Tex Mex Breakfast
Start your day with a flavorful twist by diving into this vibrant Tex-Mex Breakfast that combines hearty black beans, creamy scrambled eggs, and zesty spices. Perfectly seasoned with chili powder and cumin, this recipe is a delightful fusion of bold Tex-Mex flavors wrapped snugly in warm flour tortillas. Each bite is a symphony of textures and tastes, featuring melty cheddar cheese, juicy diced tomatoes, buttery avocado slices, and a sprinkle of fresh cilantro. Ready in just 25 minutes, this easy breakfast idea is customizable with salsa or hot sauce for an extra kick. Whether folded taco-style or rolled into a burrito, this dish is a crowd-pleaser that will keep you energized all morning. Ideal for busy mornings or weekend brunches, this Tex-Mex classic is a must-try!
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Recipe Information
Ingredients
- 4 pieces large eggs
- 2 tablespoons milk
- 0.5 teaspoons salt
- 0.5 cups black beans (cooked or canned, drained and rinsed)
- 0.5 cups shredded cheddar cheese
- 1 pieces small tomato (diced)
- 1 pieces ripe avocado (sliced)
- 4 pieces small flour tortillas
- 1 tablespoons butter
- 0.5 teaspoons chili powder
- 0.5 teaspoons ground cumin
- 2 tablespoons fresh cilantro (chopped)
- 0.25 cups salsa (optional, for serving)
- 2 teaspoons hot sauce (optional)
Instructions
In a medium bowl, whisk together the eggs, milk, and salt until light and frothy. Set aside.
Heat a large non-stick skillet over medium heat and melt the butter.
Pour the egg mixture into the skillet and cook, gently stirring with a spatula, until the eggs begin to set but are still creamy. Remove from the heat before they fully solidify, as they will continue cooking off the heat. Set aside.
In a small pot, heat the black beans over medium-low heat. Stir in the chili powder and ground cumin to add flavor. Cook for 3–4 minutes until warmed through, then remove from heat.
Warm the flour tortillas in a dry skillet or microwave for a few seconds until soft and pliable.
Assemble your Tex-Mex breakfast by layering the scrambled eggs, black beans, shredded cheddar cheese, diced tomato, sliced avocado, and chopped cilantro onto each tortilla.
Optional: Top with salsa or a drizzle of hot sauce for an extra kick.
Roll up the tortillas burrito-style or fold them taco-style, depending on your preference.
Serve immediately while warm, and enjoy your Tex-Mex Breakfast!
Nutrition Facts
Calories |
1455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.7 g | 116% | |
| Saturated Fat | 33.2 g | 166% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 840 mg | 280% | |
| Sodium | 3575 mg | 155% | |
| Total Carbohydrate | 113.0 g | 41% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 8.1 g | ||
| Protein | 60.2 g | 120% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 763 mg | 59% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 1987 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
