Ingredients
1 can (15 oz) black beans, drained and rinsed
4 large eggs or 1 cup crumbled tofu
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon chili powder
1/2 teaspoon salt
8 small corn or whole wheat tortillas
1 cup salsa
1/2 avocado, sliced
1/4 cup shredded cheddar cheese or vegan cheese (optional)
1/4 cup chopped fresh cilantro
1 lime, cut into wedges
Instructions
Heat olive oil in a skillet over medium heat. Sauté onions and garlic until softened (3-4 minutes). Add black beans, cumin, paprika, chili powder, and salt. Cook for 5 minutes, stirring until heated through.
In a separate pan, scramble eggs or cook tofu with a dash of turmeric for color.
Warm tortillas in a dry skillet or microwave.
Assemble tacos with black bean mixture, scrambled eggs/tofu, salsa, avocado, cheese, and cilantro. Serve with lime wedges.
Notes
Use vegetable oil instead of lard for cooking. Prepare black bean mixture ahead of time for quick assembly. Leftovers can be stored in an airtight container for 2-3 days. Substitute soy curls or chickpeas for a vegan option.
- Prep Time: 15
- Cook Time: 10
- Category: High Protein Breakfasts
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Vegetarian (if using tofu)
Nutrition
- Serving Size: 2 tacos
- Calories: 320
- Sugar: 3g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 70mg