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Homemade Breakfast Tacos photo

Breakfast Tacos

Start your day with these flavorful breakfast tacos! Easy to make and customizable, they're perfect for any morning!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Tacos:
  • 8 small corn or flour tortillas street-size
  • 1 tablespoon extra-virgin olive oil
  • 1 can reduced-sodium black beans rinsed and drained
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1 teaspoon cayenne pepper optional for heat
  • ½ cup water
  • 1 tablespoon unsalted butter divided
  • 8 large eggs
  • shredded cheese your choice
  • salsa fresh or store-bought
  • diced avocado
  • baked bacon chopped
  • cilantro freshly chopped

Equipment

  • Non-stick skillet
  • Spatula
  • Cooking pot
  • Measuring spoons
  • Cutting board
  • Knife

Method
 

Instructions
  1. In a medium-sized skillet, heat the extra-virgin olive oil over medium heat. Add the black beans, garlic powder, onion powder, kosher salt, cayenne pepper, and water. Stir everything together and let it simmer for about 5 minutes until heated through.
  2. In the same skillet, reduce the heat to low and add ½ tablespoon of unsalted butter. Once melted, crack in the large eggs and season with a pinch of kosher salt. Gently scramble the eggs until they are just set, about 3-4 minutes. Remove from heat.
  3. In a separate skillet or pan, warm the tortillas over medium heat for about 30 seconds on each side until they are pliable.
  4. Take a warm tortilla and start layering. Begin with a generous spoonful of the black beans, followed by a scoop of the scrambled eggs. Sprinkle on some shredded cheese, and top it off with salsa, diced avocado, chopped baked bacon, and a sprinkle of cilantro.
  5. Repeat the layering process for the remaining tortillas. Serve immediately while warm, and enjoy your delicious breakfast tacos!

Notes

  • Store components separately in airtight containers for freshness.
  • Black beans and eggs can be refrigerated for up to 3 days.
  • Assembled tacos can be frozen; wrap tightly and reheat in the oven.