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5 from 3 votes

Breakfast Tacos

Recipe from Two Peas and Their Pod

Scrambled eggs, beans, cheese, and avocado served in warm tortillas with delicious toppings! A fun and easy breakfast that your friends and family will love!
Prep Time10 minutes
Cook Time10 minutes
Total Time16 minutes
Course: Breakfast
Cuisine: Mexican
Keyword: eggs, tacos
Servings: 8
Calories: 228kcal


For the beans:

  • 15 oz can black beans, rinsed and drained
  • 1/2 cup water
  • 1 to 2 tablespoons taco seasoning
  • Squeeze of fresh lime juice, to taste
  • Kosher salt, to taste

For the Tacos:

  • 8 large eggs
  • 1 tablespoon olive oil or butter, for the pan
  • Kosher salt and black pepper, to taste
  • 8 small corn tortillas, charred and kept warm*



  • In a small saucepan, combine the black beans, water, and taco seasoning. I always add 2 tablespoons of our homemade taco seasoning, but you can start with 1 tablespoon and add more at the end, to taste.
  • Bring the beans to a simmer. Mash the beans with the back of a spoon until desired consistency is reached. If needed, cook 1 to 2 minutes longer to thicken slightly. Squeeze the lime juice over the black bean mixture and stir. Taste and add more taco seasoning and salt, if necessary.
  • Crack the eggs into a medium bowl and whisk until combined.
  • In a large nonstick skillet, heat the butter or olive oil over medium heat. Carefully pour the eggs into the hot pan and season with salt and pepper. Don’t stir, let the eggs cook for 20 to 30 seconds so they can set up a little.
  • Turn the heat to low. With a heat-resistant rubber spatula, gently push one edge of the egg into the center while tilting the pan to allow the still liquid egg to flow in underneath. Continue cooking, folding and stirring the eggs every few seconds, making sure you scrape the spatula along the bottom and sides of the pan. Remove the pan from the heat when the eggs are mostly set, but still soft with a little liquid left.
  • To assemble the tacos, spread some of the black bean mixture across the center of each tortilla. Top each taco evenly with scrambled eggs, pico de gallo, avocado slices, cilantro, and pickled red onions. Serve immediately.


To char tortillas, turn a gas burner to medium heat. Place one corn tortilla directly over the flame one at a time and heat for 15 to 25 seconds per side, flipping them with tongs, or until lightly charred. Transfer the warm tortillas to the kitchen towel and keep warm while assembling the tacos.
Feel free to add bacon, sausage, chorizo, or potatoes! 


Calories: 228kcal | Carbohydrates: 21g | Protein: 14g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 173mg | Sodium: 456mg | Potassium: 300mg | Fiber: 6g | Sugar: 1g | Vitamin A: 424IU | Vitamin C: 2mg | Calcium: 146mg | Iron: 2mg