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Complete recipe

Scrambled egg & black bean tacos

Warm tortillas filled with soft eggs, black beans and melted cheddar.

By Forkue Updated

17 minutes2 servingseasylow budget
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Three breakfast tacos with scrambled egg, crisp potato, black beans, salsa, avocado, and cilantro
AI-generated serving illustration. Optional ingredients may be shown.

Ingredients

  • Eggs4 · large
  • Tortillas4 small · soft tortillas
  • Black beans1 can · 400 g, drained and rinsed
  • Cheddar40 g · grated
  • Salsa · optional4 tbsp · ready to serve

You may also need oil, salt and pepper from your pantry. Preparation and storage guidance is included with the method.

Method

  1. Drain and rinse the beans.
  2. Beat eggs with a pinch of salt and grate cheddar.
  3. Set tortillas and salsa, if using, beside the stove.
  4. Heat beans in a small saucepan with a splash of water over medium heat for 4–5 minutes, stirring until hot.
  5. Warm tortillas in a dry skillet for 20–30 seconds per side and wrap in a clean towel.
  6. Add a little oil to the skillet, lower heat and pour in eggs. Gently stir for 2–3 minutes until set throughout.
  7. Fill tortillas with beans, eggs and cheddar. Add salsa if using and serve warm.

Cooking and storage notes

  • Wash produce and keep raw meat or fish, utensils and boards separate from ready-to-eat ingredients.
  • Refrigerate leftovers in shallow containers within two hours. Reheat cooked leftovers to 165°F / 74°C.