Avocado and Black Bean Breakfast Tacos

Avocado and Black Bean Breafast Tacos topped with coriander and lime wedges
  • 4 servings
  • 13 minutes to prepare
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  • 400g tin black beans, drained & rinsed
  • 1tbsp chipotle sauce
  • Drizzle olive oil
  • 4 eggs, fried
  • 100g cherry tomatoes, halved
  • 4 tortilla wraps
  • 1 avocado, sliced
  • 20g coriander
  • 4 lime wedges
  • Drizzle chipotle sauce


These avocado and black bean tacos are perfect for a hearty summer breakfast, brunch or lunch, and this recipe can easily be adapted to cook over the campfire.


  1. Place the black beans and chipotle sauce into a saucepan, warm over a medium heat.
  2. Heat a drizzle of olive oil in a frying pan over a medium heat, fry the eggs and set to one side.
  3. Heat a griddle pan over a high heat. Place the cherry tomatoes cut side down on the griddle for 2 minutes, remove and set to one side.
  4. Griddle the tortilla wraps in batches on one side only.
  5. To serve, place a tortilla wrap griddle side up on a serving plate. Top with the avocado slices and crush lightly using a fork. Top with the chipotle black beans, a fried egg and a spoonful of cherry tomatoes.
  6. Garnish with fresh coriander, lime wedges and an extra drizzle of chipotle sauce

Chefs Tip

These make a great breakfast on the go. Roll the filled tortilla wraps and wrap in tin foil. If chipotle sauce is too spicy for children, swap for BBQ sauce.