Because one of the all-time greatest foods should not be limited to lunch or dinner: Breakfast Tacos! Warm corn tortillas are loaded with eggs, creamy beans, cheese, and all your favorite taco toppings. Giddyup!
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Why You’ll Love This Easy Breakfast Taco Recipe
- The Most Fun Breakfast. Corn tortillas wrapped around a quick blend of eggs, black beans, and your toppings of choice, breakfast tacos are a satisfying meal that merges weekday easy with fun weekend vibes.
- Super Filling. Eggs and black beans bring lots of protein to the table to make these breakfast tacos super satisfying!
- Highly Adaptable. What goes inside a breakfast taco is entirely up to you! Breakfast tacos almost always include eggs (the breakfast tie-in), and you can add any combination of bacon, sausage, cheese, and Mexican-inspired ingredients like beans, avocado, and salsa.
- Easier Than You Think. This breakfast taco recipe is also stunningly simple. You cook all the breakfast tacos ingredients together in a pan, stuff your tortillas with wild abandon, and then wonder how many days in a row it will be until you get tired of them.
5 Star Review
“Delicious! Had for breakfast Saturday and Sunday, and having again tonight for dinner!”
— Ann —
How to Make Breakfast Tacos
The Ingredients
- Tortillas. The all-important shell that holds our breakfast tacos together. You can use either corn tortillas or flour tortillas for breakfast tacos.
- Eggs. Fluffy and flavorful, scrambled eggs are a must-have breakfast taco ingredient in our house.
- Black Beans. For speed and convenience, this recipe calls for a can of black beans, but if you prefer to cook the beans yourself, check out these Instant Pot Black Beans, Crockpot Pinto Beans, and Instant Pot Refried Beans for easy methods.
- Butter. Adding butter to the skillet before cooking your scrambled eggs helps ensure that they’re creamy and delicious. We’re also adding a little to the refried beans for good measure and real-deal restaurant flavor.
- Spices. A simple mixture of garlic powder, onion powder, salt, and cayenne pepper elevates the flavor of the quick refried black beans.
Toppings
Because part of the fun of having tacos at any time of day is topping them off with your favorite toppings!
- Pickled Onions
- Vegan Queso
- Homemade Guacamole or avocado slices
- Pickled Jalapeños
- Lime wedges
- Diced cherry tomatoes
- Pico de gallo
- Sour cream or plain Greek yogurt
- Salsa
- Hot sauce
The Directions
- Warm the Tortillas. They’re more pliable that way.
- Start the Beans. Add the beans and spices to a saucepan with oil. Mash until slightly creamy, then pour in the water.
- Simmer. Stir in part of the butter. Ta-da! You made refried beans.
- Start the Egg Filling. Scramble the eggs and add to skillet with butter.
- Scramble. Gently scramble the eggs, being careful not to overcook them.
- Season. Once cooked but still creamy, remove the scrambled eggs from the heat and add salt.
- Spread Beans onto the Tortillas. Assemble the tacos, starting with a layer of beans.
- Add More Toppings. Finish with the eggs and other desired fillings and toppings. ENJOY!
Recipe Variations
- Add Some Bacon or Pork. Add a few slices of Air Fryer Bacon or top off your taco with Slow Cooker Carnitas. (See Chorizo Breakfast Tacos for another stellar recipe.)
- Give Them a Veggie Boost. Sautéed Mushrooms are a scrumptious addition to breakfast tacos. Roasted Sweet Potatoes are an excellent addition, too.
- Make Them Vegan. Use your favorite vegan cheese and tofu scramble recipe.
- Take a Shortcut. Swap in a can of store-bought refried beans.
Meal Prep Tip
Up to 1 day in advance, prepare the refried black beans as directed. Refrigerate them in an airtight storage container until you’re ready to assemble the tacos. Warm before serving if desired.
Leftover Ideas
- Make more tacos! This is an obvious and delicious choice. Warm the filling and tortillas separately, stuff, and devour.
- Breakfast quesadillas. Layer the filling with cheese and grill on your stove for pan fried breakfast tacos. See Breakfast Quesadilla for more ideas.
- Breakfast taco bowls. Warm the filling and mix it with brown rice (try Instant Pot Brown Rice) or cauliflower rice, with a generous topping of more avocado and Greek yogurt.
What to Serve with Breakfast Tacos
- Fresh Fruit. Use any fresh fruit you have on hand or make Fruit Salad if you’re feeling ambitious.
- Muffins. Balance your savory with a little something sweet like Banana Chocolate Chip Muffins or Healthy Blueberry Muffins.
- Hash Browns. Hash browns are always an excellent pairing with savory breakfast recipes like these tacos. Try Sweet Potato Hash Browns or Cauliflower Hash Browns.
Recipe Tips and Tricks
- Don’t Skip Warming the Tortillas. Corn tortillas are especially prone to tearing if they’re not warmed first.
- Know the Eggs Cook Quickly. The eggs will begin to set almost as soon as they hit the pan and that’s when you’ll start scrambling them by pushing the edges towards the center. They’ll still be creamy and soft when they’re done.
- Double Up If Needed. If you’ve ever had a street taco with two corn tortillas, breakfast tacos are definitely an occasion when you’ll want to double up, especially if you pile them high with lots of fillings!
