Sunrise Street-Style Breakfast Tacos with Eggs, Black Beans & Lime
Zesty, market-morning breakfast tacos: soft eggs, spiced black beans, and bright lime in warm corn tortillas—street-food cheer in minutes.
Prep Time
10 min
Cook Time
12 min
Total Time
22 min
Servings
2
Why these for breakfast? The punch of fresh lime wakes the palate, while black beans add staying power and eggs bring velvety richness. It’s a quick, unfussy ritual—heat, scramble, squeeze—that feels like a tiny celebration.
Cultural bite: While “breakfast tacos” are a Tex-Mex banner, their soul traces to northern Mexican tortillas piled with morning staples—huevos, frijoles, salsa—simple food for early starts. Use 100% corn tortillas for gentle chew and naturally gluten-free ease.
Cook’s notes: Zest the lime before juicing for brighter citrus layers. A warm tortilla hugs fillings better; a brief kiss over a flame or on a dry pan makes them pliant and fragrant. Rinsed beans taste cleaner and pack more texture. Keep eggs soft set—creamy curds love a sharp squeeze of lime right at the end.
Ingredients
- 8 small corn tortillas (about 12 cm)
- 4 large eggs
- 240 g cooked black beans, drained and rinsed
- 1 lime (finely grated zest and 30 ml juice)
- 15 ml olive oil
- 50 g red onion, finely diced
- 1 small jalapeño (about 15 g), finely chopped (optional)
- 1 garlic clove (about 4 g), minced
- 3 g ground cumin (about 1 tsp)
- 1.5 g smoked paprika (about 1/2 tsp)
- Fine sea salt, to taste
- Black pepper, freshly ground, to taste
- 15 g fresh coriander (cilantro), roughly chopped
- Optional toppings: 1 small avocado (about 150 g), sliced; 40 g queso fresco or cheddar, crumbled/grated; 60 g thick yogurt or crema; 50 g quick-pickled onions; your favourite salsa
Nutrients
- irongood
From black beans
- fiberhigh
Black beans and corn tortillas
- folategood
From black beans
- proteinhigh
Eggs and black beans
- vitamin Csource
From lime and fresh herbs
Instructions
- 1
Warm the tortillas in a dry pan over medium heat for 30–45 seconds per side until pliant; stack in a clean towel to keep warm.
- 2
Heat 10 ml olive oil in a non-stick pan over medium heat. Add red onion and jalapeño; cook 2–3 minutes until softened. Stir in garlic, cumin, and smoked paprika for 30 seconds until fragrant.
- 3
Add black beans, a pinch of salt and pepper, and 15 ml lime juice. Cook 2–3 minutes, stirring, until hot and lightly glossy. Transfer to a bowl; wipe the pan.
- 4
Beat the eggs with a pinch of salt and the lime zest. Add remaining 5 ml olive oil to the pan over low–medium heat. Pour in eggs and gently stir, forming soft curds, 2–3 minutes, until just set and creamy.
- 5
Taste and brighten the eggs with another 5–10 ml lime juice and a grind of pepper.
- 6
Assemble: layer beans, then eggs, into warm tortillas. Top with coriander and any optional toppings (avocado, cheese, yogurt/crema, pickled onions, salsa). Serve immediately with extra lime wedges.
Chef's Tip
For ultra-soft eggs, cook on low heat and pull the pan off the hob just before they look done—the residual heat finishes them perfectly.
Fun Fact
Texas popularised the phrase “breakfast tacos” in the 1980s–90s, but tortillas piled with morning eggs and beans were a northern Mexican staple long before the name stuck.
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