Black Bean & Scrambled Egg Breakfast Tacos

Thought you couldn’t make breakfast tacos at home? Think again. In-season corn is so sweet and delicious that it’s pretty much impossible to screw these up.

Servings: 1

Prep Time : 15 min

Cook Time : 15 min


2 small corn tortillas

1teaspoon olive oil

1 clove garlic, minced

1/2cup fresh corn kernels (from 1 small ear)

1/4cup canned black beans, rinsed and drained

2tablespoons fresh basil leaves, chopped

1pinch paprika



2 large eggs, beaten

Hot sauce (Optional)

Directions :

1-In a large, nonstick skillet over high heat, warm tortillas, about 1 minute per side. Set aside.

2-Return skillet to medium; add olive oil. Add garlic and cook just until fragrant, about 30 seconds.

3-Add corn, black beans, basil, and paprika. Season with salt and pepper and cook, stirring, until just heated through, about 1 minute.

4-Add eggs and cook, stirring constantly, until just set, about 1 minute more.

5- Spoon egg mixture over tortillas, leaving about ½ cup on the side so tacos aren’t overstuffed. Serve with hot sauce, if desired.