Black Bean Egg Breakfast Tacos
Corn tortillas filled with soft scrambled eggs, warm black beans, avocado, salsa, cilantro, and pepper jack cheese for a quick vegetarian breakfast.
- breakfast
- eggs
- Gluten-Free
- high-protein
- plant-forward
- quick
- tacos
- Vegetarian
Shopping options
Check ingredients to include themPackage used · most used first
avocado, diced · 1 Each
Fresh Large Ripe Avocado
100%
Details
canned black beans, rinsed and drained · 1 Can
Bush's Black Beans 15 oz
Sale
100%
Details
large eggs · 6 Each
Kroger® Grade A Large White Eggs
50%
Details
corn tortillas · 8 Each
La Banderita Yellow Corn Tortilla 30 Ct
27%
Details
salsa · 0.5 Cup
Kroger® Mild Traditional Salsa
26%
Details
fresh cilantro, chopped · 0.25 Cup
Cilantro
25%
Details
pepper jack cheese, shredded · 0.5 Cup
Private Selection® Jalapeno Pepper Jack Thick Cut Shredded Cheese
25%
Details
olive oil · 1 Tablespoon
Kroger® Extra Virgin Olive Oil
3%
Details
black pepper · 0.25 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
1%
Details
kosher salt · 0.25 Teaspoon
Kroger® Coarse Kosher Salt
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
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2 common ingredients not selected — staples start unchecked; select them above to include them.
Cook this recipe
- 6-inch corn tortillas-8 each
- canned black beans-1 can
- large eggs-6 each
- avocado-1 each
- salsa-1/2 cup
- pepper jack cheese-1/2 cup
- fresh cilantro-1/4 cup
- olive oil-1 tablespoon
- kosher salt-1/4 teaspoon
- black pepper-1/4 teaspoon
Dice the avocado, chop the cilantro, shred the pepper jack, rinse and drain the black beans, then whisk the eggs, salt, and black pepper in a medium bowl until evenly blended.
Heat the skillet over medium heat and warm the corn tortillas for 20 to 30 seconds per side until pliable; stack and cover to keep warm.
Use a towel or mitt if you need to handle or move the hot skillet.
Add olive oil and black beans to the skillet and cook over medium heat for 2 to 3 minutes, stirring, until the beans are hot.
Add the beans carefully to the hot oil to reduce splatter.
Reduce heat to low, pour in the eggs, and gently stir with a spatula until soft curds form and no liquid egg remains, about 2 to 3 minutes.
Cook the eggs until no visible liquid egg remains.
Sprinkle in the pepper jack cheese and stir just until melted, then remove the skillet from the heat to keep the eggs soft and tender.
Use a towel or mitt if moving the hot skillet off the burner.
Fill each warm tortilla with the scrambled eggs and black beans, then top with avocado, salsa, and cilantro. Serve right away.
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