Quick Breakfast Egg and Bean Tacos
These easy egg and bean tacos are a protein-packed breakfast that can be prepared in just 15 minutes.
5 min
Prep
10 min
Cook
4
Serves
400
Calories
Macros · per serving
22g protein
47g carbs
16g fat
Ingredients
For 4 servings
- 8 egg
- 1 cup canned black beans
- 8 flour tortilla
- 1 cup shredded cheddar cheese
- 1 tablespoon olive oil
- salt — to taste
- black pepper — to taste
- 1 cup salsa
- 2 green onion
Instructions
- 1
In a large non-stick pan, heat olive oil over medium heat.
- 2
Drain and rinse the canned black beans, then add them to the pan. Cook for 2 minutes, stirring occasionally.
- 3
Crack the eggs into a bowl and whisk them together. Season with salt and black pepper to taste.
- 4
Pour the eggs into the pan with the beans, stirring gently until the eggs are fully cooked, about 3-4 minutes.
- 5
Warm the flour tortillas in a separate dry skillet over medium heat for 30 seconds on each side.
- 6
Divide the egg and bean mixture among the tortillas.
- 7
Sprinkle shredded cheddar cheese evenly on top of the egg and bean mixture.
- 8
Top each taco with a spoonful of salsa and chopped green onion.
- 9
Serve immediately.
Cook it this week.
NeatEat plans Quick Breakfast Egg and Bean Tacos — and the rest of your week — around your budget, groceries included.