Breakfast Tacos with Refried Black Beans

Breakfast Tacos with Refried Black Beans

Total Time: 00h 35m
Hands-on Time: 00h 15m
Makes: 4 servings

Breakfast tacos are a cinch with this Texan-developed recipe that’s easy to vegetarianize.

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  • 8 slices bacon (optional)
  • 8 eggs
  • 1/4 teaspoon sea salt or pink Himalayan salt
  • 1/8 teaspoon Simply Organic® Black Pepper
  • 1 dash Worcestershire sauce
  • 1 teaspoon olive oil
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 2 cans (15 ounces each) organic black beans, drained and rinsed
  • 1/4 teaspoon Simply Organic® Chipotle Powder
  • 1/4 teaspoon Simply Organic® Cumin
  • 1/4 teaspoon Simply Organic® Paprika
  • 1/4 teaspoon Simply Organic® All-Season Salt
  • 1 can (about 2 cups) low-sodium chicken broth
  • 8 tortillas
  • 1 cup fresh baby spinach, sautéed
  • 1 cup crumbled queso fresco or shredded Mexican-blend cheese
  • 1 cup salsa


To Make the Bacon and Eggs:
  1. If using bacon, preheat oven to 380 degrees and line a baking sheet with foil. On baking sheet, evenly spread bacon. Bake for about 15 minutes, then drain grease and pat bacon with a paper towel.
  2. In a bowl, combine eggs, salt, pepper and Worcestershire sauce. Stir until well blended.
  3. In a large skillet over medium-low heat, heat olive oil. Add egg mixture and scramble for about 3 minutes. Transfer to a plate and cover with foil.
To Make the Refried Black Beans:
  1. In a medium-sized saucepan over medium heat, heat olive oil. Add garlic and sauté for about 2 minutes.
  2. Add beans, chipotle powder, cumin, paprika and salt. Cook, stirring, for about 2 minutes.
  3. Add broth and let simmer for about 10 minutes. Transfer mixture to a blender and puree until smooth.
  4. Return mixture to saucepan and cook, stirring, for about 2 more minutes.
To Assemble:
  1. Warm tortillas individually, then divide bacon (if using), eggs, beans, spinach, cheese and salsa evenly among them. Alternatively, arrange all ingredients taco-bar style and let people make their own tacos!