Breakfast for Dinner Tacos

I love a good breakfast for dinner situation, but the truth is, these tacos can be eaten any time of day. They’re economical, filling, and downright delicious. Eggs provide a great source of protein, as do black beans, which are rich in fiber. These tacos are simple but satisfying, and you only need five ingredients to make them!

Using a sheet pan makes this recipe extra easy since you can cook several tacos at once. If you prefer, you can also cook them individually in a frying pan on the stovetop. Serve them with your favorite store-bought salsa, and you’ve got a quick, tasty meal.

Ingredients you will need for these Breakfast for Dinner Tacos

These tacos come together with just five ingredients:

• 5 eggs, whisked
• 1 cup black beans, drained and rinsed
• 1 cup shredded cheddar cheese
• Olive oil
• 8 small corn or flour tortillas

Optional: Store-bought salsa for serving.

How to make these Breakfast for Dinner Tacos

1. Preheat the Oven: Preheat your oven to 425°F (220°C).
2. Scramble the Eggs: Heat a nonstick pan over medium heat and add about 1 tablespoon of olive oil. Once the oil is warm, pour in the whisked eggs. Allow the eggs to set briefly, then gently stir and scramble them until they’re almost cooked through. Stir in the black beans and season with pepper. Once the eggs reach your desired doneness, remove the pan from heat.
3. Prepare the Sheet Pan: Add about 1 tablespoon of olive oil to a sheet pan and use a pastry brush to coat the entire surface.
4. Assemble the Tacos: Lay the tortillas flat on a work surface. Scatter some shredded cheddar cheese on each tortilla, followed by the egg and bean mixture on one side. Fold the empty half of the tortilla over the filled side and press down gently. Transfer the tacos to the prepared sheet pan.
5. Bake the Tacos: Brush the top of each taco with a little more olive oil. Bake on the middle rack for 12 minutes, flipping the tacos halfway through. The cheese should be melted, and the tortillas should be golden brown and crispy.
6. Serve: Serve immediately with store-bought salsa or any additional toppings you like.

Tips and tricks to make the best Breakfast for Dinner Tacos

• Customize with toppings: Feel free to add your favorite taco toppings, such as avocado, cilantro, or hot sauce.
• Make them on the stovetop: If you prefer, you can cook these tacos one or two at a time in a frying pan, flipping them until crispy.

Meal prep: These tacos are perfect for meal prep—store leftovers in the fridge and reheat them in the oven or air fryer.

Breakfast for Dinner Tacos

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4.5 from 2 reviews

• Author: Andrea Buckett

Ingredients

5 eggs, whisked 1 cup black beans 1 cup shredded cheddar cheese Olive oil Pepper Store bought salsa 8 small corn or flour tortillas

Instructions

Preheat the oven to 425°F

1. Heat a nonstick pan over medium heat. Add about a tablespoon of olive  oil. Once the oil is warm add the eggs.  Let the eggs sit for a few seconds and then draw a wooden spoon or spatula over the bottom of the pan to pick up the cooked bits of egg.  Continue in this way until the eggs are almost cooked. Stir the black beans in. Season with pepper. Once the eggs are cooked to your desired doneness, remove the pan from the heat.

2. Add about 1 tablespoon of olive oil to a sheet pan. Use a pastry brush to coat the entire pan in olive oil.  

3. Lay the tortillas on a work surface.  Scatter each with some of the shredded cheddar cheese.  Add some of the egg and bean mixture to one side of the tortilla.  Fold the tortillas half with no egg filling on it over the side with egg.  Press it down firmly. Transfer to the sheet pan. Continue in this way until all the tacos are on the sheet pan. 

4. Brush the top of each tortilla with a little extra olive oil

5. Bake on the middle rack of the oven for 12 minutes. Flipping the tacos half way through. The cheese should be melted and the tortillas brown and crispy.

6. Serve immediately with salsa.