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This one-pan breakfast only needs six ingredients, and it comes together quickly and easily. It is also low in sodium to help support heart health.

2 Servings
Preparation time
10 minutes
Cooking time
10 minutes
Total time
20 minutes
4 corn tortillas
1 C black beans, drained and rinsed (low sodium preferred)
1 tsp vegetable oil
4 eggs
1 C cherry or grape tomatoes, halved
1/2 avocado (pitted and sliced)
1/4 C fresh cilantro (chopped)

1. In a warm pan, heat tortillas in a non-stick pan over medium heat until soft and pliable. Set aside.
2. In the same pan, heat black beans and divide between the 4 tortillas. Wipe out the skillet with a paper towel and turn the heat to medium.
3. Add oil to the same pan, add eggs, and scramble until the desired doneness. Season with salt, pepper, and desired spices. Divide the eggs between the 4 tortillas (on top of the beans).
4. Top breakfast tacos with tomatoes, avocado, and cilantro.


Per serving: Calories: 486 Kcal: Carbohydrates: 53.9g Sugars: 3.3g Protein: 24.9g Saturated Fat: 4.7g Sodium: 372mg


This recipe was adapted from