Updated: May 12, 2022
If you have some extra time on your hands in the morning then we highly recommend you try out these BREAKFAST TACOS! If you like to get every last minute of shut-eye possible then you can make the black bean filling ahead of time and on the morning of, heat the filling up in a pan or microwave and then scramble up your eggs and BAM you have a drool-worthy breakfast in a matter of minutes.
This breakfast not only tastes incredible, but it also is a great option for a balanced meal that will leave you nourished and satisfied. It is packed with protein from the eggs and black beans, healthy fats from the avocado, and fiber from the veg and tortilla. We can assure you that once you try this recipe out, it will become one of your go-to breakfasts!
Makes 2 servings
4 small whole-grain tortilla wraps
¼ cup black beans, rinsed and drained
¼ cup corn, rinsed and drained
¼ cup red bell pepper, chopped
¼ cup red onion, diced
pinch of salt
⅛ tsp garlic powder
⅛ tsp cumin
⅛ tsp paprika
Drizzle of olive oil
Optional: ¼ cup leftover roasted sweet potato (we had some leftover in the fridge and decided to add it in)
1 avocado, sliced
drizzle of hot sauce
To a small bowl, add the beans, corn, bell pepper, onion salt, garlic powder, cumin and paprika and mix together.
Heat a frying pan on medium-high and add a drizzle of olive oil. Add the bean mixture and sauté for ~5 minutes. Add the leftover roasted sweet potato and saute for 2-3 more minutes.
While the bean mixture is cooking, whisk the eggs together in a small bowl and season with salt + pepper. Heat a frying pan on medium-high and add a drizzle of olive oil or butter. Add the egg mixture to the pan and scramble the eggs.
To the tortilla wraps, divide the avocado, bean mixture and scrambled eggs. Top with a drizzle of hot sauce.