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Kelly McGrath

Savory Black Bean Breakfast Tacos

11/13/2017 0 Comments

These Black Bean Breakfast Tacos are a delicious and healthy meal that’s ready to eat in 15 minutes or less! They are so simple and easy to make, and will keep you full for hours. This is a meal you’ll be coming back to time and time again.



Breakfast is my favorite meal of the day, and who doesn’t love a good taco? Combine the two together and I am one happy camper. One of the best parts of this meal (besides the taste) is how inexpensive they are! I am always looking for recipes that are easy on the wallet and this one certainly fits the bill. A can of black beans is under $1 and goes a long way; this recipe for two tacos used only ¼ of a can. You could always swap out the eggs for tofu, and add any additional toppings you’d prefer. The beauty of cooking is that you can always edit!

I’ve felt as though I hit a plateau of sorts lately, and so I have been on a mission to get back to my good habits again. For me that always starts with cleaning up my diet, but I can be a bit of a habitual eater at times. That’s where creating new recipes and spending time in the kitchen comes in handy! I always find that filling my diet with new and exciting meals helps to pull me back into my healthy eating habits again, not to mention expands my ever growing menu!

Black Bean Breakfast Tacos

  • Servings: 1-2
  • Difficulty: easy
  • Print


  • 2 large organic free range eggs
  • 1 tbsp chopped cilantro
  • 1 tbsp chopped scalion
  • 1/4 can organic black beans
  • 1 cup baby spinach
  • grape tomatoes
  • 1/2 avocado
  • red onion
  • whole wheat tortillas



    1. In a small bowl, crack and whisk eggs. Chop fresh cilantro and combine with the egg mixture. Add salt and pepper to taste.
    2. Heat a medium skillet with coconut oil and pour in the egg mixture. Scramble eggs with a fork until cooked, light and fluffy.
    3.  Plate your tortillas and cover with baby spinach. Place your eggs on top of the spinach and cover to keep warm.
    4. Slice tomato and onion, drain black beans. Place tomatoes cut side down into the skillet to lightly fry them, saute the onion until soft. Take off heat and top the eggs.
    5. Heat up the black beans (2 minutes or so) and add them to the plate.
    6. Top with sliced avocado, chopped scallion, salt, pepper, and optional lemon juice.
    7. Enjoy!


Serve these delicious tacos warm or store in a Tupperware container for later. I have a feeling you’ll love these just as much as I do. Be sure to tag me in any photos and let me know what you think in the comments should you try this recipe!

xx Kelly




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