Best 3 Bean And Egg Taco Recipes

**Kickstart Your Day with a Burst of Flavor: Bean and Egg Tacos - A Culinary Symphony of Taste and Nutrition**

Indulge in a culinary delight that harmonizes the goodness of beans and eggs, wrapped in a warm tortilla embrace. Bean and egg tacos are a symphony of flavors and textures, offering a delightful balance of protein, fiber, and essential nutrients. With three enticing variations to choose from - classic refried bean and egg tacos, black bean and scrambled egg tacos with avocado salsa, and vegetarian refried bean and egg tacos - this article caters to diverse dietary preferences and taste buds. Get ready to embark on a culinary journey that will leave you satisfied and energized throughout the day.

Check out the recipes below so you can choose the best recipe for yourself!

MEXICAN-STYLE BEANS AND EGGS

Mexican-Style Beans and Eggs image

Provided by Food Network

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 17

Ingredients

1 cup whole peeled tomatoes
1/2 cup chicken stock
1/4 small yellow onion
2 small cloves garlic, peeled
1 chipotle chile in adobo
4 teaspoons ground cumin
2 tablespoons vegetable or olive oil
Two 14-ounce cans of pinto or black beans, with liquid
4 large eggs
Salt, to taste
Lime juice, to taste
Lime wedges
Cotija, crumbled
Avocado, peeled and sliced
Cilantro leaves, roughly chopped
Jalapeno, finely chopped
White onion, finely chopped

Steps:

In a blender, finely puree the tomatoes, stock, onion, garlic, chile and cumin until smooth.
Heat the oil in a large nonstick pan set over medium-high heat. Once hot, pour contents of the blender into the pan and season lightly with salt. Simmer until the sauce reduces by half, about 3 minutes. Stir the beans and their liquid into sauce. Cook until the sauce simmers and thickens slightly, about 2 minutes.
Crack the eggs into pan, leaving enough space between each egg so they do not touch the sides of the pan or each other. Reduce the heat to medium-low, so the sauce barely simmers, and cover pan. Continue to gently cook until the whites are set but the yolks remain runny, about 4 more minutes. Serve with the garnishes of your choosing.

Nutrition Facts : Calories 332 calorie, Fat 14 grams, SaturatedFat 3 grams, Cholesterol 186 milligrams, Sodium 687 milligrams, Carbohydrate 35 grams, Fiber 11 grams, Protein 17 grams, Sugar 2 grams

TACOS WITH GREEN BEANS, CHILES AND TOMATILLO SALSA

Tacos With Green Beans, Chiles and Tomatillo Salsa image

This filling works in tacos or on its own as a delicious summer salad. This is another summer taco filling that can also stand alone as a delicious salad.

Provided by Martha Rose Shulman

Categories dinner, easy, lunch, main course

Time 30m

Yield 10 tacos

Number Of Ingredients 13

Ingredients

1 pound green beans or a combination of green and yellow beans, trimmed
1 to 2 serrano or jalapeño chiles (to taste), minced
1/4 cup finely chopped red or white onion, soaked in cold water to cover for 5 minutes, then drained and rinsed (optional)
1/2 pound ripe red or yellow tomatoes (or a mix), diced
1/4 cup chopped cilantro
Salt and freshly ground pepper
3 ounces queso fresco or feta, crumbled
2 hard-boiled eggs, chopped
3 tablespoons freshly squeezed lime juice
1/4 cup extra virgin olive oil
1/4 cup fresh tomatillo salsa
10 corn tortillas
Shredded cabbage for the tacos (optional)

Steps:

Steam the green beans or blanch in salted boiling water for 4 minutes. Transfer to a bowl of cold water, then drain and dry on paper towels or a clean kitchen towel. Cut into 3/4-inch lengths. Toss with the chiles, onion, tomatoes, cilantro, salt, pepper, cheese, and chopped hard-boiled eggs.
Whisk together the lime juice, olive oil and salsa. Taste and adjust salt and pepper. Toss with the beans.
Heat the tortillas: wrap in a kitchen towel and place in a steamer basket over 1 inch of boiling water. Bring to a boil, cover the pot and steam 1 minute. Turn off the heat and allow to sit for 10 to 15 minutes without uncovering. Top with a spoonful of the bean salad, garnish with a handful of shredded cabbage if desired, fold the tortilla over and serve.

Nutrition Facts : @context http, Calories 160, UnsaturatedFat 6 grams, Carbohydrate 16 grams, Fat 9 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 298 milligrams, Sugar 1 gram, TransFat 0 grams

BEEF, EGG AND BLACK BEAN TACO SALAD

Beef, Egg and Black Bean Taco Salad image

Make and share this Beef, Egg and Black Bean Taco Salad recipe from Food.com.

Provided by NRG Tribe

Categories Breakfast

Time 17m

Yield 1-2 serving(s)

Number Of Ingredients 6

Ingredients

1 lb grass fed ground beef or 1 lb buffalo
1 (1 1/8 ounce) packet taco seasoning (Simply Organic)
1 (15 ounce) can organic black beans
2 eggs
1/4 cup raw cheddar cheese, grated
1/2 cup guacamole

Steps:

Cook meat, add taco seasoning.
Drain beans and stir into meat.
The taco meat will last for several small meals.
Scramble eggs in butter then add 1/2-1 cup of taco meat.
Top with cheddar cheese and guacamole.

Nutrition Facts : Calories 1641.5, Fat 89, SaturatedFat 36.1, Cholesterol 761.1, Sodium 617.9, Carbohydrate 74, Fiber 26.7, Sugar 0.9, Protein 131.2

Tips:

To make the perfect scrambled eggs, whisk them vigorously in a bowl before cooking. This will help them cook evenly and prevent them from becoming rubbery.
Use fresh, high-quality ingredients whenever possible. This will make a big difference in the flavor of your tacos.
Don't be afraid to experiment with different fillings and toppings. There are endless possibilities, so get creative and have fun!
If you're short on time, you can use canned or frozen refried beans instead of making your own. Just be sure to rinse and drain them well before using.
To make your tacos even more flavorful, try adding a dollop of sour cream, guacamole, or salsa.

Conclusion:

Bean and egg tacos are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They're easy to make and can be customized to your liking. So next time you're looking for a quick and easy meal, give bean and egg tacos a try.