clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Tortilla filled with fried egg, avocados, and black beans.

Black Bean Breakfast Tacos

  • Author: Jessie
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: Serves 4
  • Category: Breakfast
  • Cuisine: Mexican-American
  • Diet: Vegetarian


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
  • 1/4 teaspoon ground cumin
  • kosher salt to taste

For the Lime Drizzle:

  • 1/3 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)

Optional Toppings:

  • 1 avocado, sliced
  • 1/2 cup fresh cilantro, chopped
  • 2 small green onions, sliced
  • Fresh lime wedges
  • Hot sauce
  • Cotija or Queso Fresco Cheese


Make the Black Beans:

  1. In a small saucepan, heat olive oil over medium heat.
  2. Add garlic and jalapeño. Sauté for a minute or two until garlic has softened.
  3. 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:

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

Assemble the Tacos:

  1. 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. 
  2. 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!)
  3. 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.

Keywords: breakfast, brunch, eggs