Easy Breakfast Tacos with black beans, eggs and veggies can be enjoyed any time of day and come together in a flash! Our dietitians are adding new recipes all the time, so check out our Dietitians Choice Recipes page for all their latest recipes!
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Easy Breakfast Tacos
1 Medium Avocado, peeled and pitted
2 tsp. Lime Juice (about 1 small lime)
3/4 tsp. Garlic Powder, divided
2 C. Raw Baby Spinach
1 C. Cherry Tomatoes, halved
6 Large Eggs, whisked
1 (15 Oz.) Can No Salt Added Black Beans, drained and rinsed
1/2 tsp. Chili Powder
4 Six Inch Corn Tortillas, warmed if desired
Place avocado, lime juice and 1/4 teaspoon garlic powder in a bowl and mash to desired consistency. Set aside.
Spray a medium skillet with nonstick cooking spray and place on medium to low heat. Add spinach and cherry tomatoes and cook for 2 minutes until the spinach is wilted. Pour eggs into skillet and stir to combine. Once the edges start to cook, use a spatula to pull the edges to the center. Repeat this movement until eggs are completely cooked, about 3-5 minutes.
In a small bowl, toss together black beans, chili powder and remaining ½ teaspoon garlic powder.
Spread equal amounts of avocado mixture on tortillas, then top with seasoned black beans and scrambled eggs.
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.
Photo credit: Sara Haas, RDN
This recipe is provided in partnership with the Egg Nutrition Center.
Easy Breakfast Tacos
Amount Per Serving:
% Daily Value*
Saturated Fat 3g
Trans Fat 0g
Dietary Fiber 9g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.