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- 1 can of black beans, drained and rinsed - 4 large eggs - 1 small onion, diced - 1 bell pepper (any color), diced - 1 jalapeño pepper, seeded and diced (optional for heat) - 2 tablespoons of olive oil - 1 teaspoon of ground cumin - 1 teaspoon of smoked paprika - 8 small corn tortillas - 1 avocado, sliced - Fresh cilantro, chopped (for garnish) - Lime wedges (for serving)

Savory Black Bean and Egg Breakfast Tacos

Start your morning right with Savory Black Bean and Egg Breakfast Tacos! This easy-to-make recipe features nutritious black beans packed with protein and fiber, combined with fluffy scrambled eggs for a delicious, energizing meal. Customize your tacos with fresh veggies, avocado, and zesty lime for an extra flavor boost. Ideal for any breakfast or brunch, these tacos are a satisfying way to fuel your day. Perfectly versatile, enjoy them your way!
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Ingredients
  

1 cup canned black beans (rinsed and drained)

4 large eggs

1/4 cup diced onion

1/2 cup diced bell pepper (red or green)

1 small jalapeño, finely chopped (optional for heat)

2 tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and black pepper to taste

4 small corn tortillas

1/2 avocado, sliced

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Prepare the Vegetables: In a medium skillet, heat olive oil over medium heat. Add the diced onion and bell pepper, and sauté for about 3-4 minutes until the vegetables are softened.

    Add Seasoning and Black Beans: Stir in the finely chopped jalapeño (if using), ground cumin, smoked paprika, salt, and pepper. Cook for an additional minute until fragrant. Add the black beans to the skillet and stir to combine, cooking just until heated through (about 2 minutes).

      Scramble the Eggs: In a separate bowl, whisk the eggs until well beaten. Pour the eggs into the skillet with the black bean mixture. Gently stir the eggs to scramble, cooking until just set but still creamy (about 2-3 minutes). Remove from heat.

        Warm the Tortillas: In a dry skillet or over an open flame, warm the corn tortillas for about 30 seconds on each side until pliable and slightly charred.

          Assemble the Tacos: Spoon the black bean and egg mixture onto each tortilla. Top with avocado slices, and sprinkle with freshly chopped cilantro.

            Serve: Serve the tacos immediately with lime wedges on the side for squeezing over the top.

              Prep Time, Total Time, Servings: 10 mins | 20 mins | 4 servings