easy breakfast tacos

Healthy, easy breakfast tacos with eggs, black beans and cheese. Add any of your favorite toppings for a nutritious breakfast or fast dinner.

Breakfast Tacos

small corn or flour tortillas (look for street-size)

olive oil

reduced-sodium black beans (15 ounces rinsed and drained)

garlic powder

onion powder

salt

cayenne pepper

water

unsalted butter (divided)

eggs

Shredded cheese

Salsa

avocado

Baked Bacon (chopped)

Cilantro (chopped)

Warm

Warm the tortillas in the oven or microwave (see below).

Heat

Heat the 1 tablespoon oil in a medium saucepan over medium heat. Once it is hot, add the beans, garlic powder, onion powder, salt, and cayenne. With a potato masher or sturdy spoon, lightly mash and stir until the beans are creamy but still have a good amount of texture. Pour in the water. Let simmer, stirring constantly, until most of the liquid cooks off and the beans are super creamy. Stir in 1/2 tablespoon butter until it melts. Taste and adjust seasoning as desired. Cover and set aside to keep warm.

In a large mixing bowl, briskly whisk the eggs until they are very well combined and an even pale yellow. Heat a medium-large nonstick skillet over medium heat. Add the remaining 1/2 tablespoon butter. As soon as it begins to foam and sputter, reduce the heat to low, swirl to coat the pan, then pour in the eggs. As soon as the eggs' edges are barely beginning to set (this will happen almost immediately), with a rubber spatula, gently push the setting edges towards the center of the pan. Let cook, using the spatula to gently and continually move the set eggs towards the center and break up big clumps, until the eggs look about three-fourths of the way done (they should still be too wet to eat). Remove from the heat, then continue using the spatula to move them gently, until they are cooked but still soft. This entire process will take 3 to 5 minutes. After the eggs are done cooking, season them with a pinch of salt.

Spread

To assemble the tacos, spread a layer of beans, scoop of eggs, and then your toppings of choice: cheese, salsa, and avocado are our faves. Enjoy immediately.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1693582895/izUYAZHvx.mp4

These easy Breakfast Tacos are an easy, delicious, versatile and fun way to mix up your morning breakfast routine!

corn tortillas

tbsp oil

chorizo sausage

feta cheese,

tomato,

onion,

cilantro,

Heat a nonstick skillet over medium high heat....

Heat a nonstick skillet over medium high heat. Cook tortillas a few seconds per side, till they get warm with a few brown highlights around the edges. Transfer to a plate and cover with a towel to keep warm.

Reduce heat to medium. Add the chorizo and...

Reduce heat to medium. Add the chorizo and crumble with a wooden spoon or spatula. Cook, stirring occasionally, until cooked through.

Wipe skillet clean with a paper towel. Add...

Wipe skillet clean with a paper towel. Add oil or butter, then pour in whisked eggs and scramble continuously in a circular motion, ensuring they do not stick to the bottom of the pan (secret for soft eggs). When eggs are cooked through, but still soft and slightly moist, remove from heat.

Divide the tortillas into six double stacks. Equally...

Divide the tortillas into six double stacks. Equally divide eggs and chorizo among tacos. Top with cheese, tomatoes, onion and cilantro.

Switch up your breakfast routine with these flavorful tacos loaded with eggs, green chilies, cheese, and cilantro lime crema.

Green Chile and Egg Breakfast Tacos

eggs egg

milk

Salt,

Black pepper and hot sauce,

plain non-fat Greek yogurt

lime zest

lime juice

green chiles

cilantro leaves, chopped

honey

cumin

Salt and pepper,

Add Greek yogurt, lime zest, lime juice, green chiles, cilantro, honey, cumin, garlic powder, salt, and pepper to a blender.

Transfer to a small bowl, cover, and refrigerate until ready to serve.

1. Prepare the Cilantro Lime Crema

In a medium bowl, whisk together eggs, egg white, milk, green chiles, salt, black pepper, and hot sauce until fully combined.

Heat a nonstick skillet over medium-low heat and lightly coat with cooking spray or oil.

Pour the egg mixture into the skillet and gently stir with a rubber spatula, continuously folding the eggs until they are cooked to your preferred consistency.

Remove from heat and stir in shredded cheese until melted.

2. Make the Scrambled Egg Filling

Heat the corn tortillas in a dry skillet for 30 seconds per side, or until pliable. Alternatively, wrap them in a damp paper towel and microwave for 20–30 seconds.

3. Warm the Tortillas

Divide the egg filling evenly between the 4 tortillas.

Drizzle with cilantro lime crema and sprinkle with extra cheese if desired.

4. Assemble the Tacos

The eggs were perfect, I think next time I’ll add avocado too! I love this!

Adding some crispy bacon to these was a game-changer!

We absolutely love these down here in Austin. Great recipe!

I live in New Mexico and green chiles are a must in my house. These tacos are FIRE!!

These were absolutely perfect! The cilantro lime crema took them to another level.

Top 3 easy breakfast tacos recipes from across the web

The most viewed easy breakfast tacos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Breakfast Tacos

Breakfast Tacos

Green Chile and Egg Breakfast Tacos

Top 3 easy breakfast tacos recipes from across the web

The most viewed easy breakfast tacos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Breakfast Tacos

Breakfast Tacos

Green Chile and Egg Breakfast Tacos

The most viewed easy breakfast tacos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine