Easy Breakfast Tacos

Easy Breakfast Tacos
  • 20M Total Time

  • 10M Prep Time

  • 9 Ingredients

  • 4 Servings

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.


  1. Place avocado, lime juice and ¼ 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 ½ teaspoon garlic powder.

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

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


  • 1 avocado, peeled and pitted
  • 2 tsp lime juice (about 1 small lime)
  • 3/4 tsp 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 cups cooked)
  • 1/2 tsp chili powder
  • 4 6" corn tortillas, warmed if desired

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.