5 from 1 vote
These meatless Bean and Cheese Breakfast Tacos are a great way to start off the day! They are delicious, hearty, and healthy!
Bean and Cheese Breakfast Tacos
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 


Servings: 6
Author: Malinda
Ingredients
  • 1 (28 oz) (850g) pinto beans, drained and rinsed
  • 1/2-3/4 cup (120-180ml) water
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • salt, pepper, and cayenne pepper to taste
  • 12 large eggs, lightly beaten
  • 2-3 tablespoons butter
  • 12 corn or flour tortillas (6 inch size)
  • Toppings of choice: shredded cheese, salsa, avocado, cilantro, hot sauce, pico de gallo, guacamole
Instructions
Refried beans:
  1. In a medium saucepan combine the beans, water, onion, garlic, cumin, chili powder, oregano, salt, pepper, and cayenne pepper.  Simmer over low heat for 5 minutes.  Mash with a potato masher or the back of a spoon.  These will not be super smooth beans.  Continue to cook over low heat for 5-10 minutes or until they reach a spreading consistency.  (Beans will also thicken slightly as they cool).

For the eggs:
  1. In a large skillet melt the butter over medium to medium-low heat.  When the butter just starts to bubble add eggs.  When eggs start to set around the edges gently fold with a heat-resistant rubber spatula.  Continue to do this pausing briefly to allow the eggs to set.  Eggs should be cooked through but still glossy and moist.  Immediately remove from heat.  (eggs will also continue to cook in the hot pan)

To Serve:
  1. Spread refried beans on a tortilla.  Top with eggs and desired toppings.  

Recipe Notes
  1. Make ahead tip: the refried beans may be made in advance and kept in the refrigerator for 2-3 days.  
  2. Serve this with fresh fruit on the side.