Quick, Healthy and Light Breakfast Tacos: Egg, Black Beans, Sweet Peppers and Spinach, all Wrapped in Corn Tortillas with Melted Cheddar and Smashed Avocado


What’s better than breakfast tacos? Probably very few things. These are one of my favorite breakfast items to order when I am out to eat for brunch, but (personally) I like making them at home even better because I can use my favorite ingredients! These tacos are heavy on the vegetables, but light in consistency. I love how all the flavors and textures meld together – the sweetness of the peppers, the savory flavors of the egg and black beans, the freshness of the tomatoes, the creaminess of the avocado (I could go on and on…). These are super easy to make, delicious, healthy AND I already wish I had another plate to eat. I hope these become a new breakfast or brunch go-to in your household!

Serves 1 Person (Can Easily be Multiplied)

Recipe by © Alysha Melnyk 2018

Kitchen Tools:

Small/Medium Sauté Pan

Measuring Cups



Oven (Broil Setting)

Baking Sheet


*Disclaimer – I am including certain brand names of things I use (just because they are personal favorites of mine), but feel free to use whatever brand you like, is the cheapest, is on sale, what you have on hand, etc.*

1 Teaspoon Olive Oil

1/4 Cup Black Beans (Drained and Rinsed, Reserving a Bit of Liquid for Cooking if Desired)

3 Small Sweet Peppers

1/4 Teaspoon Chili Powder

1/3 Cup Spinach

1 Egg (*If You’re Really Hungry, Add 2 Eggs)

Maria and Ricardo’s Soft Corn Tortillas (or another tortilla of choice)

1/3 Cup Shredded Cheese (I used Cheddar)

1/4 Cup Mini Tomatoes, Sliced in Half

1/2 Avocado, Smashed

*Optional Avocado Seasoning: Dash of Pink Himalayan Salt and Dash of Chili Flakes

*Optional for Serving: Wedge of Lime, Tortilla Chips, Chives, Hot Sauce and Sour Cream (I substitute plain Greek Yogurt)

Featured Artists/Products:

Square Platter by Jeremy Ogusky, Creater of Ogusky Ceramics (based in Jamaica Plan, MA)


  1. Coat sauté pan with olive oil, and place on medium heat.
  2. Add in black beans (I always add in a little bit of the liquid from the can as well, because I feel it helps everything cook nicely), sliced sweet peppers, and chili powder. Cook on medium high until peppers soften (about 3-5 minutes).
  3. While this is cooking, top tortillas with cheese and place on baking sheet to prep them for the oven. Take avocado half, peel and smash in a bowl. Add salt and red chili flakes to season. Slice mini tomatoes in half.
  4. Next, add in spinach to sauté pan, and cook until wilted (normally under 1 minute).
  5. Next, crack in an egg(s) and use spatula to mix/incorporate everything until the egg cooks (normally takes 1 to 2 minutes).
  6. While this is cooking, broil tortillas on high until cheese is melted (keep an eye on this – ovens vary but mine normally takes under 1 minute).
  7. Top tortilla shells with smashed avocado, vegetable/egg mixture and sliced tomatoes. Sprinkle with chives and pair with wedge of lime, tortilla chips, hot sauce, and sour cream (or plain yogurt) if desired.
  8. Enjoy! 🙂



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