• Prep Time: NA
  • Cooking Time: 15 mins
  • Serves: NA

Baked Black Bean Breakfast Taco

Category: Breakfast

 Ingredients List

  • 12 large eggs
  • 1 tablespoon butter or olive oil
  • ¾ cup Greek yogurt
  • ½ teaspoon kosher salt, plus more for baking
  • ¼ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground cumin
  • 1½ cups grated cheddar or pepper jack cheese
  • 1 (15-ounce) can black beans, rinsed and drained
  • ½ cup diced tomatoes with green chiles, well drained
  • ¼ minced red onion
  • ¼ cup thinly sliced green onions
  • ¼ cup chopped cilantro
  • Juice of half a lime
  • 16-20 6- or 8-inch flour tortillas
  • Olive oil or cooking spray, for baking


Heat oven to 425º. Lightly oil a baking sheet and set aside.

Melt the butter in a large skillet set over medium heat. Crack the eggs into a large mixing bowl. Whisk in the Greek yogurt, salt, pepper, garlic powder and cumin. Add the egg mixture to the hot pan. Using a rubber spatula, gently scrape the bottom of the pan and fold eggs over to scramble, leaving them slightly undercooked.

Remove from heat and gently mix in the cheese, black beans, tomatoes, red onion, green onions, cilantro and lime juice. Taste and adjust seasonings as desired.

Place the tortillas on a plate, cover with a damp paper or tea towel and microwave for 30 seconds. Working in batches, place about â…“ cup (a little less for 6-inch tortillas) of the egg mixture into the center of each tortilla. Roll up and place seam-side down, 1-2 inches apart, on the prepared baking sheet. Continue working, a few tortillas at a time, until all of the filling has been used. I could only find 8-inch whole wheat tortillas and ended up needing 18. The quantity you need will depend on the size of your tortillas.

When ready to bake, lightly spray the tops of the tortillas with cooking spray or brush with olive oil. Sprinkle with coarse salt. Bake for 15 minutes, or until the edges are golden brown and crisp.

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