Finding high protein breakfasts without meat can feel repetitive at times. Eggs beans and cheese work well together for that purpose. The ideas below use these ingredients in different combinations. They are designed to be quick to make on busy mornings. You will find straightforward options that can fit into your routine.
Helpful Tips Before You Start
These tips will help you get steady protein and good flavor from eggs, beans, and cheese in breakfast dishes.
Rinse Canned Beans
Canned beans save time but can be salty. Rinse them under cold water to lower sodium while keeping all the protein.
Grate Your Own Cheese
Pre shredded cheese often contains additives that affect melting. Grate blocks of cheddar or Monterey Jack for better texture in scrambles and burritos.
Batch Cook Eggs
Hard boil six to eight eggs on the weekend. They keep in the fridge for four days and add quick protein to bean hash or toast.
Add Cottage Cheese
Stir a scoop of cottage cheese into scrambled eggs or warm bean bowls. It boosts protein without changing the main flavors much.
Warm Beans Gently
Heat beans in a skillet with a splash of water instead of boiling. This keeps them firm and prevents them from turning mushy in breakfast recipes.
Cheesy Black Bean Breakfast Burritos
These burritos combine scrambled eggs with seasoned black beans and plenty of melted cheese for a filling start to the day. The beans add hearty texture while the cheese creates a creamy, savory bite that holds everything together. They work well for busy mornings or as a make-ahead option you can reheat quickly.
The flavor stays simple and comforting with cumin and chili powder adding mild warmth. Each burrito delivers solid protein from the eggs and beans, making it a practical choice when you want a meat-free breakfast that actually keeps you full.
Serves 4 people.
Ingredients
- 8 large eggs
- 1 (15-ounce) can black beans, drained and rinsed
- 1 1/2 cups shredded cheddar cheese
- 4 large flour tortillas
- 1 small onion, diced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3 minutes until it softens.
- Stir in the black beans, cumin, chili powder, salt, and black pepper. Cook for 2 minutes until the beans are warmed through.
- Crack the eggs into a mixing bowl and whisk them well. Pour the eggs into the skillet with the bean mixture.
- Scramble the eggs and beans together for 4 to 5 minutes until the eggs are just set but still creamy.
- Sprinkle 1 cup of the shredded cheddar cheese over the egg mixture and stir until the cheese melts.
- Warm the tortillas briefly in a dry skillet or microwave. Divide the egg and bean filling among the four tortillas.
- Top each portion with the remaining 1/2 cup cheese, then fold the sides of each tortilla inward and roll tightly to form burritos.
Extra Tips
Warm the tortillas just before filling so they stay pliable and do not crack when rolled. If making these ahead, wrap each cooled burrito tightly in foil and store in the fridge for up to three days. Reheat in a skillet over low heat or in the microwave to restore the melty cheese texture without drying out the eggs. Course: Breakfast Cuisine: Mexican Equipment: Large Skillet, Mixing Bowl
Mediterranean Chickpea and Feta Egg Frittata
This frittata combines eggs with chickpeas and feta for a filling breakfast that holds up well through the morning. It works for busy weekdays when you want something you can slice and reheat, or for weekend brunch when you need a dish that feeds a small group without much last-minute work.
The texture comes out firm on the edges with a soft center. The chickpeas add a slight bite while the feta brings a salty note that pairs with the oregano and spinach.
Serves 4 people.
Ingredients
- 8 large eggs
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup crumbled feta cheese, divided
- 2 tablespoons olive oil
- 1 small red onion, diced
- 2 cups fresh spinach
- 1 cup cherry tomatoes, halved
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375°F.
- Heat the olive oil in a 10-inch oven-safe skillet over medium heat. Add the diced red onion and cook for 3 minutes until it softens.
- Stir in the chickpeas and cook for 2 minutes. Add the spinach and cherry tomatoes. Cook until the spinach wilts, about 2 minutes.
