TACOS! I could eat them for pretty much every meal – anyone else? I have a feeling these veggie-packed breakfast tacos will be your new favorite go-to breakfast or brunch. Soft scrambled eggs, black beans, sauteed veggies, melty cheese, and spices are folded into a soft tortilla for breakfast perfection. Did I mention they’re drizzled with an unbelievably tasty (and easy) homemade avocado crema? I’m telling you, it’ll be your new favorite sauce to put on everything!
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Scrambled Egg Tacos with Black Beans
Breakfast tacos are the best: they’re filling, healthy, easy to make, and so, so tasty. They’re super easy to mix up and adapt based on what you have on hand, too. (That’s one of the things I love so much about healthy breakfast recipes with eggs – they’re protein-packed and so versatile!).
It’s no surprise breakfast tacos become so popular in recent years. In some areas of the country, like Austin, TX for example, you can find a breakfast taco stand on basically every block. Sign me up for that, right?!
But for now, and for those of us without taco stands easily accessible, luckily they’re also super easy to make at home. Plus, when you make them yourself, you can fill them with whatever your heart desires. I’ll be sure to give you lots of recipe variation inspiration in this post!
I love that you can use any veggies or proteins you have on hand for breakfast tacos, whether that’s roasted veggies (like sweet potatoes), breakfast meat, or quick-to-cook veggies like mushrooms or bell peppers.
These vegetarian breakfast tacos are simple enough to make for an everyday weekday breakfast, but they’re also great for a weekend brunch. (Same thing goes for this veggie goat cheese frittata and these crispy feta eggs!).
You can even make them taco bar-style so people can choose their own toppings and sauces. Either way: crazy delicious!
Recipe Ingredients
Here are the basic ingredients for this breakfast taco recipe:
- eggs
- shredded cheese (I love shredded cheddar cheese, pepperjack cheese (for an extra kick), or Mexican shredded cheese blend!)
- red onion
- red bell pepper
- Cremini mushrooms (Baby bella or white mushrooms work fine, too.)
- black beans (Feel free to use whatever beans you like!)
- olive oil
- seasonings (chili powder, cumin, smoked paprika, salt & pepper)
- tortillas (I prefer whole wheat flour tortillas or corn tortillas here, but you can use any kind! Smaller-sized tortillas – sometimes labelled ‘taco tortillas’ at the grocery store – work better, so you have the right tortilla-to-filling ratio. Use corn tortillas to make this recipe gluten free!)
Additional toppings and/or sauces can be added if desired, such as jalapeno slices, avocado, sliced radishes (for crunch!), pico de gallo, salsa verde, etc. I’ve got lots of combination ideas for you below, have no fear!
Avocado Crema (Breakfast Taco Sauce)
The other star of this recipe is the avocado crema sauce, made with ripe avocado, plain Greek yogurt, tart lime juice, fresh cilantro (optional if you’re a cilantro hater) and jalapeño (also optional depending if you like spice, but you can remove the seeds for a milder crema)!
If you’re tight on time, you’re welcome to simply toss some sliced avocado, a smear of Greek yogurt or sour cream, a squeeze of lime juice, and some chopped cilantro and jalapeños on top of your tacos instead.
But the avocado crema is quick, I promise! All you need is to toss everything into a blender. (Full details are in the recipe at the end of this post!)
If you love tacos, you might also enjoy these seared ahi tuna tacos or these blackened salmon tacos with mango salsa!
How to Make Breakfast Tacos
To make these breakfast egg tacos, start by sauteing your veggies (diced onion, diced bell pepper, and sliced mushrooms) in a skillet until tender, about 5 minutes.
Next, add the black beans and seasonings. (Don’t leave out the smoked paprika – it brings out that delicious Southwest flavor!).
Cook, stirring, until heated through. Remove the veggie and black bean mixture to a bowl.
Then, add more olive oil to the pan and reduce the heat. Beat eggs in a bowl or measuring cup, then pour into the skillet. Cook, continuously stirring, until the eggs are scrambled to your liking.
Add salt, pepper, and cheese. Stir until the cheese is melted.
Lastly, divide the black bean mixture and the scrambled eggs evenly between tortillas. Add desired toppings and sauces, then dig in!
(If you’re making the avocado crema, place all the ingredients in a blender and blend until smooth. Then just dollop over the tacos.)
Can I make this recipe ahead of time?
You guys know I’m a big fan of make ahead recipes, especially when breakfast is involved, which is why I love that you can make most of this recipe ahead of time.
To prep these breakfast tacos ahead of time, simply cook up your veggie and black bean mixture (steps 1 & 2 in the full recipe below) and store it in the fridge until it’s go time.
The avocado crema can be made ahead of time, too! The details are in the full recipe below, but simply place all the avocado crema ingredients in a blender, blend, and then store the sauce in an airtight container in the fridge.
