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Simple Mexican Breakfast Dish

This easy-to-make Mexican breakfast features fluffy scrambled eggs with vibrant veggies, served in warm tortillas for a delightful morning meal.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pcs eggs
  • 1 cup diced tomatoes
  • 1/2 cup diced onions
  • 1/2 cup bell peppers (any color)
  • 1/2 cup black beans (canned or cooked)
  • 1/4 cup chopped cilantro
  • to taste Salt
  • to taste pepper
  • as needed Olive oil or butter for cooking
  • as needed Tortillas (for serving)

Method
 

Cooking
  1. Heat olive oil or butter in a skillet over medium heat.
  2. Add diced onions and bell peppers, sauté until soft.
  3. Stir in tomatoes and black beans, cooking for a few minutes until heated through.
  4. In a bowl, whisk the eggs with salt and pepper.
  5. Pour the eggs into the skillet, stirring gently until they are scrambled and cooked to your liking.
  6. Remove from heat and stir in chopped cilantro.
  7. Serve warm with tortillas.

Notes

For fluffier scrambled eggs, let them sit in the skillet for a moment before stirring. You can also add extra ingredients like avocado or salsa for a flavor boost. Store leftovers in an airtight container in the fridge for 3-4 days.