Black Bean Breakfast Tacos

1 min read

Quick and easy to assemble, these tacos are a fun and wholesome breakfast option, with a plant-based protein that is sure to deliver a wallop of back-to-school energy!



4 servings



Black bean filling

  • 1 tsp. (5 ml) vegetable oil
  • 1 yellow onion, diced
  • 1 garlic clove, minced
  • ⅛ tsp. (0.62 ml) ground cumin
  • 18 oz (540 ml) can black beans, drained and rinsed
  • 1 lime, zest and juice
  • Salt and pepper to taste

Scrambled eggs

  • 1 tsp. (5 ml) vegetable oil
  • 6 large eggs, beaten
  • Salt and pepper to taste


  • 8 corn tortillas
  • Toppings of choice (chopped tomato, shredded lettuce, diced red onion, guacamole (or mashed avocado), fresh cilantro, corn niblets, shredded cheese, etc.)




Black bean filling

  1. In a large skillet, heat the oil over medium-high heat and add the onion. Cook for 3 minutes or until soft and translucent. Add the garlic and cumin and cook for another minute.
  2. Stir in the black beans, along with the lime juice and zest. Season with salt and pepper to taste. Cook until heated through.
  3. Remove from heat and set aside.

Scrambled eggs

  1. In a small skillet, heat the oil over medium heat. Add the eggs and cook for about 3 minutes, stirring, until cooked through. Season with salt and pepper.


  1. Fill each tortilla with ⅛ of the black bean mixture and scrambled eggs. Add toppings of choice. Enjoy!


Adapted from