Soft scrambled egg and black bean tacos
Soft scrambled eggs, warm black beans and salsa in a toasty tortilla, ready in about 25 minutes any time of day.
- 25 min total
- 20 min hands-on
- Anyone can make this
- Serves 2
- About $2.58 a serving
- 770 calories
- Vegetarian
- Gluten-free
Dolly says: I’d make this on a weeknight. It’s on the table in 25 minutes.
Ingredients
For 2 servings.
- 1 can black beans, drained and rinsed
- 6 corn tortillas
- 6 large eggs
- 1 tbsp butter
- ½ cup mexican blend cheese
- ½ cup salsa
- 1 avocado, sliced (optional)
- 2 tbsp cilantro (optional)
- 1 tsp hot sauce (optional)
From your pantry
- ½ tsp ground cumin
- 2 tbsp water
- ½ tsp salt, divided
Each serving has about 770 calories, 44 g protein, 77 g carbs and 32 g fat, and costs about $2.58 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No black beans? Pinto beans or kidney beans work.
- No corn tortillas? Flour tortillas work.
- No butter? Ghee works.
- No mexican blend cheese? Shredded cheddar or cheddar cheese or monterey jack cheese works.
- No salsa? Pico de gallo works.
- No avocados? Guacamole works.
- No cilantro? Fresh parsley works.
- No hot sauce? Sriracha works.
Steps
Tap an underlined word for a quick explanation.
and the beans, then warm them in a small with the cumin, water and of salt over low heat, stirring now and then, about 5 minutes.
Drain. Draining means pouring off liquid, like tipping pasta into a colander or spooning extra fat out of the pan. Pour hot grease into a can or jar, not the sink, where it hardens and clogs the pipes.
How you’ll know: Only a few drips are left, and the food isn’t sitting in a puddle.
Rinse. Rinsing means running cold water over rice or canned beans in a strainer while you swish them around. It washes off loose starch and can liquid, so rice cooks up fluffy and beans taste clean.
How you’ll know: The water running out goes from cloudy to mostly clear; it doesn’t have to be perfect.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
Pinch. A pinch is what you can hold between your thumb and two fingers, less than an eighth of a teaspoon. It’s a small, forgiving amount, so there’s no need to measure.
How you’ll know: It’s a light sprinkle you can barely see on the food, not a little pile.
Low heatTimer: 5 min
Warm the tortillas one at a time in a dry nonstick over medium heat, about 30 seconds a side, and stack them in a clean towel.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium heat
Dolly’s tip: Cold corn tortillas crack. Warm ones fold.Crack the eggs into a bowl, add ¼ teaspoon salt, and with a fork until evenly yellow with no streaks.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
to low and the butter in the same skillet.
Reduce the heat. It means turning the burner down, usually to medium-low or low, so food cooks gently instead of hard. Electric burners cool slowly, so lift the pan off for a moment if it’s bubbling hard.
How you’ll know: Within a minute the bubbling calms to a gentle simmer, or the sizzle turns quiet.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Low heat
Pour in the eggs and stir slowly with a spatula, scraping the bottom, until soft, creamy curds form and no liquid egg is left, 3 to 4 minutes.
Low heatTimer: 3 min 30 sec
Dolly’s tip: Low heat is the secret to soft eggs. If they’re setting too fast, lift the pan off the burner for a few seconds.Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Take the pan off the heat and sprinkle the cheese over the eggs so it .
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Fill each tortilla with beans and eggs, then top with salsa, avocado, cilantro and hot sauce.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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