Breakfast Taco with Avocado Spread and Scrambled Eggs

Breakfast Taco with Avocado Spread and Scrambled Eggs
  • 20M Total Time

  • 15M Prep Time

  • 10 Ingredients

  • 4 Servings

Egg tacos are a quick and easy family favorite for any meal of the day. Creamy avocado spread is quickly blended and smoothed over tortillas, then topped with fluffy scrambled eggs and black beans.

Directions

  1. Place avocado, yogurt, lime juice, garlic powder and salt in a blender. Blend until smooth, set aside or place avocado, yogurt, lime juice, garlic powder and salt in a bowl and mash to desired consistency.

  2. In a medium skillet over medium heat. Spray with nonstick cooking spray. Pour eggs into skillet. Once edges start to cook, use a spatula to pull edges to the center. Repeat movement until eggs are completely cooked, about 3-5 minutes.

  3. In a small bowl, toss together black beans and taco seasoning.

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

  5. Serve.  Refrigerate leftovers up to 3 days.

Ingredients

  • 2 medium avocados, peeled and pitted
  • 1/2 cup 2% plain Greek yogurt
  • 2 tsp. lime juice (about ½ a small lime)
  • 1/2 tsp. garlic powder
  • 1/2 tsp. salt
  • 8 large eggs, whisked
  • 4 (8") flour tortillas, toasted, if desired
  • 1 (15 oz.) can black beans, drained and rinsed
  • 2 tsp. taco seasoning blend
  • Fresh chives, chopped

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.