Mexican · Breakfast · Lunch
Breakfast Tacos
Tacos de Desayuno
Warm corn tortillas filled with fluffy scrambled eggs, sautéed peppers and black beans, topped with a zesty fresh tomato salsa and creamy avocado. A bright, protein-packed start to the day.
- Prep
- 15 min
- Cook
- 12 min
- Total
- 27 min
- Serves
- 4
Calories come from: Carbs 41% · Fat 38% · Protein 21%
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Ingredients
For 4 servings- 8 small (15 cm)208 gcorn tortillas
- 6 large300 geggs
- 1/2 cup (about 4 whites)120 gegg whites
- 1 medium120 gred bell pepper, diced
- 1 small100 gwhite onion, finely diced
- 1/2 cup90 gblack beans, rinsed and drained
- 1 tsp5 golive oil
- 1/2 tspground cumin
- 1/2 tspsalt
- 1/4 tspblack pepper
- 2 medium250 gripe tomatoes, diced
- 1 medium14 gjalapeño, seeded and minced
- 1/4 cupfresh cilantro, chopped
- 1 tbsp15 glime juice
- 1 medium150 gavocado, sliced
- to taste (about 1 tsp)5 ghot sauce (optional)
Steps
- 1
Make the salsa: combine the tomatoes, jalapeño, cilantro, lime juice, a quarter of the diced onion and a pinch of the salt in a bowl; set aside.
- 2
Whisk the eggs, egg whites, cumin, black pepper and the remaining salt in a bowl until smooth.
- 3
Heat the olive oil in a large non-stick pan over medium heat.
- 4
Add the remaining onion and the bell pepper and cook for 4-5 minutes until softened.
- 5
Stir in the black beans and warm for 1 minute.
- 6
Lower the heat, pour in the egg mixture and gently stir for 3-4 minutes until the eggs are softly set with no runny liquid left.
- 7
Meanwhile, warm the tortillas in a dry skillet for about 30 seconds per side, then wrap in a clean towel to keep soft.
- 8
Divide the egg filling among the tortillas.
- 9
Top with salsa, avocado slices and a dash of hot sauce if you like, and serve right away.
Swaps, storage and make-ahead
Swaps
- For a vegan version, replace the eggs and egg whites with crumbled firm tofu seasoned with the cumin and a pinch of turmeric, and choose a hot sauce labelled vegan.
- Use small flour tortillas instead of corn if you prefer a softer, more pliable wrap, though they are not gluten-free.
- Swap the black beans for pinto beans, or leave them out for a simpler egg-and-pepper filling.
- If you don't have fresh jalapeño, stir a little of your favourite jarred salsa into the tomatoes instead.
Storage
These tacos are best eaten fresh, as the tortillas go soggy once filled. Refrigerate leftover egg filling and salsa separately in airtight containers within 2 hours and use within 3 to 4 days (the salsa is best within 1 to 2 days), reheating the filling until steaming hot and slicing avocado just before serving. Don't freeze the salsa or avocado.
Make ahead
Make the salsa and dice the pepper and onion up to a day ahead and keep them covered in the fridge. Cook the eggs, warm the tortillas and slice the avocado just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: EggsSulphites
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (345 g) | Per 100 g | |
|---|---|---|
| Calories | 359 kcal | 104 kcal |
| Protein | 19 g | 5.5 g |
| Carbohydrates | 38.2 g | 11.1 g |
| of which sugars | 5.4 g | 1.6 g |
| Fiber | 9.4 g | 2.7 g |
| Fat | 15.7 g | 4.6 g |
| of which saturated | 3.6 g | 1 g |
| Sodium | 566 mg | 164 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