Breakfast Tacos
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Servings: 8 tacos
Quick and easy breakfast tacos with eggs, black beans and cheese. Add your favorite toppings for a satisfying breakfast or fast dinner!
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Ingredients
- 8 small corn or flour tortillas look for street-size
- 1 tablespoon extra-virgin olive oil
- 1 can reduced-sodium black beans 15 ounces rinsed and drained
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon kosher salt plus a few pinches
- ⅛ teaspoon cayenne pepper
- ¼ cup water
- 1 tablespoon unsalted butter divided
- 8 large eggs
Your Favorite Toppings (pick at least 2):
- Shredded cheese
- Salsa
- Diced avocado
- Baked Bacon chopped
- Cilantro chopped
Instructions
- Warm the tortillas in the oven or microwave (see below).
- Heat the 1 tablespoon oil in a medium saucepan over medium heat. Once it is hot, add the beans, garlic powder, onion powder, salt, and cayenne. With a potato masher or sturdy spoon, lightly mash and stir until the beans are creamy but still have a good amount of texture. Pour in the water. Let simmer, stirring constantly, until most of the liquid cooks off and the beans are super creamy. Stir in 1/2 tablespoon butter until it melts. Taste and adjust seasoning as desired. Cover and set aside to keep warm.
- In a large mixing bowl, briskly whisk the eggs until they are very well combined and an even pale yellow. Heat a medium-large nonstick skillet over medium heat. Add the remaining 1/2 tablespoon butter. As soon as it begins to foam and sputter, reduce the heat to low, swirl to coat the pan, then pour in the eggs. As soon as the eggs’ edges are barely beginning to set (this will happen almost immediately), with a rubber spatula, gently push the setting edges towards the center of the pan. Let cook, using the spatula to gently and continually move the set eggs towards the center and break up big clumps, until the eggs look about three-fourths of the way done (they should still be too wet to eat). Remove from the heat, then continue using the spatula to move them gently, until they are cooked but still soft. This entire process will take 3 to 5 minutes. After the eggs are done cooking, season them with a pinch of salt.
- To assemble the tacos, spread a layer of beans, scoop of eggs, and then your toppings of choice: cheese, salsa, and avocado are our faves. Enjoy immediately.
Video
Notes
- TO WARM THE TORTILLAS: Place a rack in the center of your oven and preheat the oven to 350 degrees F. Divide the tortillas into two stacks of 4 and wrap each stack in foil. Place the stacks on an ungreased baking sheet and heat in the oven for 8 to 10 minutes, until warmed through. Or, you can warm them 3 to 4 at a time gently in the microwave; place a damp towel on top to keep them from drying out and heat for 30 seconds (note, that they will be gummier when microwaved, but it still works!).
- TO MAKE AHEAD: Up to 1 day in advance, prepare the refried black beans as directed. Refrigerate them in an airtight storage container until you’re ready to assemble the tacos. Warm before serving if desired.
- TO STORE: Refrigerate cooked refried beans and the egg mixture in separate airtight storage containers for up to 3 days. Refrigerate assembled tacos in an airtight storage container for up to 2 days. Store any toppings separately.
- TO REHEAT: Rewarm leftovers in a skillet on the stovetop over medium-low heat or in the microwave.
- TO FREEZE: Tightly wrap assembled tacos with plastic wrap, then freeze them in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator and unwrap before reheating.
Nutrition
Serving: 1tacoCalories: 148kcalCarbohydrates: 12gProtein: 7gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 167mgPotassium: 112mgFiber: 2gSugar: 0.4gVitamin A: 295IUVitamin C: 0.04mgCalcium: 47mgIron: 1mg
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Breakfast tacos are so versatile and ingredients can be varied depending upon what is available at the time or what may be in one’s pantry. Happy for you that you discovered good old Texas tacos! They can be enjoyed at any time of the day or night!
I am HOOKED now Pegg, thank you!
I forgot to say that I will be pinning this recipe of yours also. Yummy!
<3 Hope you enjoy!
What an awesome breakfast to wake up to!
Thank you!
Tacos for breakfast! Yes, please!
Erin can you use the soy chirizo from Trader Joe’s?
Angela, is it crumbly similar to a ground turkey meat? If yes that would be delicious!
Yes! Tacos for breakfast!!! These look delicious.
I bought turkey chorizo a few days ago and wasn’t sure what to do with it. I was so happy to find this recipe when I searched your website for “turkey chorizo.” I did not have tortillas so just made them with a side of scrambled eggs. So good! Leftovers will be for dinner and I may send some home with my daughter later today. Delicious and so healthy and versatile!! Thanks Erin!!
I’m so happy that you enjoyed them, Donna! Thank you for sharing this kind review!
Can I use any canned beans? Pinto?
Hi Marcia! You can customize them in any way! That’s the beauty of them!
Delicious!!! Had for breakfast Saturday and Sunday, and having again tonite (Monday) for dinner! :)
Hi Ann! So glad you enjoyed the recipe! Thank you for this kind review!
I know there are called “breakfast tacos” but I am eating them for dinner and they’re awesom
Hi,
I plan on making this, just wondering if the beans can be made a day in advance? Thanks!
Sure! Enjoy!
Thank you! I have never said the words, “these beans are delicious,” before I had a bite of these.
Glad you enjoyed it, HB!