These healthy breakfast tacos are stuffed with black beans and eggs, making them the perfect weekend breakfast!

Platter of breakfast tacos stuffed with scrambled eggs, black beans, tomatoes, and drizzled with hot sauce.

These Breakfast Tacos Let You Stay In Your Pajamas!

When mowing down tacos on Taco Tuesday isn’t enough, these healthy breakfast tacos with black beans and eggs are the perfect way to kickstart your Saturday morning.

And there’s absolutely no hassle involved! You’re stuffing cheesy spinach-filled scrambled eggs into soft tortillas and topping them with your favorite healthy taco toppers.

This is a breakfast that is filling, satisfying, and changes things up in a really pleasant way. Best of all, you don’t have to leave the house.

Are Breakfast Tacos Healthy?

Tacos are typically seen as a treat. But if you pack your tortillas with hearty and healthy ingredients, you can fill up and feel good by getting a healthy dose of nutrients and keeping portions low.

These tacos bring scrambled eggs, spinach, and black beans to your plate for a heart-healthy breakfast.

Other toppings include tomatoes, avocado, refreshing pico de gallo, and a bit of cheese (because CHEESE). If you feel like adding sour cream, opt for plain Greek yogurt instead!

Loaded breakfast tacos drizzled with hot sauce and garnished with fresh herbs.

Ingredients for Breakfast Tacos, Healthified:

  • Eggs. The backbone to any breakfast taco!
  • Baby spinach. I recommend ribboning the spinach (cutting it into thin strips). This helps the spinach soften and cook more quickly, and it prevents you from having big leafy chunks in your eggs.
  • Spices. Zhuzh up your scrambled eggs with cumin and chili powder! You could also use a taco seasoning blend if you prefer, but a few simple pinches of cumin and chili powder work just as well to bring on that taco-inspired flavor.
  • Cheese! But a reasonable amount. (Or a metric shit ton of it. I’m not here to tell you how to live your life.) I like to use a four-cheese Mexican blend, but plain ol’ cheddar works wonderfully; cotija also adds a nice touch!
  • Black beans. Since we’re going meatless in this recipe, black beans give us some heft—not to mention extra protein and a healthy dose of fiber!
  • Soft flour tortillas. These are ideal for breakfast tacos, but if you’re more of a hard shell kinda person, I say go for it.

Toppings to consider:

  • Diced tomatoes
  • Avocado
  • Corn
  • Roasted sweet potatoes
  • Thinly sliced radishes
  • Pico de gallo or salsa
  • Hot sauce
  • Greek yogurt, instead of sour cream
  • Fresh chopped parsley or cilantro
  • And if you really do prefer including meat, you could add some ground sausage or chorizo!

Collage of ingredients including bowl of whisked eggs, bowl of black beans, bowl of spinach, and avocado halves.

Here’s How to Make Breakfast Tacos:

  1. Heat the oil over medium-high heat in a large cast iron skillet or non-stick pan.
  2. Crack the eggs into a large bowl and whisk them until beaten. Add the milk, cumin, chili powder, cheese, and ribboned spinach, and give the eggs another good whisk to mix everything together.
  3. Pour the eggs into the hot pan and bring the heat to medium-low. When the eggs start to cook (which is pretty much right away), glide the spatula through the eggs, edge to center, to create soft and silky curdles. Repeat this until all of the eggs are cooked.
  4. Spoon the cooked scrambled eggs into soft flour tortillas and top them with your favorite toppings!

Why You’ll Love These Breakfast Tacos:

  • They’re hearty, healthy, and incredibly flavorful
  • They take less than 30 minutes to make
  • Everyone in the family can customize their tacos to their preference with different toppings
  • The recipe is easy to double, so you can feed a crowd if you’re hosting company
  • They’re substantial and a great way to fill up without feeling weighed down

Loaded breakfast tacos full of scrambled eggs and veggies drizzled with hot sauce.

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Loaded breakfast tacos full of scrambled eggs and veggies drizzled with hot sauce.

Get the Recipe:

Healthy Breakfast Tacos with Black Beans and Eggs

These healthy breakfast tacos are stuffed with black beans and eggs, making them the perfect weekend breakfast!
5 from 6 votes

Ingredients

  • 8 soft street taco shells (or small taco shells)
  • 1 TBSP olive oil
  • 8 large eggs
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 cup grated cheese, I like using a Mexican blend or cheddar
  • 2 cups ribboned baby spinach
  • Kosher salt and cracked black pepper, to taste
  • 1 cup cooked black beans

Topping Ideas:

  • Diced tomatoes
  • Diced avocado
  • Pico de gallo
  • Chopped fresh parsley or cilantro
  • Lime wedges for a spritz of fresh lime juice
  • Extra cheese
  • Hot sauce
  • Plain Greek yogurt, Or sour cream, if you prefer

Instructions 

  • Heat the oil in a large cast iron or non-stick skillet over medium heat.
  • Beat the eggs together in a large bowl, then whisk in the cumin and chili powder. Add the grated cheese and the ribboned spinach; stir to combine.
  • Once the oil in the pan is hot, pour the egg mixture into it.
  • Bring the heat to medium-low. Once the eggs hit the pan, they will begin to cook immediately. With a spatula, pull the cooked outer edges in towards the center of the eggs, creating soft curdles. Any uncooked egg mixture will flood toward the outer edges of the pan. Keep pulling the outer cooked edges into the center with your spatula. Eventually, the uncooked eggs will stop flooding the outer edges of the pan and all of your eggs will be curdled in the center of the pan. At this point you can start breaking up the scrambled eggs with your spatula. Turn any undercooked eggs and keep the scramble moving to make sure the eggs cook evenly.
  • Once the egg scramble is cooked, spoon the egg mixture into taco shells and top them with black beans, and whatever else you fancy! We like to add juicy diced tomatoes, creamy avocado, tangy pico de gallo, and a drizzle of hot sauce. Oh, and extra cheese, of course. A nice squeeze of fresh lime juice brightens things up as well.
  • Serve the tacos while the eggs are warm. These tacos are perfect for breakfast or brunch, but they're also incredible for those nights where you're hankering breakfast for dinner!
Serving: 1taco, Calories: 236kcal, Carbohydrates: 13g, Protein: 13g, Fat: 14g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Fiber: 3g