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Breakfast Soft Tacos Recipe

This makes a nice change from the same old breakfast routine that I find myself falling into.  I make up two different batches and kept the jalapeño pepper out of the one I give Oliver.


  • Breakfast Soft Taco Recipe8 eggs
  • 1/4 tsp (1 mL) pepper
  • 1 tbsp (15 mL) butter
  • 1/4 tsp (1 mL) salt
  • 1 tsp (5 mL) olive oil
  • 1/2 red onion, diced
  • 1 small sweet red pepper, diced
  • 1 jalapeño pepper, seeded and diced
  • 2 cloves garlic, minced
  • 1/4 tsp (1 mL) ground cumin
  • 1/4 tsp (1 mL) ground coriander
  • 1/4 tsp (1 mL) chili powder
  • 1 cup (250 mL) rinsed drained canned black beans
  • 8 small (7-inch/18 cm) whole wheat tortillas
  • 3/4 cup (175 mL) shredded Cheddar cheese
  • 2 green onions, finely chopped


    1. Whisk eggs with pepper. In skillet, melt butter over medium-low heat; cook eggs, stirring, just until softly set but still slightly runny, about 12 minutes. Sprinkle with pinch of the salt.
    2. Meanwhile, in separate skillet, heat oil over medium heat; cook red onion, stirring occasionally, until beginning to soften, about 4 minutes.
    3. Stir in red pepper, jalapeño pepper, garlic, cumin, coriander, chili powder and remaining salt; cook, stirring occasionally, until softened, about 4 minutes. Stir in beans; cook until heated through, about 2 minutes. Stir into eggs.
    4. Fill each tortilla with 1/2 cup egg mixture, heaping 1 tbsp Cheddar cheese and sprinkle of green onions.

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