Yield: 4
Black Bean Breakfast Tacos
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Ingredients
Black Bean Filling
- 1 tsp vegetable oil
- 1 yellow onion, diced
- 1 garlic clove, minced
- ½ jalapeno pepper, seeded and minced
- ⅛ tsp ground cumin
- 1 15-oz can black beans, drained and rinsed
- 1 lime, zest and juice
- Salt and pepper, to taste
Scrambled Eggs
- 6 large egg, beaten
Tacos
- 8 corn tortillas
- 1 avocado, sliced
- ¼ cup red onion
- ¼ cup crumbled Cotija cheese
- ¼ cup fresh cilantro
Instructions
- To make the black bean filling, in a large skillet, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, until it is transluscent, about 3 minutes. Stir in the garlic, jalapeño, and cumin. Cook, stirring, until they become fragrant, about 30 seconds. Stir in the black beans and continue to cook until they have heated through. Stir in the lime zest and juice and season with salt and pepper to taste. Remove the beans from the heat and set them aside.
- To make the scrambled eggs, in a small skillet, heat the oil over medium heat. Pour the eggs into the skillet and cook, stirring, until they scramble and are cooked to your liking, about 3 minutes. Season the eggs with salt and pepper to taste.
- Assemble the tacos by filling the tortillas with the black bean mixture and the scrambled eggs.
- Serve immediately topped with the red onion, avocado, Cotija cheese, and fresh cilantro.
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