Made with passion


Casa Mendosa™ Vegetarian Black Bean Breakfast Tacos

Casa Mendosa™ Vegetarian Black Bean Breakfast Tacos

Serves 4 / 30 mins


For the Tacos

  • 4 Casa Mendosa™ 7” White Tortillas 
  • 1 tbsp. unsalted butter
  • 4 eggs
  • 1 avocado, sliced
  • Salt and pepper to taste
  • 1 cup fresh cilantro, chopped


For the Black Beans

  • 1 tsp. olive oil
  • 1 clove garlic, minced
  • 2 cups whole black beans, drained
  • 1/4 tsp. ground cumin
  • 1 tsp. lime juice
  • Salt and pepper to taste
  • Optional: Add some heat with 1 tsp. minced fresh jalapeño


For the Lime Crema

  • 1/2 cup plain Greek Yogurt  
  • Salt and pepper to taste
  • 2 tbsp. lime juice



Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes

  1. In a small saucepan, heat 1 tsp. olive oil over medium heat.
  2. Add the minced garlic and sauté for about two minutes or until the garlic has softened.
  3. Add 2 cups of black beans, 1/4 tsp. ground cumin, 1 tsp. limejuice, salt, and pepper to saucepan and stir to combine. Reduce the heat to low and cook, stirring occasionally, for 10-15 minutes while you prep the rest of the taco ingredients.
  4. In a bowl, whisk together 1/2 cup plain Greek Yogurt, 2 tbsp. lime juice, salt, and pepper. Set aside.
  5. Heat a large cast-iron skillet over medium-high heat. Place the Casa Mendosa™ tortillas into the hot skillet one at a time and cook for approximately 5 seconds on each side, until they are warmed and slightly charred. Remove tortillas and set aside.  
  6. In the same skillet (allow the skillet to cool for a few minutes, so that the butter doesn’t burn), melt 1 tbsp. butter over medium heat. 
  7. Crack eggs into the skillet and cook to your desired level of doneness. 
  8. Top each Casa Mendosa™ tortilla with a large spoonful of black beans and a few slices of avocado.
  9. Top each taco with a cooked egg and garnish with a dash of salt and pepper, cilantro, and a generous drizzle of lime crema. 
  10. Serve immediately and enjoy!


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