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tortilla filled with fried egg, avocados, black beans, and topped with lime crema, cilantro, and green onion

Vegetarian Black Bean Breakfast Tacos

  • Author: Jessie
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 minutes
  • Yield: Serves 4 1x

Description

An easy vegetarian breakfast idea.


Scale

Ingredients

FOR THE BLACK BEANS:

  • 1 tsp. olive oil
  • 1 clove garlic, minced
  • 1 tsp. minced fresh jalapeño
  • 1 can (15.5 oz) whole black beans, drained
  • 1/4 tsp. ground cumin
  • 1 tsp. lime juice
  • salt and pepper to taste

FOR THE LIME CREMA:

  • 1/2 cup plain Greek Yogurt (those single-serving 5.3 oz Chobani cups are the perfect amount, or you could substitute sour cream)
  • salt and pepper to taste
  • 2 Tbsp. lime juice

FOR THE TACOS:

  • 4 tortillas (mine were flour tortillas on the smaller size – maybe 6″ in diameter, but use whatever you’ve got on hand!)
  • 1 Tbsp. unsalted butter
  • 4 eggs
  • 1 avocado, sliced
  • salt and pepper to taste
  • 1 cup fresh cilantro, chopped
  • 2 small green onions, sliced

Instructions

FOR THE BLACK BEANS:

  1. In a small saucepan, heat oil over medium heat.
  2. Add garlic and jalapeño and sauté for a minute or two until garlic has softened.
  3. Add black beans, ground cumin, lime juice, salt and pepper to saucepan and 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.

FOR THE LIME CREMA:

  1. Whisk greek yogurt, salt, pepper, and lime juice together in a small bowl. Set aside.

FOR THE TACOS:

  1. Heat a large cast iron skillet over medium-high heat until it’s piping hot. Put tortillas into the hot skillet one at a time and cook for 4-5 seconds on each side until they’ve warmed and charred a little bit. (If you have a gas stove, you could also do this with an open burner flame).
  2. Melt butter in a large skillet over medium heat (you can use the same cast iron skillet from the last step, but let it cool down for a few minutes in between steps so the butter doesn’t burn).
  3. Crack eggs into skillet and cook to your desired level of doneness. I like mine over easy (love that runny yolk!)
  4. Top each tortilla with a big spoonful of your black beans and a few slices of avocado.
  5. Slide a cooked egg onto each taco and top with a dash of salt and pepper.
  6. Top each taco with cilantro and green onions, and drizzle with a generous spoonful of lime crema. Serve immediately.

Notes

Adjust the amount of minced jalapeño in the black beans depending on your spice preferences. 1 teaspoon – depending on the strength of the individual pepper you’re using – generally gives a nice, subtle heat, but if you love spice feel free to dial it up a bit!

For a little extra spice, drizzle your breakfast tacos with a bit of Sriracha or other hot sauce.

These tacos would also be great with some spicy chorizo!

If your crema is too thick, whisk in a splash of milk or a little more lime juice to thin it out to your desired consistency.

You don’t HAVE to use a cast iron skillet in this recipe, but I find it does a better job of getting a nice char on the tortillas than other types of pans.

Nutrition

  • Calories: 365