Breakfast Tacos with Scrambled Eggs and Beans Recipe
Soft tortillas filled with creamy scrambled eggs, warm beans, and a bit of cheese are a classic of Mexican mornings. In many homes, these tacos are made with leftover beans from the previous day – a quick breakfast before work or school. The flavors are reminiscent of familiar egg sandwiches, but thanks to the tortilla, chili, and lime, the whole thing is much more interesting.
These breakfast tacos turn simple ingredients like eggs and canned beans into a vibrant, Mexican-inspired morning meal. They are quick to make, perfect for using up leftovers, and easy to customize with toppings you already have at home.
Chef's tips
Do not overcook the scrambled eggs – take them off the heat while they are still slightly runny, as they will continue to set in the pan. If your tortillas are a bit dry, warm them briefly and cover with a clean kitchen towel so they stay soft and flexible.
How to serve
Serve the tacos with a side of fresh salsa or pico de gallo and a spoonful of natural yogurt or sour cream. For a brunch spread, pair them with a simple green salad and a bowl of fresh fruit.
Ingredients
- tortilla - 4 pieces
- eggs - 4 pieces
- red beans - 200 g
- onion - 0.5 pieces
- cheese - 40 g
- butter - 10 g
- oil - 1 tablespoon
- chili pepper - 0.25 pieces
- milk - 2 tablespoons
- lime - 0.5 pieces
- cilantro - 1 tablespoon
- salt
- pepper
Preparation
- Peel the onion and finely dice it. Finely chop the chili pepper, removing the seeds if you want a milder version. Drain and rinse the beans.
- Heat the oil in a small pan over medium heat. Add the onion and fry for 3–4 minutes, until it softens and becomes slightly translucent. Add the chili and beans and cook for another 2–3 minutes, lightly mashing the beans with a fork until they are hot and slightly thick. Season with salt and pepper.
- In a bowl, whisk the eggs with the milk and a pinch of salt and pepper.
- In a second pan, melt the butter over medium heat. Pour in the eggs and cook, gently stirring with a spatula for 3–4 minutes, until the scrambled eggs are soft and slightly creamy, not dry.
- Warm the tortillas for about 30 seconds on each side in a dry pan, until they are soft and pliable.
- Spread a portion of the warm beans on each tortilla, top with scrambled eggs, and sprinkle with grated cheese.
- Drizzle everything with lime juice and sprinkle with chopped cilantro. Fold the tortillas in half and serve immediately while still warm.
Storage
Najlepiej przechowywać osobno fasolę i jajecznicę, a tortille podgrzać świeże. Gotowe złożone tacos szybko miękną i tracą strukturę.
