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

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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