Mexican · 20 min
Black Bean, Avocado & Cheddar Breakfast Tacos
- 20 min
- 2–6 servings
- 496 kcal / serving
A warm, textured breakfast taco featuring creamy avocado, hearty beans, and melty cheddar folded with scrambled eggs, all ready in about 20 minutes for a quick weeknight meal.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½avocado
- ½ (15 oz) canblack beans
- ⅛ (8 oz) blockcheddar cheese
- 4eggs
- 1 clovegarlic
- ½lime
- ½red bell pepper
- 1shallot
- 2small corn tortillas
- red onion
- avocados
- limes
- red bell peppers
From the pantry: black pepper, chili powder, cumin, ground, extra virgin olive oil, oregano, dried, salt
Cookware
can opener · chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · grater · measuring cups · measuring spoons · mixing bowls · nonstick skillet · spatula · stirring spoon · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- ½avocado
- 1 clovegarlic
- ½lime
- ½red bell pepper
- 1shallot
- red onion
- avocados
- limes
- red bell peppers
Dairy, eggs & chilled
- ⅛ (8 oz) blockcheddar cheese
- 4eggs
Bakery & bread
- 2small corn tortillas
Pantry & dry goods
- ½ (15 oz) canblack beans
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| avocado | ½ | 1 | 1 ½ |
| black beans | ½ (15 oz) can | 1 (15 oz) can | 1 ½ (15 oz) cans |
| cheddar cheese | ⅛ (8 oz) block | ¼ (8 oz) block | 0.375 (8 oz) block |
| eggs | 4 | 8 | 12 |
| garlic | 1 clove | 2 cloves | 3 cloves |
| lime | ½ | 1 | |
| red bell pepper | ½ | 1 | 1 ½ |
| shallot | 1 | ||
| small corn tortillas | 2 | 4 | 6 |
| red onion | ½ medium | 1 medium | |
| limes | 1 ½ |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Prep the produce: dice the shallot and red bell pepper, and drain the beans in a colander.
- Sauté the shallot and pepper in oil in a nonstick skillet over medium-high heat until they begin to soften, about 5 minutes.
- Add the garlic to the skillet and cook for 1 minute more until fragrant.
- Stir in the beans with a splash of water and the spices; simmer until slightly thickened, about 5 minutes.
- In a separate skillet, whisk the eggs with salt and pepper, then cook them in a little oil until just set.
- When the eggs are done, remove them from heat and set aside.
- Finish the beans by squeezing lime over them and stirring to blend the flavors.
- Halve the avocado, scoop out the flesh in cubes while still in the skin, then scoop into a bowl or onto a plate.
- To serve, warm the tortillas, then layer the eggs, beans, cheddar, and avocado down the center of each tortilla and fold to enclose.
Two tips
- Prep some components ahead: chop shallot and pepper, and drain the beans earlier in the day to speed up service.
- Leftovers idea: refrigerate any remaining beans and avocado separately; reheat beans and toss with a squeeze of lime before serving with fresh eggs if needed.
Nutrition per serving
- Calories
- 496 kcal
- Protein
- 23 g
- Carbs
- 39 g
- Fat
- 29 g
- Fiber
- 13 g
- Sodium
- 484 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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One of 1,676 recipes in MealPot.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.