These vegetarian breakfast tacos are filled with spicy black beans, fried or scrambled eggs, and your favorite taco toppings! Ready in 30 minutes.
A good bean and egg taco is one of our all-time favorite breakfasts (or breakfast-for-dinners). This recipe comes together in just half an hour, and it's a perfect canvas for your favorite taco toppings!
The main components here are flour or corn tortillas, a spicy black bean filling (which gives us plenty of protein, making these tacos nice and hearty) and a few eggs cooked however you like. Add your favorite toppings and a quick Greek yogurt lime drizzle to make this meal feel extra special.
For a full list of ingredients and exact quantities, see the recipe card below.
Before you get started, we want to highlight a few things:
- Tortillas. We used store bought 6-inch flour tortillas in these photos, but corn tortillas work here as well (you can also try your hand at homemade corn tortillas or homemade flour tortillas!)
- Black beans form the base of our taco filling. Grab a can of low sodium beans at the store to keep things easy (although you can certainly cook your own beans if you want to!). Be sure to drain the beans and rinse them well before cooking!
- Diced jalapeño lends a subtle spice and brightness to our black bean mixture. Add extra jalapeño to dial up the spice level to suit your palate!
- Use as many eggs as you like! If you use a whole egg per taco, you'll need more eggs. If you choose scrambled eggs, you can stretch them a bit farther!
- Greek yogurt and lime juice are whisked together to form a thin sauce inspired by Mexican crema, a sour condiment typically made with a cream and buttermilk base. This quick drizzle adds balance and brightness to these tacos.
Variations and Substitutions
This recipe is super forgiving: Feel free to riff and adapt it to use what you have on hand! Some of our favorite swaps:
- Cook the eggs however you like. We used sunny-side up eggs in some of these photos, and scrambled eggs in others. Runny eggs will make a messier, heartier taco; scrambled eggs are a bit easier to eat and will stretch farther so you can use fewer eggs overall.
- For a heartier filling, add extra veggies! Potatoes (hash browns, home fries, or roasted sweet potatoes), spinach, kale, refried beans, and roasted cauliflower are delicious here. If you eat meat, these tacos are also great with chorizo sausage, leftover slow cooker salsa chicken, leftover steak, or crispy bacon.
- Swap the Greek yogurt drizzle for leftover cilantro yogurt sauce!
- Add extra toppings. Crumbled cotija or queso fresco cheese are great here. Add some diced red onion (or pickled onion slices), pickled jalapeño, grilled corn, cherry tomatoes, or any other toppings you like!
Step by Step Instructions
Make the Black Bean Filling
Start by sautéeing some minced garlic and diced jalapeño until they're soft and fragrant (Image 1, above), then add a can of drained black beans along with some cumin and a pinch of salt (Image 2).
Stir everything together and cook over medium-low heat until the beans are warmed through and fragrant. While the beans cook, prep the rest of the taco ingredients!
Make the Lime Drizzle
Whisk Greek yogurt and lime juice together with a pinch of salt (Image 3, above) until you have a smooth, drizzle-able sauce (Image 4). Set this aside until it's time to assemble the tacos.
Pro Tip: If your sauce isn't quite drizzle-able after mixing in the lime juice, add a small splash of water to thin it out. You can also add extra lime juice if you'd like more acidity or tartness!
Assemble the Tacos!
Heat tortillas in a hot skillet (Image 5, above) until they're warmed through and the surface is slightly charred. Set the tortillas aside, then cook your eggs in the same skillet (Image 6).
When all the components are ready, fill each tortilla with a scoop of your black bean mixture, top with an egg and a drizzle of the Greek yogurt sauce, then add your favorite toppings and enjoy!
Pro Tip: There is no wrong way to cook your eggs for these tacos! We went for the visual oomph of a sunny-side up egg in most of these photos, but we also love the simplicity of scrambled eggs in this recipe. Fry or scramble the eggs however you like!
Absolutely! For a breakfast burrito, we recommend using scrambled eggs and a large flour tortilla (at least 10" in diameter). Layer all of the fillings and toppings in the center of the tortilla, then wrap it tightly and enjoy!
Fully assembled bean and egg tacos don't keep very well, but you can meal prep many of the individual components in advance! Make the black beans ahead of time, then let them cool completely and store in the fridge for up to 5 days. Reheat in the microwave or in a small skillet over low heat when you're ready to serve. You can also make the Greek yogurt drizzle ahead of time: Whisk it together, then store in an airtight container in the fridge for up to a week. If you're looking for make-ahead breakfast ideas, you can also use some of these taco components in meal prep freezer breakfast burritos!
