Breakfast Taco with Avocado Spread and Scrambled Eggs

Egg tacos are a quick and easy family favorite for any meal of the day. Creamy avocado spread is quickly blended and smoothed over tortillas, then topped with fluffy scrambled eggs and black beans.


2  medium avocados, peeled and pitted
1/2 cup 2% plain Greek yogurt
2 tsp. lime juice (about 1/2 a small lime)
1/2 tsp. garlic powder
1/2 tsp. salt
8 large EGGS, whisked
4 (8″) flour tortillas, toasted – if desired
1 (15 oz.) can black beans, drained and rinsed
2 tsp. taco seasoning blend
Fresh chives, chopped (for garnish)


1.) Place avocado, yogurt, lime juice, garlic powder and salt in a blender. Blend until smooth, set aside or place avocado, yogurt, lime juice, garlic powder and salt in a bowl and mash to desired consistency.

2.) In a medium skillet over medium heat. Spray with nonstick cooking spray. Pour eggs into skillet. Once edges start to cook, use a spatula to pull edges to the center. Repeat movement until eggs are completely cooked, about 3-5 minutes.

3.) In a small bowl, toss together black beans and taco seasoning.

4.) Spread equal amounts of avocado spread on tortillas, then top with seasoned black beans and scrambled eggs. Sprinkle with chives.

5.) Serve.  Refrigerate leftovers up to 3 days.