These breakfast tacos bring together soft scrambled eggs and warmly spiced black beans in flexible flour tortillas. The combination makes a filling breakfast with satisfying texture in every bite.
The recipe keeps the flavors simple: onion adds savory sweetness, while cumin and smoked paprika give the beans warmth. A little care with the eggs and tortillas helps the finished tacos stay tender and easy to fold.
Build flavor in the black beans
Yellow onion gives the beans a savory base. Dice it finely so it softens evenly and blends into the filling instead of leaving large, crunchy pieces. Cook it until softened before adding the beans; this gives the onion time to mellow.
Draining and rinsing the canned beans clears away their packing liquid, leaving their flavor easier to season. Water helps the cumin, smoked paprika, and salt coat the beans as they warm. Stir occasionally so the mixture heats evenly, and transfer it from the skillet when ready. Keeping the beans separate makes it easier to fill the tortillas without crowding the eggs.
Keep the scrambled eggs soft
Whisking the eggs with black pepper and some of the salt before they reach the skillet distributes the seasoning throughout. Use medium-low heat and stir gently as the eggs begin to set. This helps form soft curds rather than dry, firm pieces.
Take the eggs off the heat when they are just set. Continuing to cook them after they have formed curds can make the texture firmer than intended. The remaining olive oil helps coat the skillet for this gentle cooking; add it after the beans have been moved out.
Warm tortillas so they fold easily
A dry skillet warms the flour tortillas without adding another ingredient. Turn them as needed so they heat evenly. Warm them just before filling, while they are still flexible; tortillas that have cooled can be harder to fold without splitting.
Fill each tortilla with both the eggs and beans, then fold and serve warm. Keeping the fillings distinct as you assemble gives you a taste of the tender eggs and seasoned beans together, while avoiding an overfilled taco that is difficult to fold.
Frequently Asked Questions
Why should I rinse the canned black beans?
Draining and rinsing removes the canning liquid from the beans. That lets the water and seasonings in the skillet coat them more clearly, so the cumin, smoked paprika, and salt flavor the filling rather than mixing with the packing liquid.
How do I keep the scrambled eggs tender?
Whisk the eggs with the black pepper and some of the salt before cooking. Use medium-low heat and stir gently, stopping when soft curds have formed and the eggs are just set. Leaving them in the skillet longer can make them firmer.
How can I keep the flour tortillas from cracking?
Warm the tortillas in a dry skillet shortly before filling, turning them as needed. Fill and fold them while they are still warm and flexible. Letting them cool before assembling can make them more difficult to fold cleanly.
Breakfast Tacos with Eggs and Black Beans
Course: Main CourseCuisine: AmericanDifficulty: Easy4
servings15
minutes15
minutes540
kcal30
minutesSoft scrambled eggs and warmly spiced black beans fill flour tortillas for an easy breakfast. The recipe makes two tacos per serving.
Ingredients
- Tacos
1 tablespoon olive oil, divided
1/2 cup finely diced yellow onion
1 (15-ounce) can black beans, drained and rinsed
2 tablespoons water
1/2 teaspoon ground cumin
1/4 teaspoon smoked paprika
1/2 teaspoon kosher salt, divided
8 large eggs
1/4 teaspoon black pepper
8 medium flour tortillas
Directions
- Dice the onion, drain and rinse the black beans, and crack the eggs into a bowl. Whisk the eggs with the black pepper and half of the salt.
- Heat 2 teaspoons of the olive oil in a large skillet over medium heat. Add the onion and cook for 3 minutes, stirring, until softened. Stir in the beans, water, cumin, smoked paprika, and remaining salt. Cook for 5 minutes, stirring occasionally, then transfer the beans to a bowl.
- Add the remaining 1 teaspoon olive oil to the skillet. Pour in the eggs and cook over medium-low heat for 4 minutes, gently stirring until soft curds form and the eggs are just set.
- Warm the tortillas in a dry skillet over medium heat for 3 minutes total, turning them as needed. Fill each tortilla with scrambled eggs and black beans, fold, and serve warm.
Notes
- Warm the tortillas just before filling so they stay flexible when folded.
