Black Bean and Egg Breakfast Tacos
Warm tortillas filled with black beans, softly scrambled eggs and melted cheddar, topped with cool avocado and salsa. A savory, protein-rich breakfast that comes together in one pan.
- Total
- 15 min
- Prep 5 · Cook 10
- Serves
- 1
- Difficulty
- Easy
You'll practice: Sautéing · Tempering eggs
- Savory
- Quick
- Mexican
- Stovetop
- Oven
Instructions
-
Drain the black beans well. Grate the cheddar. Halve the avocado, scoop the flesh and slice it. Crack the eggs into a small bowl, add the salt and black pepper and beat with a fork until evenly blended.
~4 min
Draining beans prevents excess liquid that would make the filling watery and the tortillas soggy.
Drain the black beans thoroughly so the filling stays thick and does not make the tortillas soggy.
-
Set a dry non-stick frying pan over medium heat. Warm the tortillas one at a time for about 20 seconds per side, until pliable and lightly blistered. Stack them on a plate and cover to keep warm.
~2 min
Dry heating blisters tortillas and makes them pliable without adding oil, so they fold without cracking.
-
Add the olive oil to the same pan over medium heat. Add the drained black beans and cook for 3 minutes, stirring, until hot and lightly softened. Press a few beans with the spatula to thicken the mixture.
~3 min
Mashing some beans releases starch that thickens the mixture, helping it cling to the tortillas.
Sautéing Keep the heat at medium and stir often so the beans heat through without sticking or burning. Add a splash of water if they look dry.
-
Pour the beaten eggs over the beans and cook for 2 minutes, stirring gently with the spatula, until the eggs are softly scrambled and just set with no runny liquid.
~2 min
Gentle stirring and brief cooking keep eggs soft and prevent them from becoming rubbery.
Pull the eggs off the heat while they still look slightly glossy; they finish setting from the pan's residual heat.
Tempering eggs Pour eggs over the warm beans and stir gently; the residual heat cooks them slowly. Pull them off while still glossy to avoid overcooking.
-
Scatter the grated cheddar over the eggs and beans, cover the pan and cook for 1 minute, until the cheddar is melted.
~1 min
Covering traps steam, which melts the cheddar evenly without scorching the eggs underneath.
-
Spoon the bean and egg filling into the warm tortillas. Top with the sliced avocado and spoon over the salsa. Serve right away.
~1 min