Breakfast Tacos

Soft corn tortillas hold cumin-lime black beans, gently scrambled eggs, and crisp fresh toppings for a quick, compact breakfast or brunch taco.

20 min

4 servings, two small tacos each

Ingredients

8 small corn tortillas (6-inch)

8 large eggs

1 tbsp unsalted butter

1 tbsp olive oil

1 can (15 oz) black beans, drained and rinsed

1 tsp ground cumin

1/2 tsp kosher salt, divided

1 medium lime

1/2 cup pico de gallo

1/2 cup crumbled cotija cheese

1 medium ripe avocado

Large skillet · Mixing bowl · Whisk · Clean kitchen towel · Small serving bowls · Spoon

Protect soft eggs

Take the skillet off the heat while the curds are still glossy; their residual warmth will finish them gently.

Keep the toppings fresh

Add pico de gallo and avocado just before eating, with salsa passed separately for each person's preferred heat.

01. Drain and rinse beans, halve the lime, dice avocado, arrange the fresh toppings, and whisk eggs until even.

02. Warm beans in olive oil with cumin and half the salt; finish with lime juice and cover loosely to hold warmth.

03. Toast tortillas in a dry skillet until flexible, stacking them under a towel as they finish.

04. Lower the heat, melt butter, and stir in eggs with remaining salt until soft curds are glossy; remove from heat before they dry.

05. Use mild salsa, or replace it with medium or hot salsa for a warmer finish; set out one branch only.

06. Divide beans and eggs among the tortillas, add pico, cotija, and avocado, and keep a clear edge for holding.

07. Arrange two tacos per serving and pass the selected salsa at the table while the tortillas are warm.