Popular Breakfast Tacos with Scrambled Eggs & Black Beans

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A protein-packed breakfast taco featuring fluffy scrambled eggs, smoky black beans, and fresh toppings for a morning that's always a hit. This Mexican-inspired recipe (high protein), ready in about 22 minutes, combines corn tortillas, large eggs, black beans into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 320 calories and feeds 6, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 corn tortillas
• 4 large eggs
• 1/2 cup, rinsed black beans
• 1/2, sliced avocado
• 2 tbsp, finely diced red onion
• 1 tbsp olive oil
• 1/2 tsp cumin
• 1 tbsp lime juice
• 1/4 tsp salt

The nonstick pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tbsp olive oil in a non-stick skillet over medium heat. Add 2 tbsp finely diced red onion and cook for 2 minutes until translucent.
2. Step 2: Whisk 4 large eggs with 1/4 tsp salt in a bowl. Pour into the skillet, then stir gently with a spatula for 3-4 minutes until softly set but still moist, breaking into small curds.
3. Step 3: Stir 1/2 cup rinsed black beans and 1/2 tsp cumin into the eggs, cooking for 1 minute until beans are heated through and flavors combine.
4. Step 4: Warm 6 corn tortillas in a dry skillet for 20 seconds per side until pliable.
5. Step 5: Assemble tacos: Spoon egg-bean mixture onto tortillas, top with 1/2 sliced avocado, drizzle with 1 tbsp lime juice, and serve immediately.