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Easy Breakfast Tacos

Easy Breakfast Tacos
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Easy Breakfast Tacos

Easy Breakfast Tacos with black beans, eggs and veggies can be enjoyed any time of day! These come together in a flash with soft tortillas, creamy guacamole, savory black beans, and perfectly scrambled eggs.

This recipe from American Egg Board - Recipes is an American Heart Association Heart-Check Certified Recipe.

Ingredients

Servings   4   Serving Size   1 taco

  • 1 medium avocado (peeled, pitted)
  • 2 teaspoons lime juice (about 1 small lime)
  • 3/4 teaspoon garlic powder (divided)
  • 2 cups raw baby spinach
  • 1 cup cherry tomatoes (halved)
  • 6 large eggs, whisked
  • 1, 15-ounce can, no salt added black beans, drained and rinsed (about 1 3/4 cup cooked)
  • 1/2 teaspoon chili powder
  • 4, 6”, corn tortillas, warmed if desired

Directions

Tip: Click on step to mark as complete.

  1. Place avocado, lime juice and 1/4 teaspoon garlic powder in a bowl and mash to desired consistency. Set aside.
  2. Spray a medium skillet with nonstick cooking spray and place on medium to low heat. Add spinach and cherry tomatoes and cook for 2 minutes until the spinach is wilted. Pour eggs into skillet and stir to combine. Once the edges start to cook, use a spatula to pull the edges to the center. Repeat this movement until eggs are completely cooked, about 3-5 minutes.
  3. In a small bowl, toss together black beans, chili powder and remaining 1/2 teaspoon garlic powder.

  4. Spread equal amounts of avocado mixture on tortillas, then top with seasoned black beans and scrambled eggs.

    Note: The USDA recommends cooking eggs until the yolk and whites are firm.

Nutrition Facts

Easy Breakfast Tacos
CaloriesCalories
332 Per Serving
ProteinProtein
19g Per Serving
FiberFiber
9g Per Serving

Nutrition Facts

Calories 332
Total Fat 14.0 g
Saturated Fat 3.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.8 g
Monounsaturated Fat 2.9 g
Cholesterol 279 mg
Sodium 152 mg
Total Carbohydrate 35 g
Dietary Fiber 9 g
Sugars 2 g
Protein 19 g
 

Easy Breakfast Tacos with black beans, eggs and veggies can be enjoyed any time of day! These come together in a flash with soft tortillas, creamy guacamole, savory black beans, and perfectly scrambled eggs.

This recipe from American Egg Board - Recipes is an American Heart Association Heart-Check Certified Recipe.

Nutrition Facts

Easy Breakfast Tacos
CaloriesCalories
332 Per Serving
ProteinProtein
19g Per Serving
FiberFiber
9g Per Serving
×
Calories 332
Total Fat 14.0 g
Saturated Fat 3.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.8 g
Monounsaturated Fat 2.9 g
Cholesterol 279 mg
Sodium 152 mg
Total Carbohydrate 35 g
Dietary Fiber 9 g
Sugars 2 g
Protein 19 g

Ingredients

Servings   4   Serving Size   1 taco

  • 1 medium avocado (peeled, pitted)
  • 2 teaspoons lime juice (about 1 small lime)
  • 3/4 teaspoon garlic powder (divided)
  • 2 cups raw baby spinach
  • 1 cup cherry tomatoes (halved)
  • 6 large eggs, whisked
  • 1, 15-ounce can, no salt added black beans, drained and rinsed (about 1 3/4 cup cooked)
  • 1/2 teaspoon chili powder
  • 4, 6”, corn tortillas, warmed if desired

Directions

Tip: Click on step to mark as complete.

  1. Place avocado, lime juice and 1/4 teaspoon garlic powder in a bowl and mash to desired consistency. Set aside.
  2. Spray a medium skillet with nonstick cooking spray and place on medium to low heat. Add spinach and cherry tomatoes and cook for 2 minutes until the spinach is wilted. Pour eggs into skillet and stir to combine. Once the edges start to cook, use a spatula to pull the edges to the center. Repeat this movement until eggs are completely cooked, about 3-5 minutes.
  3. In a small bowl, toss together black beans, chili powder and remaining 1/2 teaspoon garlic powder.

  4. Spread equal amounts of avocado mixture on tortillas, then top with seasoned black beans and scrambled eggs.

    Note: The USDA recommends cooking eggs until the yolk and whites are firm.
 

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