Scrambled eggs flecked with veggies and black beans, stuffed into a crunchy taco shell and topped with creamy avocado. Grab and go deliciousness that's ready in 10 minutes!
Yield: 8tacos (2 tacos each serves 4)
Ingredients
2teaspoonsolive oil
1/2cupchopped onionabout 1/2 small onion
1/2cupchopped green bell pepperabout 1/2 medium pepper
4large eggs
1/2cupcooked black beansdrained and rinsed
1/8teaspoonkosher salt + more to taste
1/8teaspoonfreshly ground black pepper + more to taste
1large ripe avocadopitted, peeled, and sliced
8Old El Paso crunchy taco shells
Optional additions:
Shredded cheddar or pepper jack
Hot saucesalsa, or pico de gallo
Cooked crumbled sausage or bacon
Instructions
Set a medium saute pan over medium haet. When hot, add the olive oil. Add the onion and green pepper and saute until soft, 4-5 minutes. Crack the eggs into a medium bowl and whisk until well-beaten. Pour over the veggies and cook, stirring frequently, until scrambled, 1-2 minutes. Stir in the black beans. Taste and add additional salt and pepper if desired.
Divide the mixture between the 8 shells. Add any additional toppings if you like, then top with avocado slices. Serve.
Notes
Dairy option:
Add your favorite cheese either along with the beans or sprinkled on top after you stuff your shells. Cheddar and pepper jack are excellent.