- In a bowl, whisk the eggs with the oregano, salt, and pepper. Pour the mixture into the skillet. Sprinkle half the feta over the top.
- Cook on the stovetop for 3 minutes until the edges start to set. Transfer the skillet to the oven and bake for 12 to 15 minutes until the center is firm.
- Remove from the oven and let it rest for 5 minutes. Sprinkle the remaining feta on top before slicing.
Extra Tips
Cut leftovers into portions and store them in the fridge for up to three days. Reheat slices in a skillet over low heat to keep the texture from turning rubbery. If you want less salt, reduce the feta to three-quarters of a cup and skip adding extra salt to the eggs. Course: Breakfast Cuisine: Mediterranean Equipment: Oven-safe skillet, Mixing bowl, Whisk
Baked Eggs in Spiced White Beans with Parmesan
This recipe turns canned white beans into a warm, spiced base that holds four eggs and melts under Parmesan. The result is a filling breakfast with creamy beans, soft egg yolks, and a savory cheese topping that appeals to anyone who wants protein without meat.
It works well for weekend breakfasts or make-ahead meals since the bean mixture reheats nicely. The flavor leans earthy and slightly smoky from the cumin and paprika, while the texture stays hearty with just enough richness from the cheese.
Serves 4 people.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 (15-ounce) cans white beans, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup vegetable broth
- 4 large eggs
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 375°F. Heat the olive oil in a large oven-safe skillet over medium heat.
- Add the onion and cook for 4 to 5 minutes until it softens. Stir in the garlic and cook for 30 seconds more.
- Add the white beans, cumin, smoked paprika, red pepper flakes, salt, black pepper, and vegetable broth. Stir and let the mixture simmer for 3 to 4 minutes until it thickens slightly.
- Use the back of a spoon to make four wells in the bean mixture. Crack one egg into each well.
- Sprinkle the Parmesan cheese evenly over the beans and eggs. Transfer the skillet to the oven.
- Bake for 10 to 12 minutes until the egg whites are set but the yolks remain slightly runny.
- Remove from the oven and scatter the parsley on top before serving.
Extra Tips
Simmer the beans just long enough to thicken the broth so the eggs sit in a shallow layer rather than sinking. If you prefer firmer yolks, bake for an extra two minutes. Leftovers keep in the fridge for two days and reheat gently in a covered skillet with a splash of water to loosen the beans. Skip the parsley if you do not have it on hand. Course: Breakfast Cuisine: Mediterranean Equipment: Large oven-safe skillet, Knife, Cutting board
Huevos Rancheros with Pinto Beans and Cotija
This take on huevos rancheros builds a satisfying plate with warm corn tortillas, spiced pinto beans, and eggs cooked just until the yolks stay soft. Cotija cheese brings a salty edge that balances the mild heat from the salsa.
It fits well into weekend mornings when you need a hearty start without much fuss. The beans and eggs together keep the meal filling while the textures stay varied between crisp tortillas and creamy toppings.
Serves 4 people.
Ingredients
- 8 corn tortillas
- 2 tablespoons olive oil, divided
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cans (15 oz each) pinto beans, drained and rinsed
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 cup prepared salsa
- 8 large eggs
- 1/2 cup crumbled cotija cheese
- 2 tablespoons chopped fresh cilantro
- Lime wedges for serving
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion and cook until it softens, about 3 minutes. Stir in the garlic and cook 30 seconds more.
- Add the pinto beans, chili powder, and cumin to the skillet. Cook for 5 minutes, stirring occasionally, until the beans are warmed through. Pour in the salsa and simmer 2 minutes. Remove the bean mixture to a bowl and cover to keep warm.
- Wipe the skillet lightly and add the remaining tablespoon of olive oil. Warm the corn tortillas one at a time for about 30 seconds per side until they soften and show light brown spots. Stack them on a plate and cover with a clean towel.
