Black Bean Avocado Breakfast Tacos Recipes

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BLACK BEAN & AVOCADO BREAKFAST TACOS



Black Bean & Avocado Breakfast Tacos image

Scrambled eggs flecked with veggies and black beans, stuffed into a crunchy taco shell and topped with creamy avocado. Grab and go deliciousness that's ready in 10 minutes!

Provided by Kare for Kitchen Treaty

Time 10m

Number Of Ingredients 12

2 teaspoons olive oil
1/2 cup chopped onion (about 1/2 small onion)
1/2 cup chopped green bell pepper (about 1/2 medium pepper)
4 large eggs
1/2 cup cooked black beans (drained and rinsed)
1/8 teaspoon kosher salt + more to taste
1/8 teaspoon freshly ground black pepper + more to taste
1 large ripe avocado (pitted, peeled, and sliced)
8 Old El Paso crunchy taco shells
Shredded cheddar or pepper jack
Hot sauce (salsa, or pico de gallo)
Cooked crumbled sausage or bacon

Steps:

  • Set a medium saute pan over medium haet. When hot, add the olive oil. Add the onion and green pepper and saute until soft, 4-5 minutes. Crack the eggs into a medium bowl and whisk until well-beaten. Pour over the veggies and cook, stirring frequently, until scrambled, 1-2 minutes. Stir in the black beans. Taste and add additional salt and pepper if desired.
  • Divide the mixture between the 8 shells. Add any additional toppings if you like, then top with avocado slices. Serve.

BLACK BEAN AND AVOCADO TACOS



Black Bean and Avocado Tacos image

I love the flavor combination of black beans and avocado! Using reduced fat sour cream and cheese, a serving of 2 tacos is 11 points (WW).

Provided by Halcyon Eve

Categories     Black Beans

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

2 (15 ounce) cans black beans
12 corn tortillas
2 ripe avocados, peeled, pitted, and sliced into thin wedges
3/4 cup nonfat sour cream
3/4 cup salsa
1 bunch cilantro leaf, rinsed and patted dry (optional)
shredded lettuce
shredded cheese
chopped onion
hot sauce

Steps:

  • Drain beans, reserving 1/2 cup of liquid. Rinse beans and drain again.
  • Combine beans and reserved liquid in a small saucepan and heat over medium heat until simmering. Simmer 4-5 minutes or until heated through. Cover and set aside to keep warm.
  • Meanwhile, heat a nonstick griddle over medium heat. Warm each tortilla on the griddle for about 1 minute each side, or until hot but still soft. Place on plate in oven to keep warm. Continue until all the tortillas are heated. Cover plate of tortillas with foil.
  • To serve, spoon some beans down center of hot tortilla. Place a few slices of avocado along the beans. Add any other garnishes as desired, such as cheese or lettuce. Top with a tbsp each of sour cream and salsa and a few leaves of cilantro, if desired. Fold up and eat while still hot.

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