Breakfast
Easy Breakfast Tacos
Easy Breakfast Tacos with black beans, eggs and veggies can be enjoyed any time of day!
Yields 4 SERVINGS
Prep + Chill Time
10mins
Cook Time
10mins
Total Time
20mins
These come together in a flash with soft tortillas, creamy guacamole, savory black beans, and perfectly scrambled eggs.
Ingredients
- 1 avocado, peeled and pitted
- 2 tsp lime juice (about 1 small lime)
- 3/4 tsp garlic powder, divided
- 2 cups raw baby spinach
- 1 cup cherry tomatoes, halved
- 6 large Rosemary Farm eggs, whisked
- 1 15-ounce can no salt added black beans, drained and rinsed (about 1 3/4 cups cooked)
- 1/2 tsp chili powder
- 4 - 6" corn tortillas, warmed if desired
Instructions
- Place avocado, lime juice and ¼ teaspoon garlic powder in a bowl and mash to desired consistency. Set aside.
- Spray a medium skillet with nonstick cooking spray and place on medium to low heat. Add spinach and cherry tomatoes and cook for 2 minutes until the spinach is wilted. Pour eggs into skillet and stir to combine. Once the edges start to cook, use a spatula to pull the edges to the center. Repeat this movement until eggs are completely cooked, about 3-5 minutes.
- In a small bowl, toss together black beans, chili powder and remaining ½ teaspoon garlic powder.
- Spread equal amounts of avocado mixture on tortillas, then top with seasoned black beans and scrambled eggs.
- Note: The USDA recommends cooking eggs until the yolk and whites are firm.
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