- In the same skillet, fry the eggs in batches until the whites set but the yolks remain runny. Season with a pinch of salt if desired.
- To serve, place two tortillas on each plate. Spoon the pinto bean mixture over the tortillas, top with two eggs per plate, and sprinkle with cotija cheese and cilantro. Add lime wedges on the side.
Extra Tips
Warm the tortillas in the same skillet used for the beans so they pick up a little extra flavor. If the salsa is very thick, thin it with a splash of water while it simmers with the beans. Leftovers reheat best when the eggs are cooked fresh and the bean mixture is warmed gently on the stove. Course: Breakfast Cuisine: Mexican Equipment: Large Skillet, Medium Bowl
Italian Cannellini Bean and Ricotta Egg Skillet
This skillet brings together creamy ricotta, tender cannellini beans, and eggs in one pan for a filling breakfast. It works well for weekend mornings when you want something warm and satisfying without much fuss. The beans add hearty texture while the ricotta melts slightly into the eggs for a mild, comforting flavor.
The dish highlights simple Italian-inspired ingredients that keep the focus on protein from eggs, beans, and cheese. Fresh basil at the end brightens each bite without overpowering the skillet.
Serves 4 people.
Ingredients
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 2 cups baby spinach
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 large eggs
- 1 cup ricotta cheese
- 1/4 cup fresh basil, torn
- 2 tablespoons grated Parmesan cheese
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
- Add the cannellini beans, baby spinach, salt, and black pepper to the skillet. Stir and cook for 3 to 4 minutes until the spinach wilts and the beans warm through.
- Use a spoon to create 8 small wells in the bean mixture. Crack one egg into each well.
- Cover the skillet and cook for 5 to 7 minutes until the egg whites set but the yolks remain slightly soft.
- Remove the skillet from the heat. Dollop the ricotta cheese evenly across the top. Sprinkle with the torn basil and grated Parmesan cheese before serving.
Extra Tips
Let the skillet rest for 2 minutes after cooking so the ricotta softens gently from the residual heat. If you prefer firmer yolks, extend the covered cooking time by 2 minutes. Leftovers reheat well in a covered skillet over low heat with a splash of water to loosen the beans. Course: Breakfast Cuisine: Italian Equipment: Large Skillet, Knife, Cutting Board
Spicy Chickpea Breakfast Quesadillas with Pepper Jack
This recipe folds spiced chickpeas and scrambled eggs into tortillas with plenty of Pepper Jack cheese. The result is a hearty breakfast that feels satisfying without much fuss.
It works well on weekday mornings or relaxed weekends when you want something warm and filling. The chickpeas add a slight crunch while the cheese melts into the eggs for a creamy bite with steady heat.
Serves 4 people.
Ingredients
- 8 large flour tortillas
- 2 cans chickpeas (15 oz each), drained and rinsed
- 8 large eggs
- 2 cups shredded Pepper Jack cheese
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until the onion softens.
- Stir in the chickpeas, cumin, chili powder, salt, cayenne pepper, and black pepper. Cook for 3 minutes to warm the chickpeas and bloom the spices.
- Crack the eggs into a bowl and whisk them well. Pour the eggs into the skillet and scramble them with the chickpea mixture until the eggs are just set.
- Remove the skillet from the heat. Lay out four tortillas and sprinkle half the cheese evenly across them.
- Divide the chickpea and egg filling among the four tortillas, then top with the remaining cheese. Place the second tortilla on each stack.
- Wipe the skillet lightly if needed and return it to medium heat. Cook each quesadilla for 2 to 3 minutes per side until the tortillas are golden and the cheese melts.
- Cut each quesadilla into wedges and serve right away.
