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Black Bean and Egg Breakfast Tortillas
Creamy scrambled eggs and rich, spiced black beans create a deeply satisfying morning meal. You'll layer these savory staples over warm corn tortillas and tender rice for a breakfast that'll keep you full well past noon. The homemade bean mixture simmers with cumin, garlic, and fresh tomatoes, building layers of flavor while the rice cooks. Finish your plate with bright pops of fresh salsa, grated cheddar, and a squeeze of lime to balance the richness.
Equipment
- Stovetop
- Saucepan
- Skillet
Ingredients
- 200g/7oz raw rice (any type)
- ½ red onion, diced
- 4 garlic cloves, sliced
- 1 tbsp olive oil
- ½ small bunch of coriander, stalks finely diced, leaves saved for garnish
- 1 tomato, chopped
- 2 tbsp ground cumin
- 2 x 400g/14oz cans black beans, drained and rinsed
- salt and freshly ground black pepper
- 4 large corn tortillas (1 per person) a knob of butter
- 8 eggs, whisked together with a fork and a little salt
- 200g/7oz mature Cheddar cheese, grated
- Pico de Gallo or store-bought salsa, to taste
- 1 lime, cut into quarters
- Tabasco sauce or similar hot sauce, to taste
- 4 dollops of soured cream or Greek-style yogurt (optional)
Instructions
- 1Cook the rice according to your preferred method and keep it warm in the covered pan.
- 2Heat the olive oil in a second pot over medium heat, then saute the diced red onion and sliced garlic with a pinch of salt for about five minutes until translucent. The salt draws out moisture, helping the onions soften faster.
- 3Stir in the finely diced coriander stalks and chopped tomato, cooking for one minute before adding the ground cumin and a splash of water to cook for another five minutes.
- 4Pour the drained black beans into the pot and add enough water to just cover them.
- 5Bring the liquid to a boil, then lower the heat to medium and simmer for twenty minutes, stirring occasionally until the sauce thickens and reduces.
- 6Mash a portion of the beans directly in the pot using a fork, season with salt and black pepper, and simmer a bit longer if the mixture appears too thin. Mashing some of the beans naturally thickens the sauce without needing extra starch.
- 7Heat a large, dry non-stick frying pan over high heat and warm each corn tortilla for thirty seconds per side.
- 8Move the warmed tortillas to a plate and cover them with a clean kitchen towel so they don't lose their heat while you finish the rest.
- 9Melt a knob of butter in the same frying pan over low heat and pour in the whisked eggs.
- 10Stir the eggs gently with a spatula over low heat until they form large, soft curds that remain slightly runny.
- 11Remove the pan from the heat immediately, allowing the residual warmth to finish cooking the eggs.
- 12Lay one warm tortilla flat on each plate, layering it with the cooked rice, spiced black beans, and soft scrambled eggs. Top with grated cheddar cheese, salsa, fresh coriander leaves, a squeeze of lime, and hot sauce, serving a spoonful of soured cream or yogurt alongside.
Notes
- Make ahead: You can simmer the black beans up to 3 days in advance. Reheat them gently on the stove, adding a splash of water if they've thickened too much in the fridge.
- Swap: If you don't have corn tortillas, flour tortillas work just as well for building these breakfast plates.
- Storage: Keep leftover rice and beans in separate airtight containers in the fridge for up to 4 days. Scramble fresh eggs when you're ready to eat.
Recipe Details
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