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97% would make again

Scrambled Egg Breakfast Tacos

Tasty Team
June 10, 2019

Ingredients

for 2 tacos

  • 2 large eggs
  • 1 teaspoon olive oil
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon black pepper
  • 2 small corn tortillas
  • 2 tablespoons canned black bean, drained and rinsed
  • ¼ cup pico de gallo (45 g)
  • 2 tablespoons fresh cilantro, chopped

Nutrition Info

  • Calories 178
  • Fat 8g
  • Carbs 15g
  • Fiber 2g
  • Sugar 1g
  • Protein 10g

Estimated values based on one serving size.

Preparation

  1. Crack the eggs into a small bowl and whisk to combine.
  2. Heat the olive oil in a medium nonstick pan over medium heat until shimmering and add the beaten eggs, salt, and pepper. Using a rubber spatula, stir the eggs often until firm, roughly 3 minutes.
  3. Divide the eggs between the tortillas.
  4. Top each taco with pico de gallo, black beans, and cilantro.
  5. Enjoy!

Ingredients

for 2 tacos

  • 2 large eggs
  • 1 teaspoon olive oil
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon black pepper
  • 2 small corn tortillas
  • 2 tablespoons canned black bean, drained and rinsed
  • ¼ cup pico de gallo (45 g)
  • 2 tablespoons fresh cilantro, chopped

Nutrition Info

  • Calories 178
  • Fat 8g
  • Carbs 15g
  • Fiber 2g
  • Sugar 1g
  • Protein 10g

Estimated values based on one serving size.

Preparation

  1. Crack the eggs into a small bowl and whisk to combine.
  2. Heat the olive oil in a medium nonstick pan over medium heat until shimmering and add the beaten eggs, salt, and pepper. Using a rubber spatula, stir the eggs often until firm, roughly 3 minutes.
  3. Divide the eggs between the tortillas.
  4. Top each taco with pico de gallo, black beans, and cilantro.
  5. Enjoy!

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