Looking to spice up your mornings with something satisfying, energizing, and easy to make? These Hearty Mexican Breakfast Tacos are exactly what you need.
With 22g of protein, 41g of carbs, and just 11g of fats, they strike the perfect balance between flavor and nutrition. Whether you’re fueling up after a workout or just want a breakfast that keeps you full until lunch, these tacos deliver.
Why You’ll Love This Recipe
- High in protein – Perfect to support muscle recovery and keep you full for hours
- Flavor-packed – A mix of warm spices, savory fillings, and fresh toppings
- Quick & easy – Ready in under 20 minutes with simple ingredients
- Customizable – Make it vegetarian, dairy-free, or spicy to your taste
What’s Inside?
These tacos are loaded with hearty ingredients like scrambled eggs, black beans, sautéed peppers, and a sprinkle of cheese, all wrapped in a warm corn tortilla. A touch of salsa and avocado takes them to the next level.
You can also prep the fillings ahead of time, making it a great grab-and-go option for busy mornings.
A Nourishing Way to Start Your Day
Balanced breakfasts don’t have to be boring. With a vibrant mix of fiber-rich carbs, healthy fats, and quality protein, these tacos help stabilize your energy and curb mid-morning cravings.
Try It Out
Head over to the recipe card below and make a batch tomorrow morning. Don’t forget to tag us @pinchofbites if you try it — we love seeing your creations!
Hearty Mexican Breakfast Tacos
Ingredients
- 3 ripe tomatoes, finely diced
- 2 roasted red peppers (from a jar), drained, finely diced
- 4 green onions, finely sliced
- 1 lime, juiced
- 14 oz. (400g) canned black beans
- 8 small flour or corn tortillas
- 1 tbsp butter
- 8 large free-range eggs
- Cilantro, chopped, to garnish
Instructions
- Place the tomatoes, roasted red peppers and green onions in a large bowl, squeeze over the juice from ½ a lime and drizzle over 1 tablespoon of extra virgin olive oil. Season with salt and pepper, then taste, adding more seasoning or lime juice if needed. Set aside.
- Place 2 teaspoons of olive oil in a small pot over low-medium heat. Add the black beans, season with salt, and gently heat through, stirring occasionally.
- Heat a dry skillet over medium heat. Toast each tortilla individually on both sides until slightly charred and warmed through. Once toasted, cover the tortillas with a clean tea towel or wrap them in foil, to keep warm.
- In a separate frying pan, heat 4 teaspoons of olive oil with the butter over medium heat. Fry the eggs until the whites are set but the yolks remain soft and runny (cook longer for firmer yolks).
- Place two tortillas on each plate. Top with a spoonful of warmed black beans, a generous portion of salsa, and top with fried eggs. Garnish with chopped cilantro if desired.
