Breakfast tacos are a fun way to change up your breakfast game, they’re quick to make and super satisfying. Warm tortillas filled with scrambled eggs, black beans and tomato salsa with a side of guacamole.
Breakfast Tacos
Soft tortillas filled with scrambled eggs, pico de gallo, black beans and guacamole
Servings: 3 tacos
Calories: 514kcal
Ingredients
- 3 taco shells / tortillas
- 2 large eggs
- 5 ml olive oil
- 10 ml full cream milk
- 40 g black beans- canned or soaked & cooked
Pico de Gallo
- ¼ red onion- finely diced
- 1 ripe tomato
- 1 jalapeno- finely diced
- ¼ lime- juiced
- ½ tbsp olive oil
Guacamole
- ½ small avocado
- ½ tsp crushed cumin seeds
- ¼ lime- juiced
Optional Garnishes
- 1 handful coriander
- 1 jalapeno- finely sliced
- 1 stalk spring onions- finely sliced
Instructions
- For the scrambled eggs- heat up the olive oil in a pan on medium heat. Whisk the eggs in a bowl vigorously, then pour over the hot pan and season with salt. Wait a couple of minutes for a thin layer of the eggs to cook, then carefully fold with a wooden spoon.
- Keep waiting and folding until the eggs are still creamy and just cooked, turn off the heat and add the milk. Fold the eggs until the milk has evaporated, then remove the eggs from the pan.
- Drain the black beans from it's can, or if using dried beans, cook them according to the packet instructions
- Dice and combine the ingredients to make the Pico de Gallo
- Smash the avocado and combine with the Guacamole ingredients
- Warm the tortillas on a hot pan until they are slightly coloured. Load each taco up with scrambled eggs, beans and Pico de Gallo
- Garnish with coriander, jalapenos and spring onions. Assemble the tacos on a plate and add a dollop of guacamole on the side to serve
Nutrition
Calories: 514kcal
Carbs: 41.2g | Fat: 29.3g | Protein: 20.3g
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