Ingredients
Scale
- 4 large eggs
- 1 cup bell peppers (diced, mixed colors)
- 1 medium sweet onion (diced)
- 1 cup canned black beans (rinsed)
- 2 green onions (chopped)
- ¼ cup fresh cilantro (chopped)
- 4 corn or flour tortillas
- ½ cup sour cream or sliced avocado (optional)
Instructions
- Chop the bell peppers and onion into small pieces.
- In a non-stick skillet over medium heat, add oil and sauté the veggies until tender, about 5 minutes.
- Stir in the rinsed black beans, then crack the eggs directly into the skillet. Scramble until fully cooked, approximately 3–4 minutes.
- Season with salt, pepper, and any desired spices such as cumin.
- Warm tortillas in a separate pan or microwave briefly until soft.
- Fill each tortilla with the egg mixture and top with cilantro and green onions. Add sour cream or avocado if desired.
Notes
- Fresh herbs like cilantro add brightness; don’t skip them!
- Customize your skillet by swapping out bell peppers for zucchini or adding different spices to suit your taste.
- -Store leftovers in an airtight container for up to three days; reheat gently in a skillet.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco (approximately 150g)
- Calories: 320
- Sugar: 2g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 370mg