Breakfast Tacos with Pico de Gallo

Serving Size: 4 people (or 8 tacos)

Total Time: 20-25 minutes


8 eggs

1 Tbps olive oil

1/2 red onion

2 medium sized tomatoes

1/2 cup chopped cilantro

2 limes

1 can black beans

1 Tbps GF taco seasoning

8 corn tortillas

Salt & Pepper to taste


  1. Heat a medium sized pan with olive oil on medium heat.
  2. Crack eggs into medium sized bowl. Add salt & pepper to taste. Mix thoroughly with fork until mixture becomes yellow.
  3. Pour egg mixture into the pan and cook for 1-2 minutes. Scramble eggs using a spatula and cook until eggs are fluffy and not watery.
  4. While eggs are cooking, dice onion & tomatoes and add into a small bowl. Add chopped cilantro and squeeze one lime into the mixture.
  5. Drain and wash black beans and add into a separate small bowl. Add taco seasoning and a little water and mix.
  6. Heat tortillas according to packaging (I love using the skillet!)
  7. Taco Assembly: Place tortilla on plate, add black beans, eggs, pico de Gallo (tomato mixture), and top with additional lime if desired.
  8. Enjoy!

*If vegan you can substitute the eggs for 1 can of garbanzo beans

*If you are looking for the best eggs on the market check out Vital Farms. Their chickens are pasture raised and you can tell the difference in color & taste!

Since we moved to South Texas, this had become a staple in our household! It’s a nice weekend breakfast that we can enjoy as a family. You can also add more salsa if you want more tomato flavors!


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