Extra Tips
Cook the filling ahead and store it in the fridge for up to two days so you can assemble quesadillas quickly in the morning. If you want less spice, reduce the cayenne to a pinch. Reheat leftovers in a dry skillet over low heat to restore crispness instead of using a microwave. Course: Breakfast Cuisine: Mexican Equipment: Large Skillet, Mixing Bowl
Egg and Refried Bean Breakfast Enchiladas
These enchiladas combine scrambled eggs with refried beans for a filling breakfast that keeps you satisfied through the morning. The dish works well for weekend meals or when you want to prepare something ahead for busy weekdays. You get soft tortillas wrapped around creamy beans and fluffy eggs, all topped with melted cheese and a light sauce.
Serves 4 people.
Ingredients
- 8 small flour tortillas
- 1 (16-ounce) can refried beans
- 8 large eggs
- 2 cups shredded cheddar cheese
- 1 cup red enchilada sauce
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh cilantro
Instructions
- Preheat the oven to 375 degrees and lightly grease a 9×13 baking dish.
- Crack the eggs into a mixing bowl and whisk until smooth. Scramble the eggs in a large skillet over medium heat until just set, then remove from heat.
- Warm the refried beans in a small saucepan or microwave until spreadable.
- Spread a thin layer of refried beans down the center of each tortilla. Add a portion of scrambled eggs and a sprinkle of shredded cheddar cheese, then roll the tortilla tightly and place it seam-side down in the baking dish.
- Repeat with the remaining tortillas until the dish is full. Pour the enchilada sauce evenly over the top and sprinkle with the remaining cheese.
- Bake for 15 to 20 minutes until the cheese is melted and bubbly. Remove from the oven and sprinkle with chopped green onions and cilantro before serving.
Extra Tips
Warm the tortillas briefly in the microwave or on a dry skillet before filling so they roll without cracking. Leftovers reheat well in a 350-degree oven for 10 minutes, which keeps the texture better than microwaving. If you want a milder flavor, swap the red enchilada sauce for mild salsa. Course: Breakfast Cuisine: Mexican Equipment: Large Skillet, Baking Dish, Mixing Bowl
Halloumi and Gigante Bean Poached Egg Hash
This hash combines crispy halloumi with meaty gigante beans for a filling breakfast that keeps you satisfied until lunch. It works well on busy mornings when you want something warm and hearty without much fuss. The textures play nicely together, with golden cheese edges, soft beans, and runny yolks from the poached eggs.
Serves 4 people.
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cans (15 oz each) gigante beans, drained and rinsed
- 250g halloumi cheese, cut into 1-inch cubes
- 8 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 4 minutes until it starts to soften.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Add the gigante beans and halloumi cubes to the skillet. Cook for 8 to 10 minutes, stirring occasionally, until the halloumi turns golden on the edges and the beans warm through.
- Season the hash with salt and black pepper, then remove the skillet from the heat and cover to keep warm.
- Bring a medium saucepan of water to a gentle simmer. Crack each egg into a small cup and slide it into the water one at a time. Poach for 3 to 4 minutes until the whites set but the yolks remain soft.
- Divide the hash among four plates. Lift the poached eggs from the water with a slotted spoon and place two on each portion. Sprinkle with the chopped parsley before serving.
Extra Tips
Use a nonstick skillet to help the halloumi brown evenly without sticking. If the beans start to dry out during cooking, add a splash of water to the pan. Leftovers reheat well in a skillet over low heat, though it is best to poach fresh eggs when serving again. Course: Breakfast Cuisine: Mediterranean Equipment: Large skillet, Medium saucepan, Slotted spoon
Cheddar Black Bean Egg Muffins
These egg muffins pack eggs, black beans, and cheddar into a convenient handheld breakfast. They deliver solid protein in each serving while keeping the prep simple and the portions easy to grab on busy mornings.
The result is a savory muffin with a tender egg base, creamy pockets of melted cheese, and the slight bite of black beans throughout. They reheat well and travel without much fuss.
Serves 4 people.
