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- 1 can (15 oz) black beans, rinsed and drained - 4 large eggs - 1 small onion, diced - 1 bell pepper (red or green), diced - 1 jalapeño, diced (adjust for spice preference) - 2 tablespoons olive oil - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and pepper, to taste - 4 small corn or flour tortillas - 1 avocado, sliced - Fresh cilantro, for garnish - Lime wedges, for serving

Savory Black Bean and Egg Breakfast Tacos

Start your day with a burst of flavor and nutrition with these savory black bean and egg breakfast tacos. This easy recipe combines hearty black beans and protein-packed eggs, all wrapped in warm tortillas. Sautéed vegetables add freshness, while avocado slices and cilantro provide a delicious twist. Perfect for brunch or a quick breakfast, these tacos are not only satisfying but also rich in essential nutrients to fuel your morning. Enjoy a tasty, balanced meal with endless customization options!
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Ingredients
  

1 cup canned black beans, rinsed and drained

4 large eggs

1/4 cup onion, diced (yellow or white for sweetness)

1/2 cup bell pepper, diced (choose red for sweetness or green for a more earthy flavor)

1 small jalapeño, finely chopped (omit if you prefer no heat)

2 tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and black pepper, to taste

4 small corn tortillas

1/2 avocado, thinly sliced

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Prepare the Vegetables: In a medium-sized skillet, heat the olive oil over medium heat. Once hot, add the diced onion and bell pepper. Sauté for approximately 3-4 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent.

    Add Seasoning and Black Beans: Incorporate the finely chopped jalapeño (if using), along with the ground cumin, smoked paprika, salt, and black pepper. Cook for an additional minute, allowing the spices to become fragrant. Add the rinsed black beans to the skillet and stir gently to combine. Heat through for about 2 minutes, ensuring the beans are warm but not breaking apart.

      Scramble the Eggs: In a separate bowl, whisk the eggs until they are well-blended and slightly frothy. Pour the eggs into the skillet with the black bean mixture. Gently fold the eggs into the mixture, cooking for about 2-3 minutes until they are just set but still creamy. Remove from heat.

        Warm the Tortillas: To enhance the flavor, warm the corn tortillas in a dry skillet over medium heat or over an open flame. Cook for about 30 seconds on each side until they are pliable and have a slight char—this adds a nice texture and flavor.

          Assemble the Tacos: Take each warmed tortilla and spoon the black bean and egg mixture onto the center. Top with slices of avocado and a generous sprinkle of freshly chopped cilantro for a burst of freshness.

            Serve: Arrange the tacos on a serving platter and accompany with lime wedges for squeezing over the top, adding a zesty kick.

              Prep Time, Total Time, Servings: 10 mins | 20 mins | 4 servings

                - Presentation Tips: For an appealing presentation, use a colorful plate and arrange the tacos in a fan shape. Garnish with a whole lime for contrast and a few extra cilantro leaves for a pop of color.