While it's largely a matter of personal preference, we do prefer rinsing our black beans for these egg tacos! This extra step helps reduce the amount of liquid in our black bean mixture, which makes the tacos a bit less messy and ultimately easier to eat. Rinsing beans also washes away much of the salty liquid they're packed in, which lets us have more control over the seasoning. It's also helpful for anyone trying to reduce sodium in their diet. Learn more: Do I need to rinse canned beans?
More Vegetarian Breakfast Recipes
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Easy breakfast tacos filled with spicy black beans, avocado, and a fried or scrambled egg. With a quick lime and Greek yogurt drizzle on top!
For the Spicy Black Beans:
- 1 teaspoon olive oil
- 1 clove garlic, minced
- 1-2 Tablespoons diced fresh jalapeño (see recipe notes)
- 1 15.5-ounce can black beans, drained
- ¼ teaspoon ground cumin
- kosher salt to taste
For the Lime Drizzle:
- ⅓ cup plain Greek Yogurt
- 2 Tablespoons lime juice
- kosher salt to taste
To Assemble the Tacos:
- 8 small tortillas (we used 6" flour tortillas in these photos)
- 1 teaspoon olive oil
- 4-8 eggs (see recipe notes)
- 1 avocado, sliced
- ½ cup fresh cilantro, chopped
- 2 small green onions, sliced
- Fresh lime wedges
- Hot sauce
- Cotija or Queso Fresco Cheese
Make the Black Beans:
- In a small saucepan, heat olive oil over medium heat.
- Add garlic and jalapeño. Sauté for a minute or two until garlic has softened.
- Add drained black beans, ground cumin, and a pinch of salt; stir to combine. Reduce the heat to low and cook, stirring occasionally, for 10-15 minutes while you prep the rest of the taco ingredients.
Make the Lime Drizzle:
- Whisk greek yogurt, lime juice, and a pinch of salt together in a small bowl. Set aside.
Assemble the Tacos:
- Warm up the tortillas. Heat a large nonstick or cast iron skillet over medium-high heat until it's piping hot. Place tortillas into the hot skillet one at a time and cook for 5-10 seconds per side until they've warmed and charred a little bit. Stack the warmed up tortillas and set them aside.
- Cook the eggs. Let the skillet cool down for a few minutes, then add a drizzle of oil and return it to medium heat. Crack eggs into skillet and cook according your preferences (we like sunny-side up, over-easy, or scrambled eggs in these tacos. Read the recipe notes for some advice on what style of eggs to cook here!)
- Assemble. Fill each tortilla with a spoonful of black beans and an egg (or a spoonful of scrambled eggs). Drizzle some of the Greek yogurt crema over each taco, then top with cilantro, green onion, avocado slices, and any other toppings you like. Serve immediately.
How much jalapeño should I use? Spice levels can vary from pepper to pepper: adjust the jalapeño to suit your own tastes! For a subtle amount of spice, we recommend starting with just 1 Tablespoon of diced jalapeño here. For spicier black beans, add more jalapeño. You can also add a pinch of extra spices to the beans if you like (chili powder, smoked paprika, and cayenne pepper are all good with these beans!)
How many eggs should I use? It depends on how you'd like to cook the eggs (and how big you want your tacos to be)! For sunny-side up or over-easy eggs, we recommend using one egg per taco. With scrambled eggs, you can use as little as 1 egg for every 2 tacos since it's easier to divide a scrambled egg between several tortillas. Whole, sunny side up eggs with a runny center are bigger and a bit messier; we recommend using a larger flour tortilla (6-8") if you go that route. For scrambled eggs, you can use a smaller flour or corn tortilla (4-6").
Adjust this recipe based on how many tacos you need! We've given you a rough estimate of how many tortillas and eggs you'll need to feed 4 people with this recipe, but adapt these quantities to suit your group or family! Extra black beans and toppings will keep in the fridge for several days.
Additions and Substitutions. Use corn or flour tortillas. Use sour cream or labneh in place of the Greek yogurt. Add extra toppings (diced tomatoes, grilled corn, pickled or diced red onion, a squeeze of fresh lime juice, a spoonful of corn salsa). Finish with a bit of cheese if you like (crumbled cotija or queso fresco are great here). Add meat if you like (cooked chorizo, crispy bacon, or leftover crockpot salsa chicken work well here).
Make-Ahead Tips. Make the black beans in advance if you like. Let them cool completely, then store in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or in a small skillet over low heat when you're ready to use. You can also prep the Greek yogurt drizzle ahead of time: Whisk it together, then store in an airtight container in the fridge for up to a week.
- Serving Size: 2 Tacos
- Calories: 337
- Sugar: 3.1 g
- Sodium: 418.8 mg
- Fat: 17.6 g
- Carbohydrates: 27 g
- Protein: 19.8 g
- Cholesterol: 282.1 mg
Keywords: breakfast, brunch, eggs