Ingredients
- 8 large eggs
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup shredded cheddar cheese, divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon ground cumin
- Cooking spray
Instructions
- Preheat the oven to 350 degrees F and coat a 12-cup muffin tin with cooking spray.
- Crack the eggs into a mixing bowl. Add the salt, black pepper, and cumin, then whisk until the eggs are fully blended.
- Stir the black beans and 3/4 cup of the cheddar cheese into the egg mixture until evenly distributed.
- Divide the mixture evenly among the 12 muffin cups, filling each about three-quarters full.
- Sprinkle the remaining 1/4 cup cheddar cheese over the tops of the muffins.
- Bake for 20 to 22 minutes, until the eggs are set and no longer jiggle in the center.
- Remove the tin from the oven and let the muffins cool for 5 minutes before removing them from the cups.
Extra Tips
Let the muffins cool completely before storing them in an airtight container in the fridge for up to four days. Reheat two or three at a time in the microwave for 30 to 45 seconds to bring back a soft texture. If you want a little extra kick, add a pinch more cumin to the egg mixture before baking. Course: Breakfast Cuisine: American Equipment: Muffin tin, Mixing bowl, Whisk, Oven
Shakshuka-Style Eggs with Chickpeas and Feta
This recipe turns classic shakshuka into a hearty breakfast by adding chickpeas for extra protein and staying power. The eggs cook gently in a spiced tomato sauce while the feta melts slightly on top, creating a balance of creamy, tangy, and savory flavors. It works well for weekend mornings or when you want a filling vegetarian meal that feels comforting without much effort.
Serves 4 people.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (28 oz) diced tomatoes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 large eggs
- 4 ounces feta cheese, crumbled
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until it softens, about 5 minutes.
- Stir in the minced garlic, cumin, smoked paprika, and red pepper flakes. Cook for 1 minute until the spices smell fragrant.
- Add the chickpeas, diced tomatoes, salt, and black pepper. Stir well and let the mixture simmer for 8 to 10 minutes so the sauce thickens slightly.
- Use a spoon to make 8 small wells in the sauce. Crack one egg into each well.
- Sprinkle the crumbled feta evenly over the top. Cover the skillet and cook on low heat for 8 to 10 minutes until the egg whites are set but the yolks remain soft.
- Remove from heat and scatter the chopped parsley over the dish before serving.
Extra Tips
Simmer the sauce a little longer if you prefer a thicker base that holds the eggs in place. The feta adds saltiness, so taste the sauce before adding extra salt. Leftovers reheat gently on the stovetop with a splash of water to loosen the sauce, though the eggs are best eaten fresh. Course: Breakfast Cuisine: Mediterranean Equipment: Large Skillet
Mozzarella White Bean Breakfast Casserole
This casserole combines creamy white beans with eggs and plenty of mozzarella for a filling breakfast that holds up well through the week. It works especially well for meal prep because you can bake it once and portion it out for several mornings. The texture stays soft in the center with a lightly browned cheese top, and the flavor stays savory without being heavy.
It suits busy weekdays when you want something ready in the fridge or a weekend brunch when you need to feed a small group without much hands-on time.
Serves 4 people.
Ingredients
- 2 (15 oz) cans white beans, drained and rinsed
- 6 large eggs
- 2 cups shredded mozzarella cheese, divided
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup milk
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 375°F and lightly grease an 8×8 inch baking dish.
- Heat the olive oil in a skillet over medium heat. Add the diced onion and cook until it softens, about 4 minutes.
- Stir in the minced garlic and cook for 1 minute more, then remove the skillet from the heat.
- In a large bowl, whisk together the eggs, milk, oregano, salt, and black pepper until smooth.
- Add the drained white beans, the onion and garlic mixture, and 1 cup of the shredded mozzarella to the bowl. Stir gently to combine.
- Pour the mixture into the prepared baking dish and spread it evenly. Sprinkle the remaining 1 cup of mozzarella over the top.
- Bake for 30 to 35 minutes until the center is set and the cheese on top turns golden.
