Kick off Taco Tuesday with these black bean and egg breakfast tacos.
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- Yields:
- 4 serving(s)
- Total Time:
- 15 mins
Ingredients
- 2 tbsp. olive oil
- 1 (15-oz) can black beans, rinsed
- 1/2 tsp. cumin seeds
- 1 clove garlic, finely chopped
- Kosher salt
- Pepper
- 4 c. baby spinach
- 1 tbsp. fresh lemon juice
- 8 large eggs
- 8 yellow corn tortillas
- Sour cream, crumbled queso fresco, and cilantro, for serving
Directions
- Step 1Heat 1 tablespoon oil in a large skillet on medium. Add beans, cumin, and garlic. Season with 1/8 teaspoon each salt and pepper and cook until garlic starts to turn golden brown, about 2 minutes. Add spinach, remove from heat, and toss together until leaves just barely wilt. Stir in lemon juice.
- Step 2In a large bowl, whisk together eggs, 1 tablespoon water, and 1/2 teaspoon each salt and pepper. Heat remaining tablespoon oil in a 10-inch nonstick skillet on medium. Add eggs and cook, stirring with a rubber spatula every few seconds to desired doneness, 2 to 3 minutes for medium-soft eggs.
- Step 3Lightly char tortillas under broiler or over a gas flame. Fill tortillas with beans, eggs, sour cream, queso fresco, and cilantro, if desired.
PER SERVING 460 CALORIES, 22.5 G FAT (6.5 G SATURATED), 23 G PROTEIN, 785 MG SODIUM, 43 G CARB, 10 G FIBER
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