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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 tablespoons - olive oil
  • 1 cans - 15 oz. black beans, drained
  • 1/2 teaspoons - ground cumin
  • 1 cloves - garlic, finely chopped
  • - salt and pepper, to taste
  • 4 cups - baby spinach
  • 1 tablespoons - fresh lemon juice
  • 8 - large eggs
  • 8 - yellow corn tortillas
  • - sour cream, crumbled queso fresco, and fresh cilantro, optional, for serving
  • Directions:

    Heat half of olive oil in a large skillet on medium heat. Add beans, cumin and garlic; season with salt and pepper and cook until garlic starts to turn golden brown, about 2 minutes.

    Add spinach, remove from heat, and toss together until spinach leaves are just wilted; stir in lemon juice.

    In a large bowl, whisk together eggs, one tablespoon of water, and salt and pepper.

    Heat remaining olive oil in a nonstick skillet over medium heat. Add eggs and cook, stirring with a rubber spatula every few seconds to desired doneness (about 2 to 3 minutes for medium-soft eggs).

    Lightly char the tortillas under broiler or over a gas flame.

    Fill tortillas with beans, eggs, sour cream, queso fresco, and cilantro, or other toppings as desired.

    Brief Description

    Ready in about 15 minutes and costing less than $1.50 per serving, these delicious tacos are perfect for any time of day.

    Main Ingredient:


    Category:  Main Dish

    Cuisine:  Mexican

    Prep Time: 10 min
    Cook Time: 10 min


    Per serving: 460 calories, 22.5 g fat (6.5 g sat. fat), 23 g pro, 785 mg sodium, 43 g carb, 10 g fiber.

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    Posted On:

    February 4, 2018

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