The black bean/veggie mixture can be stored in the fridge for up to a week, and the avocado crema for 3-4 days.
When you are ready to eat, all you have to do is heat the veggie/black bean mixture up in the microwave or in a skillet and scramble the eggs. (I typically scramble one egg per taco with a sprinkle of cheese. But this can totally depend on what egg-to-veggie ratio you like, and how big your tortillas are.)
I wouldn’t recommend pre-scrambling the eggs, because reheated scrambled eggs aren’t the most delicious thing in the world, but if you don’t mind microwaved/reheated scrambled eggs, that’s an option too – you do you!
(For another meal prep breakfast recipe that’s freezer-friendly, check out my veggie-loaded breakfast sandwiches or my make-ahead breakfast burritos! The sweet potato breakfast burrito is one of our go-to favorites.)
Variations for Healthy Breakfast Tacos
These quick veggie breakfast tacos are super filling and flavorful even without any additional toppings. But they could easily be dressed up with cooked chorizo, chicken sausage, or leftover cooked veggies.
Here are some more breakfast taco recipe variations:
- Sweet potato & avocado
- Asparagus & potato
- Chorizo & cotija cheese
Breakfast Taco Toppings & Sauces
As for sauces, I recommend the previously mentioned homemade avocado lime crema – but any homemade or store-bought salsa would be delicious, too! Here are a few more options:
- Salsa Verde (green salsa – find a homemade recipe in my Pork Tenderloin Tacos post)
- Pico de Gallo (find a homemade recipe in this Brown Rice Salmon Cakes post)
- Jalapeño Taco Slaw with Chipotle Crema
- Sliced Jalapeños
- Sliced Radishes
- Sliced avocado
- Sour cream or plain Greek yogurt mixed with splash of lime juice
- Mexican-style hot sauce
The full recipe for these easy breakfast tacos is at the bottom of this post.
I hope you love them – please let me know your favorite topping combinations and how you like the recipe by leaving a comment, or by leaving a review/rating in the recipe card! You can also tag me @fANNEtasticfood on social media if you share a picture of yourself making the tacos – I’d love to see them in action. 🙂
Here are some more delicious brunch recipes with eggs:
- Veggie-Packed Sheet Pan Egg Bake
- Sausage Egg Casserole
- Goat Cheese Frittata with Spinach
- Savory French Toast with Fried Eggs
Quick Veggie Breakfast Tacos with Avocado Crema
These healthy breakfast tacos will be your new go-to breakfast or brunch meal. And drizzled with avocado crema, these veggie egg tacos are even more irresistible!
Ingredients:
For the tacos:
- 1 tablespoon olive oil, divided
- 1 small red onion, finely diced
- 1 red bell pepper, finely diced
- 1 cup finely diced cremini mushrooms
- 1 15-oz can black beans, drained and rinsed
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 9 eggs, lightly beaten
- 1/2 cup shredded cheddar or Mexican blend cheese
- salt & pepper, to taste
- 8-12 small flour or corn tortillas
- optional toppings: avocado crema (see recipe below), jalapeno slices, avocado slices, radish slices, pico de gallo, salsa verde, etc.
For the avocado crema:
- 1 avocado, pit and skin removed
- 1/2 cup plain Greek yogurt
- juice of 1 lime
- 1/4 cup fresh cilantro
- 1/2 fresh jalapeno, seeds removed for a milder crema
- 1-2 tablespoons water, as needed
Instructions:
1. Heat about 1/2 tablespoon of the olive oil in a large nonstick skillet over medium-high heat.
2. Add the onion, bell pepper, and mushroom, and cook for 5-7 minutes, until the vegetables are tender. Add the black beans, chili powder, cumin, smoked paprika, and salt & pepper to taste. Cook just until heated through.
3. Transfer the black bean mixture to a bowl and wipe out the skillet or heat a second nonstick skillet over medium heat with the remaining 1/2 tablespoon of olive oil.
4. Pour the beaten eggs into the skillet and cook, stirring frequently, until scrambled to your liking. Season with salt & pepper and stir in the cheese to melt.
5. Divide the black bean mixture and scrambled eggs between tortillas and top with desired toppings.
For the avocado crema:
1. Place all ingredients in a blender and blend until smooth, adding a tablespoon of water at a time, if needed, to thin the mixture to your desired consistency.
Notes:
- To make ahead: complete steps 1 & 2 and store the black bean mixture in the fridge. In the morning, heat the mixture up in the microwave or in a skillet and scramble the eggs. The black bean/veggie mixture should store in the fridge for a week, and the crema for 3-4 days. I wouldn't recommend pre-scrambling the eggs, but if you don't mind microwaved/reheated scrambled eggs, that's totally an option too!
- If making a smaller batch: I typically scramble 1 egg per taco with a sprinkle of cheese, but that can totally depend on what egg to veggie ratio you like and how big your tortillas are.
