10-Minute Breakfast Tacos

10-Minute Breakfast Tacos

Have breakfast on the table in a snap with these 10-Minute Breakfast Tacos featuring eggs, beans, salsa, feta cheese and taco sauce.
Course Breakfast
Cuisine American, Mexican
Keyword eggs, gluten free, meatless monday, tacos, vegetarian
Prep Time 3 minutes
Cook Time 7 minutes
Total Time 10 minutes
Servings 8 tacos
Author Sherri Hall


  • 4 eggs
  • 1 tablespoon olive oil
  • 1 (15 oz.) can pinto beans, drained and rinsed
  • 8 gluten-free soft corn tortillas
  • 6 tablespoons salsa
  • 1/4 cup feta cheese crumbles
  • Taco sauce for drizzle
  • Chopped fresh cilantro, for garnish (if desired)


  • Crack eggs into a bowl, beat with a fork and set aside.
  • Heat olive oil in a large non-stick skillet over medium heat.
  • Add beans to the skillet and cook for 2 minutes, stirring occasionally.
  • While the beans are cooking, begin warming the tortillas. Heat another large non-stick skillet on medium-high heat until hot. Cook tortillas two at a time for 30 seconds per side, stacking onto a plate as each one is done.
  • Add salsa to the beans and cook for 2 more minutes, stirring occasionally.
  • Make a well in the middle of the beans and add the eggs.
  • Incorporate the eggs into the bean and salsa mixture using a spatula, breaking up large curds as you go. Cook until eggs are set (approximately 3 more minutes).
  • To serve, place tortillas on a plate and top with egg, bean and salsa mixture. Then sprinkle feta cheese over top, followed by taco sauce.
  • Garnish with cilantro if desired.