Description
These Southwest Breakfast Egg Tacos are a protein‑rich, quick‑morning meal that balances spicy salsa, creamy avocado, and melty cheese atop a warm corn tortilla.
Ingredients
Scale
- 2 corn tortillas
- 2 eggs
- 1/4 cup black beans, rinsed
- 2 tbsp salsa
- 2 tbsp shredded cheddar cheese
- 1/4 avocado, diced
- 1 tbsp fresh cilantro, chopped
- 1 tsp lime juice
- 1/4 tsp cumin
- Salt and pepper to taste
Instructions
- Heat a skillet over medium heat and warm the corn tortillas, flipping until they are soft and slightly charred. Set aside.
- Beat the eggs with salt, pepper, and cumin. Pour into the skillet and cook, stirring, until just set, then drain excess liquid.
- Add the black beans to the skillet and gently heat to combine flavours.
- Place scrambled eggs on each tortilla, top with beans, salsa, cheese, avocado, cilantro, and lime juice.
- Fold the tortillas over and serve immediately, offering extra salsa on the side.
- Enjoy your vibrant breakfast tacos!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stir-fry
- Cuisine: Mexican