Scrambled Egg & Black Bean Tacos

Name: Scrambled Egg & Black Bean Tacos
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 5 servings
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; 0.5 red onion (medium, finely diced); 0.5 bell pepper (large, finely diced); 2 clove garlic (minced); 1 can black beans (rinsed and drained); 1 teaspoon ground cumin; 0.5 teaspoon chili powder; 0.25 teaspoon salt; 0.125 teaspoon black pepper; 10 eggs (large); 0.25 cup milk (any kind); 0.5 cup cheddar cheese (shredded); 10 whole wheat tortillas (small street taco size); 1 avocado (large, sliced); 0.5 cup salsa; 1 tablespoon hot sauce; 2 tablespoon fresh cilantro (chopped)

Quick and flavorful tacos filled with fluffy scrambled eggs, seasoned black beans, and fresh avocado. A high-protein, high-fiber, and delicious meal perfect for a speedy Saturday.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 5
Cuisine: Mexican
Difficulty: Easy
Cost: $2.76/serving

Dietary

Nut-Free
Soy-Free
Pescatarian
Vegetarian
Low-Sugar

Ingredients

1 tablespoon olive oil
0.5 red onion (medium, finely diced)
0.5 bell pepper (large, finely diced)
2 clove garlic (minced)
1 can black beans (rinsed and drained)
1 teaspoon ground cumin
0.5 teaspoon chili powder
0.25 teaspoon salt
0.125 teaspoon black pepper
10 eggs (large)
0.25 cup milk (any kind)
0.5 cup cheddar cheese (shredded)
10 whole wheat tortillas (small street taco size)
1 avocado (large, sliced)
0.5 cup salsa
1 tablespoon hot sauce
2 tablespoon fresh cilantro (chopped)

Instructions

Heat olive oil in a large non-stick skillet over medium heat. Add finely diced red onion and bell pepper and sauté for 3-4 minutes until softened.
Stir in minced garlic and cook for 1 minute until fragrant.
Add rinsed and drained black beans, ground cumin, chili powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Cook, stirring occasionally, for 3-5 minutes to heat through and allow flavors to meld.
In a medium bowl, whisk together large eggs and milk. Season with a pinch of salt and pepper.
Push the bean mixture to one side of the skillet. Pour the egg mixture into the other side. Cook, scrambling gently, until eggs are nearly set.
Stir the eggs and bean mixture together, then fold in shredded cheddar cheese until melted and combined.
Warm the whole wheat tortillas according to package directions (microwave, skillet, or oven).
Fill each warm tortilla with the egg and black bean scramble. Top with sliced avocado and any desired optional toppings like salsa, hot sauce, or fresh cilantro.

Notes

For quicker prep, chop the onion and bell pepper ahead of time. These tacos are best enjoyed fresh.

Nutrition (per serving)

Calories: 560
Protein: 28.7 g
Carbohydrates: 63.6 g
Fat: 20.9 g
Fiber: 6.5 g
Sodium: 1356 mg
Saturated Fat: 5.6 g
Sugar: 2.1 g
Cholesterol: 350 mg