Breakfast Tacos

Servings: 2, 3 Tacos each


  • 6 Small Flour Tortillas
  • 1/2 cup canned Refried Black Beans
  • 6 Large Eggs
  • Dash of Black Pepper
  • 60 g Avocado, sliced (half an avocado)
  • 30 g Red Onion, sliced thin (1/4 small red onion)
  • 30 g Watermelon Radish, sliced into match sticks (1/4 cup)
  • 40 g Jalapeno, sliced (1 pepper)
  • 10 g Cotija Cheese, Mexican cheese
  • 3 tbsp Cilantro, chopped
  • 1 Lime


  1. Heat a small sauce pan with lid to low heat, add refried beans to the pot and cover with the lid. Cook for about 10 minutes stirring every 2 minutes to prevent burning.
  2. While the beans are cooking, heat a large saute pan to medium heat. Toast your flour tortillas in the pan, just enough to get some golden brown cooking marks. This will only take 1 minute per side and you should be able to fit 2-3 tortillas in the pan at a time, it is ok if they overlap a little.
  3. Once you have toasted the tortillas, place them in between a folded napkin, the napkin will help to keep them warm while you cook you eggs.
  4. Now its time to cook your eggs…but don’t forget about your beans, keep stirring them! Heat the same large saute pan to medium heat and spray with non-stick cooking spray. Crack as many eggs as you can fit in the pan without them running into each other and becoming one large egg. I can fit 3 in my pan.
  5. Cook you eggs on the first side from about 3 minutes, until the white is almost cooked and no longer runny. Season the yolks with a dash of black pepper. Then flip you eggs to the other side and cook for another minute. This will leave you with a yolk that is still a little runny, I love a runny egg in my tacos. But if you prefer a harder egg, cook for an additional minute or two until you have the doneness you prefer.
  6. Remove your first batch of eggs and set aside while you cook the remaining eggs following the same steps. You will want to re-spray your pan with cooking spray between each batch of eggs.
  7. Once your eggs are done you can begin assembling your tacos!
  8. Start with spreading 1-2 tbsp of refried black beans into each tortilla, then place 1 egg on top of beans in each taco. Top the egg with your sliced avocado, red onion, and watermelon radish. Garnish with a sprinkle of cotija cheese and cilantro, then a squeeze of lime juice.

Kcals: 588 / 30.5g P / 64.5g C / 22.9g F