- Let the casserole rest for 5 minutes before slicing and serving.
Extra Tips
Use a fork to gently mash a few of the white beans before mixing if you want a slightly creamier texture without adding extra ingredients. Leftovers reheat best in a 350°F oven for 10 minutes to keep the cheese from turning rubbery. Skip the oregano and add a pinch of red pepper flakes if you prefer a bit more heat. Course: Breakfast Cuisine: Italian Equipment: Baking dish, Skillet, Mixing bowl, Whisk
Greek-Style Egg Scramble with Butter Beans and Goat Cheese
This scramble combines fluffy eggs with creamy goat cheese and tender butter beans for a filling breakfast that feels fresh and satisfying. Greek flavors come through with spinach, tomatoes, olives, and oregano, giving the dish a bright, savory taste and a mix of soft and slightly crisp textures.
It suits busy mornings when you want something quick to prepare yet hearty enough to last until lunch. The beans and eggs deliver solid protein while the vegetables keep everything balanced and light.
Serves 4 people.
Ingredients
- 8 large eggs
- 1 (15-ounce) can butter beans, drained and rinsed
- 4 ounces goat cheese, crumbled
- 2 cups fresh spinach leaves
- 1 pint cherry tomatoes, halved
- 1/4 cup sliced kalamata olives
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for 30 seconds until it becomes fragrant.
- Add the spinach and cherry tomatoes to the skillet. Cook for 2 to 3 minutes, stirring occasionally, until the spinach wilts.
- Stir in the butter beans and oregano. Cook for 2 minutes more to warm the beans through.
- In a mixing bowl, whisk the eggs with salt and pepper until well combined. Pour the eggs into the skillet.
- Scramble the eggs gently with a spatula, stirring as they cook, until they reach a soft, just-set texture.
- Remove the skillet from the heat. Sprinkle the goat cheese and olives over the top before serving.
Extra Tips
Crumble the goat cheese after the eggs finish cooking so it softens slightly without melting completely. Leftovers keep in the fridge for two days and reheat best in a skillet over low heat with a splash of water to restore moisture. Use baby spinach for quicker wilting if you prefer a more delicate texture. Course: Breakfast Cuisine: Mediterranean Equipment: Large Skillet, Mixing Bowl, Whisk
Breakfast Tacos with Scrambled Eggs, Black Beans, and Queso Fresco
These tacos combine fluffy scrambled eggs with hearty black beans and salty queso fresco for a quick morning meal that keeps you full. They work well on busy weekdays or relaxed weekend mornings when you want something warm and satisfying without much fuss. The texture stays soft from the eggs and beans, while the crumbled cheese adds a fresh contrast.
Serves 4 people.
Ingredients
- 8 large eggs
- 1 (15-ounce) can black beans, drained and rinsed
- 8 small corn tortillas
- 4 ounces queso fresco, crumbled
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh cilantro
- Lime wedges, for serving
Instructions
- In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the black beans and cumin, then stir for 2 minutes until the beans are warmed through.
- In a mixing bowl, whisk the eggs with salt and black pepper until well combined.
- Push the beans to one side of the skillet and add the remaining tablespoon of olive oil. Pour in the eggs and cook, stirring gently, until they form soft curds.
- Mix the eggs and beans together in the skillet and remove from heat.
- Warm the corn tortillas in a dry pan or microwave until soft and pliable.
- Divide the egg and bean mixture among the tortillas. Top each with crumbled queso fresco, chopped cilantro, and a squeeze of lime.
Extra Tips
Warm the tortillas right before serving so they stay flexible and do not crack when folded. Crumble the queso fresco just before adding it so it stays light and does not melt into the eggs. Leftovers reheat well in a skillet over low heat with a splash of water to loosen the eggs. Course: Breakfast Cuisine: Mexican Equipment: Large Skillet, Mixing Bowl, Spatula
