Huevos a la Mexicana Tacos with Black Beans
- 20 mintotal time
- $1.27£1.63a serving
- 452438calories
- 22 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Soft scrambled eggs with onion and tomato on warm corn tortillas spread with cumin-spiced black beans.
Ingredients
Serves 4.
- 1 (15 oz) can black beans, drained and rinsed
- ½ yellow onion, finely chopped
- 2 tomatoes, diced
- 8 large eggs, beaten
- 12 corn tortillas
- ¼ bunch cilantro, leaves picked
- ½ tsp ground cumin
- 2 tbsp vegetable oil
- salt, to taste
Contains: egg. Check the label: wheat (gluten). Always read the labels if you cook for someone with an allergy.
Method
- Put the black beans in a small saucepan with the ground cumin, a pinch of salt and 3 tablespoons of water. Warm on low heat for 3–4 minutes, then mash roughly with a potato masher.
- Heat the vegetable oil in a large frying pan on medium heat and cook the yellow onion for 4 minutes until soft. Add the tomato and cook for 2 minutes more.
- Pour in the eggs with a pinch of salt and stir gently for 2–3 minutes, until softly scrambled and just set.
- Wrap the corn tortillas stack in a damp clean tea towel and microwave for 1 minute. Spread each with the beans, top with the eggs and finish with the cilantro leaves.
Leftovers: Best eaten straight away. Leftover beans keep in the fridge for 3 days.
Ingredients
Serves 4.
- 1 × 400 g tin black beans, drained and rinsed
- ½ onion, finely chopped
- 2 tomatoes, diced
- 8 eggs, beaten
- 12 corn tortillas
- ¼ bunch coriander, leaves picked
- ½ tsp ground cumin
- 2 tbsp vegetable oil
- salt, to taste
Contains: egg. Check the label: gluten. Always read the labels if you cook for someone with an allergy.
Method
- Put the black beans in a small saucepan with the ground cumin, a pinch of salt and 3 tablespoons of water. Warm on low heat for 3–4 minutes, then mash roughly with a potato masher.
- Heat the vegetable oil in a large frying pan on medium heat and cook the onion for 4 minutes until soft. Add the tomato and cook for 2 minutes more.
- Pour in the eggs with a pinch of salt and stir gently for 2–3 minutes, until softly scrambled and just set.
- Wrap the corn tortillas stack in a damp clean tea towel and microwave for 1 minute. Spread each with the beans, top with the eggs and finish with the coriander leaves.
Leftovers: Best eaten straight away. Leftover beans keep in the fridge for 3 days.
Nutrition per serving
| Calories | 452 |
|---|---|
| Protein | 22 g |
| Carbohydrate | 49 g |
| Fat | 19 g |
| Sodium | 311 mg |
| Calories | 438 |
|---|---|
| Protein | 22 g |
| Carbohydrate | 48 g |
| Fat | 19 g |
| Sodium | 321 mg |
Worked out from the ingredients, 323 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $1.27 a serving in the US (range $0.97–$1.68) and £1.63 in the UK (range £1.25–£2.15). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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