Recipe description
June 15, 2026
Black Bean Egg Breakfast Tacos
Fiber-rich breakfast tacos that support gentle digestion and balance.
92%
General Gut Health Match
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Overall
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We found the following allergens in the recipe ingredients: egg, tree_nut
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from beans, vegetables, and tortillas.
- Colorful plant foods support dietary diversity.
- Protein from eggs and beans balances satiety and energy.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Bean, black
1
cup
Egg
4
piece
Taco shell
4
handful
Avocado
1
piece
Onion, green
0.5
piece
salt
1
teaspoon
pepper
0.5
teaspoon
Oil, olive
1
tablespoon
Instructions
1
In a skillet, heat olive oil over medium heat.
2
Add chopped onion and sauté until translucent.
3
Add black beans, salt, and pepper; stir and cook until heated through.
4
In a bowl, whisk the eggs and pour into the skillet, stirring gently until cooked.
5
Fill taco shells with the black bean and egg mixture.
6
Top with sliced avocado and enjoy.
Nutrition
420 kcal
Calories
22 g
Protein
48 g
Carbohydrates
11 g
Fiber
6 g
Sugar
16 g
Fat
4 g
Saturated fat
1.0 g
Salt
FAQ
What makes Black Bean Egg Breakfast Tacos gut-friendly?
They pair fiber-rich beans with eggs and veggies, providing both soluble and insoluble fiber to support digestion; aim for moderate portions and drink water with the meal.
How much fiber and protein does one serving provide?
The recipe centers on beans and eggs, offering a good amount of both. Exact amounts depend on serving size and toppings.
Are these tacos gluten-free?
They can be gluten-free if you use corn tortillas; check the tortilla ingredients to be sure.
Can I make this vegan or egg-free?
Yes. Replace eggs with plant-based protein like tofu scramble or chickpeas to maintain protein.
How can I customize with vegetables and herbs?
Add colorful veggies (bell peppers, spinach, tomatoes) and fresh herbs (cilantro, parsley) to boost color and flavor.
Can I batch-cook or store leftovers?
Yes. Store cooled filling in an airtight container in the fridge for 1–2 days and rewarm; warm tortillas separately.
What substitutions work if I’m missing an ingredient?
Use canned beans, swap peppers or greens, or try other beans; if omitting eggs, use tofu or tempeh.
How do I keep it easy on digestion?
Choose gentle ingredients, avoid very spicy toppings, drink water, and moderate fiber portions.
Is this suitable for kids?
Yes, if you tailor the spice level and cut veggies into small pieces; adjust toppings to taste.
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