Avocado And Black Bean Breakfast Tacos

Start your day with a fiesta on a plate! These Avocado and Black Bean Breakfast Tacos are a flavorful twist on traditional morning eats.

With creamy avocado, savory black beans, and a hint of smokiness, these tacos are sure to spice up your breakfast routine.

Ready Time

25 mins

Yields

8 servings

Ingredients

1 ripe avocado, diced
1 can black beans, drained and rinsed
1/2 red onion, diced
1 red bell pepper, diced
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon smoked paprika
Salt and pepper, to taste
8 corn tortillas
8 eggs
Shredded cheese, for serving (Monterey Jack or Cheddar work well)
Optional toppings: diced tomatoes, shredded lettuce, diced cilantro, sour cream, salsa

Instructions

Start by heating the olive oil in a large skillet over medium-high heat.

Add the diced red onion and cook for about 3-4 minutes, until softened.

Add the diced red bell pepper and cook for an additional 4 minutes, until tender.

Next, add the minced garlic to the skillet and cook for 1 minute, until fragrant.

Stir in the cumin and smoked paprika, and cook for 30 seconds.

Add the diced avocado to the skillet and cook for about 2-3 minutes, until slightly softened.

Stir in the black beans, salt, and pepper.

Cook for an additional 2 minutes, until the flavors are combined.

In a separate bowl, scramble the eggs and set aside.

Warm the corn tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.

Assemble the tacos by spooning the avocado and black bean mixture onto a tortilla, followed by a spoonful of scrambled eggs.

Top with shredded cheese and any desired optional toppings.

Serve immediately and devour!

Notes

Use ripe avocados for the best creamy texture and flavor. If the avocado isn’t ripe, it’ll be difficult to cook and will result in a weird texture.

Don’t overcook the red onion and bell pepper – you want them to retain some crunch.

If you cook them too long, they’ll become mushy and lose their flavor. Make sure to use high-quality olive oil that can handle high heat.

You want that nice, subtle flavor to shine through without burning or smoking.

If you can’t find smoked paprika, you can substitute it with regular paprika, but you’ll miss out on that deep, smoky flavor. Don’t over-mix the scrambled eggs – you want them to be fluffy and light.

Over-mixing will make them dense and rubbery.

Experiment with different types of cheese for the topping – Pepper Jack or Queso Fresco would be amazing alternatives. If you’re not a fan of cilantro, skip it or substitute it with chopped scallions or parsley.

The freshness of the herb will still elevate the dish.

Prepare your toppings ahead of time to make assembly a breeze. You can even prep the veggies and beans the night before and store them in the fridge.

These tacos freeze beautifully, so don’t be afraid to make a double batch and store them for a quick breakfast or lunch later.

Consider making extra avocado and black bean mixture to use in salads or as a dip for veggies – it’s a versatile and delicious combo!