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Scrambled Egg and Bean Tacos

Serves: 2

These tacos are light but full of texture because of the bean, spinach, egg, cheese and sour cream layers. I served with side salad which made it a complete vegetarian meal.


1 tbsp olive oil

½ can white kidney beans

1 tsp minced garlic

½ tsp salt

2 cups baby spinach

1 tbsp lemon juice

1 tbsp olive oil

4 eggs

1 tsp salt

1 tbsp milk

4 Tortillas

Shredded cheddar cheese

Sour cream

Franks Hot sauce - optional


  1. Heat 1 tbsp olive oil in skillet and add beans, garlic and salt

  2. Sauté until garlic is golden brown, about three minutes

  3. Add spinach and stir until everything is well combined

  4. Add lemon juice, stir well and when spinach has wilted take off heat and set aside

  5. Beat eggs, salt and milk in bowl

  6. In another skillet heat oil on medium and add eggs

  7. Using a spatula stir eggs every few seconds until cooked

  8. Char tortillas under broiler or over gas stove flame, I used gas stove

  9. In the middle of tortilla spoon ¼ of bean and spinach mixture and pour on some hot sauce

  10. Top with a ¼ of egg mixture and sprinkle with cheese and top with sour cream

  11. Fold over each side and press lightly down so sour cream seals the edges

  12. Plate 2 tacos with a side salad for each person


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