Black Bean & Egg Breakfast Tacos

Name: Black Bean & Egg Breakfast Tacos
Prep time: 8 min
Cook time: 10 min
Total time: 18 min
Ingredients: 4 Corn tortilla, warmed; 4 Egg, beaten; 130 g Black bean, drained and rinsed; 30 g Cheese, shredded; 80 g Salsa; 10 g Olive oil; 2 g Salt; 1 g Black pepper, ground; 30 ml Water

Black Bean & Egg Breakfast Tacos · ready in 18 min · 2 servings · 462 kcal per serving · easy · 9 ingredients

Soft corn tortilla tacos bring Tex Mex breakfast comfort with creamy eggs, hearty black beans, melted cheese, and bright salsa.

Prep: 8 min
Cook: 10 min
Total: 18 min
Serves: 2
kcal: 462
Difficulty: easy

Breakfast Quick (30 min or less)Vegetarian Gluten-free High-protein (25 g+)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 2 servings

4Corn tortilla, warmed
4Egg, beaten
130 gBlack bean, drained and rinsed
30 gCheese, shredded
80 gSalsa
10 gOlive oil
2 gSalt
1 gBlack pepper, ground
30 mlWater

Equipment

stovetop, skillet, mixing bowl, fork, tongs, spoon, plate

Instructions

Mise en place
Gather measured ingredients, a skillet, a bowl, a fork, tongs, a spoon, and plates before heating anything. · 5 min
What to look for: All ingredients are measured and tools are within reach.
Warm beans
Heat black beans with water in a skillet over medium heat, stirring until hot and glossy, then season with a little salt. · 3 min
What to look for: Beans look moist, glossy, and steaming.
Warm tortillas
Warm corn tortillas in a dry skillet, turning with tongs until flexible and lightly toasted in spots. · 3 min
What to look for: Tortillas bend easily and show pale toasted spots.
Scramble eggs
Beat eggs with salt and black pepper, then cook in olive oil over medium heat, folding until soft curds form. · 4 min
When it is done: Cook eggs until no liquid egg remains.
Add fillings
Spoon beans onto warm tortillas, add eggs, sprinkle cheese over the top, and let the heat soften the cheese. · 2 min
What to look for: Cheese begins to soften over the hot eggs and beans.
Serve tacos
Serve tacos immediately with salsa spooned over each one, keeping them folded for an easy handheld breakfast. · 1 min
What to look for: Tacos are warm, filled, and ready to pick up.

Nutrition (per serving)

kcal	462
Protein	26 g
Carbohydrates	43 g
of which sugars	3 g
Fat	22 g
of which saturated	7 g
Fibre	10 g
Sodium	982 mg

Nutri-ScoreC

Allergens

Contains: eggs, milk

Storage and reheating

Fridge: up to 2 days
Freezer: not recommended
Warm filled tacos gently in a covered skillet until hot, then add salsa after reheating.

Ingredient substitutions

Olive oil

Butter: Butter gives the eggs a richer dairy flavor.