Ingredients
- 8 small corn or flour tortillas (street-size)
- 1 tablespoon extra-virgin olive oil
- 1 (15-ounce) can reduced-sodium black beans, rinsed and drained
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon kosher salt, plus a few pinches
- 1/8 teaspoon cayenne pepper
- 1/4 cup water
- 1 tablespoon unsalted butter, divided
- 8 large eggs
- Optional Toppings (choose at least 2):
- Shredded cheese
- Salsa
- Diced avocado
- Chopped cilantro
Instructions
- Warm the tortillas: Preheat oven to 350°F. Wrap tortillas in foil (4 per stack), place on baking sheet, and warm for 8–10 minutes. Alternatively, microwave 3–4 tortillas at a time covered with a damp towel for 30 seconds.
- Prepare the beans: In a saucepan, heat olive oil over medium heat. Add beans, garlic powder, onion powder, salt, and cayenne. Mash lightly with a spoon or potato masher. Add water and simmer, stirring constantly, until thick and creamy. Stir in 1/2 tablespoon butter. Cover to keep warm.
- Cook the eggs: In a bowl, whisk eggs until well combined. Heat a nonstick skillet over medium heat and add remaining 1/2 tablespoon butter. Once melted, reduce heat to low and add eggs. Gently move eggs around with a spatula until softly scrambled and cooked through (3–5 minutes). Season with a pinch of salt.
- Assemble tacos: Spread a layer of beans on each tortilla, add scrambled eggs, then top with your chosen toppings (cheese, salsa, avocado, cilantro). Serve immediately.
Notes
- Make ahead: Refried black beans can be made up to 1 day in advance and stored in the fridge.
- Storage: Store beans and eggs separately in airtight containers for up to 3 days. Assembled tacos can be stored for up to 2 days.
- Reheat: Warm leftovers in a skillet or microwave.
- Freeze: Wrap assembled tacos in plastic wrap and freeze in an airtight container for up to 3 months. Thaw overnight before reheating.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 taco
- Calories: 148
- Sugar: 0.4g
- Sodium: 193mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0.1g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 167mg
