Scrambled Egg Tacos



  • 2 tbs. olive oil
  • 1 (15-oz) can black beans, rinsed
  • 1/2 tsp. cumin seeds
  • 1 clove garlic, finely chopped
  • Kosher salt
  • Pepper
  • 4 cup baby spinach
  • 1 tbs. fresh lemon juice
  • 8 large eggs
  • 8 yellow corn tortillas
  • Avocado, crumbled queso fresco, and cilantro, for serving


  1. Heat 1 tablespoon oil in a large skillet on medium. Add beans, cumin, and garlic. Season with 1/8 teaspoon each salt and pepper and cook until garlic starts to turn golden brown, about 2 minutes. Add spinach, remove from heat, and toss together until leaves just barely wilt. Stir in lemon juice.
  2. In a large bowl, whisk together eggs, 1 tablespoon water, and 1/2 teaspoon each salt and pepper. Heat remaining tablespoon oil in a 10-inch nonstick skillet on medium. Add eggs and cook, stirring with a rubber spatula every few seconds to desired doneness, 2 to 3 minutes for medium-soft eggs.
  3. Lightly char tortillas under broiler or over a gas flame. Fill tortillas with beans, eggs, avocado, queso fresco, and cilantro, if desired.

Nutrition Information:

  • Calories- 460
  • Carbohydrates- 43g
  • Cholesterol- 785mg
  • Fat- 22.5g
  • Fiber- 10g
  • Protein- 23g
  • Saturated fat- 3.1g
  • Sodium- 210mg
  • Sugar- 2g