These Southwestern Breakfast Tacos by The Wheatless Kitchen make the perfect weekend brunch dish. With only seven ingredients, they can be whipped up in 15 minutes. They’re also completely customizable, so feel free to make the recipe your own by tweaking the taco ingredients to your family’s liking.
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Southwestern Breakfast Tacos
- 4 corn tortillas
- 4 eggs
- 1/2 red bell pepper, diced
- 2 scallions, whites and most greens, thinly sliced
- 1/2 cup canned black beans, drained and rinsed
- 1 avocado, sliced
- 1 tablespoon olive oil
- Optional toppings and garnish: salsa, cilantro, etc.
In a small saucepan, heat the black beans over medium-low heat, stirring occasionally.
While the beans are warming, preheat a large skillet over medium heat. Add the oil, peppers and scallions and saute for about 2 minutes, until peppers are slightly soft. Add the eggs to the pepper mixture and stir frequently, scrambling the eggs until they are cooked to your liking.
Warm the tortillas in the microwave for about 30 seconds.
Build your tacos. Layer the egg mixture with the beans and avocados, and garnish with cilantro and salsa if desired.
Serves: 2 | Serving Size: 2 tacos
Per serving: Calories: 247; Total Fat: 14g; Saturated Fat: 3g; Monounsaturated Fat: 8g; Cholesterol: 212mg; Sodium: 78mg; Carbohydrate: 17g; Dietary Fiber: 6g; Sugar: 2g; Protein: 10g
Nutrition Bonus: Potassium: 393mg; Vitamin A: 16%; Vitamin C: 40%; Iron: 22%; Calcium: 6%