Black Bean Egg Breakfast Tacos
The beans stay simple and saucy, and the eggs stay soft so the tacos feel balanced instead of dry. This is the kind of recipe you can cook quickly even when the fridge looks almost empty.
Method
Cook the dish
These black bean egg breakfast tacos turn pantry beans and a carton of eggs into a fast dinner. Warm tortillas make the plate feel complete without much extra work.
- 1
Warm the bean skillet
Set a medium skillet over medium heat and add 2 teaspoons of the olive oil.
- 2
Cook the garlic
Add the garlic to the skillet and stir for about 30 seconds, until it smells fragrant.
- 3
Warm the beans
Add the black beans, cumin, 1/4 teaspoon of the salt, 1/4 teaspoon of the black pepper, and 2 tablespoons of water to the skillet.
- 4
Simmer the beans
Cook the beans for 3 to 4 minutes, until they are hot and lightly saucy, then lower the heat to keep them warm.
- 5
Beat the eggs
Crack the eggs into a bowl and beat them with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
- 6
Heat the egg skillet
Set a second skillet over medium-low heat and add the remaining 1 teaspoon of olive oil.
- 7
Scramble the eggs
Pour the eggs into the skillet and stir gently for 2 to 3 minutes, until the eggs are softly set.
- 8
Warm the tortillas
Wrap the tortillas in a damp paper towel and microwave them on a plate for 30 seconds.
- 9
Build the tacos
Put the warm tortillas on plates, spoon the black beans into each one, and top them with the scrambled eggs and salsa.
- 10
Serve the tacos
Serve the tacos right away while the tortillas, beans, eggs, and salsa are still warm.
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