Tacos for breakfast you guys. Can it get any better than that? Well, these Black Bean Breakfast Tacos are so delish you’ll want them all the time!
I love tacos. They are fun to make, yummy to eat and simple to cook! And sometimes, they don’t even need cooking -but that’s another day and another recipe. Let’s taco-bout (LOL!) how excited I am to share how these are made.
And black beans… yes, you know. There are always leftover black beans from taco night at my house. I make tacos with chicken, no leftovers. Make tacos with black beans, and boom; I need to find a way to reinvent them. To the rescue comes the cotija cheese (you could also use feta or goat cheese) in this recipe. Just a tad on top elevates the plain flavor of the black beans and eggs to a whole new level. Cotija cheese can be found in the refrigerated section by the dairy items like butter, shredded cheese, and feta.
Also, while I love scrambled eggs, I do get tired of just plain eggs so this way…. they are so much more exciting to eat!! Because tacos, I could eat tacos all day, every day, three meals a day.
I usually start by whisking a couple of eggs and making a quick batch of scrambled eggs in a skillet. Now, don’t fear if you’re in a rush. You can prep the eggs the night before by making the scramble eggs ahead of time. And ladies and gentlemen, it’s that simple. Grab a taco shell and toast it a little while you warm up the eggs, fill it with eggs and sprinkle on the toppings. This taco is perfect for on-the-go days and packed with lots of nutrition.
Did I mention that this recipe is also egg-cellent (couldn’t help myself!) for taco nights? No longer will you have simple ground beef as the base of your tacos. Add some variety by incorporating eggs! Making this a very affordable meal.
These tacos look so cute and even more delicious in our favorite taco trucks, as shown in the video! My kids love taco trucks because it holds up the tacos and allows them to pile the fillings to the top. Ultimately, this dish is foolproof and will be a great addition to your typical kitchen routine.
What toppings do you like to add to your tacos?
Black Bean Breakfast Tacos
- Yield: 8 tacos
- 8 eggs
- 15oz can black beans, rinsed and drained
- 8 corn tortillas
- 4oz cotija cheese (sub feta or goat cheese)
- 1 avocado, sliced
- In a large pan over medium-high heat, scramble eggs. Meanwhile, warm up beans.
- Begin distributing egg mixture evenly over tortillas, top with black beans, sprinkle cheese throughout. Top with avocado slices and finely chopped cilantro.