Name: Easy Egg and Black Bean Tacos with Spicy Sriracha Mayo
Prep time: 5 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 4 large eggs; 1 (15 oz) can black beans, drained and rinsed; 1 small onion, finely diced; 2 cloves garlic, minced; 1 tbsp olive oil or butter; Salt and pepper, to taste; 2 tbsp chopped fresh cilantro (optional); 4–6 soft corn or flour tortillas; 1/2 cup mayonnaise; 1–2 tbsp sriracha sauce (adjust to taste); 1 tsp lime juice; 1 small garlic clove, minced or 1/4 tsp garlic powder; Pinch of salt; 1–2 tsp water or milk (optional, to thin); Optional toppings: diced tomatoes, sliced avocado, shredded lettuce or cabbage, sliced green onions, extra cilantro, crumbled queso fresco or shredded cheese; Lime wedges, for serving

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Why You’ll Love This Recipe

Juicy scrambled eggs and protein‑packed black beans make these tacos satisfying without being heavy.
The spicy sriracha mayo adds a creamy heat that elevates simple ingredients.
Perfect for breakfast, brunch, or a fast dinner.
Flexible and customizable: swap in your favorite toppings or adjust the spice.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Tacos

Eggs (large)
Black beans (canned, drained and rinsed)
Onion (small, finely diced)
Garlic (minced)
Olive oil or butter (for cooking)
Salt and pepper
Fresh cilantro (chopped, optional)
Corn or flour tortillas (soft)
Lime wedges (for serving)

For the Spicy Sriracha Mayo

Mayonnaise
Sriracha sauce
Lime juice
Garlic (minced or garlic powder)
Salt (a pinch)
Water or milk (optional, to thin)

Toppings / Garnishes (optional but recommended)

Diced tomatoes or pico de gallo
Sliced avocado
Shredded lettuce or cabbage
Sliced green onions
Extra cilantro
Crumbled queso fresco or shredded cheese

Directions

Make the sriracha mayo:
In a small bowl, whisk together mayonnaise, sriracha sauce, lime juice, minced garlic, and a pinch of salt. Add a bit of water or milk if you prefer a thinner consistency. Adjust the heat or lime to your taste. Set aside.
Prepare the black beans:
In a small skillet over medium heat, warm a bit of olive oil. Add the diced onion and sauté until softened, about 2–3 minutes. Add garlic and cook for another 30 seconds. Stir in the drained black beans and heat through, seasoning lightly with salt and pepper. Keep warm.
Scramble the eggs:
In a bowl, whisk the eggs with a pinch of salt and pepper. In a nonstick skillet over medium heat, melt a bit of butter (or oil). Pour in the eggs and gently stir, cooking until they’re just set but still moist (not overcooked). Remove from heat.
Warm the tortillas:
Warm the tortillas in a dry skillet, or wrap them in foil and warm in the oven, or microwave briefly wrapped in a damp towel so they become pliable.
Assemble the tacos:
On each warm tortilla, layer a spoonful of black beans, then scrambled eggs. Drizzle with sriracha mayo. Add your desired toppings: tomatoes, avocado, lettuce, green onions, cilantro, cheese, etc. Finish with a squeeze of lime.
Serve:
Serve immediately while warm, with extra sriracha mayo or lime wedges on the side.

Servings and timing

Makes about 4–6 tacos (depending on tortilla size and fillings)
Total time: ~20 minutes (5 minutes prep + 10 minutes cooking + assembly)

Storage/Reheating

Storage: Store leftover beans and sriracha mayo in separate airtight containers in the refrigerator (up to 2 days). Scrambled eggs are best eaten fresh, but if stored, they may become slightly rubbery.
Reheating: Warm the beans and eggs gently in a skillet over low heat, stirring to prevent overcooking. Warm tortillas separately. Stir the sriracha mayo before using if it’s separated.

Variations

Vegan version: Use a tofu scramble or chickpea scramble instead of eggs, and a vegan mayo for the sriracha sauce.
Add veggies: Add diced bell peppers, spinach, or sautéed mushrooms to the bean or egg layers.
Extra heat: Stir extra sriracha, hot sauce, or chopped jalapeño into the eggs or beans.
Cheese option: Add shredded cheese or crumbled queso fresco on top or melted over the beans before adding eggs.
Green sauce swap: Use a green hot sauce or salsa verde instead of sriracha mayo.
Grilled tortillas: Lightly char the tortillas on a grill or flame for smoky flavor.

FAQs

Can I prepare any parts ahead of time?

Yes. You can mix the sriracha mayo in advance and even warm the beans ahead. Scramble the eggs just before serving for best texture.

Can I use whole beans instead of mashed or partially mashed ones?

Yes. Leaving beans whole gives more texture; you can mash a few to help hold things together if desired.

Are these tacos gluten‑free?

They can be, if you use corn tortillas and ensure all other ingredients (e.g. sriracha, mayo) are gluten‑free.

How spicy will they be?

Spice level depends on how much sriracha you use. You can scale up or down. Also, toppings like avocado help mellow the heat.

Can I use egg whites only?

Yes, you can use egg whites or a blend of whole eggs and whites. They might be less rich, but still tasty.

How do I prevent tortillas from tearing?

Warm the tortillas before filling; avoid overfilling; and use flexible, soft tortillas.

What other sauces go well with this?

Salsa roja, chipotle crema, green salsa, or guacamole are all excellent alternatives or additions.

Can I double or triple the recipe?

Certainly. Just scale the ingredients and cook in batches so nothing is overcrowded in pans.

Will leftovers be good?

Leftover beans and sriracha mayo are good. Eggs are better fresh, but can be stored briefly. Reheat gently.

Conclusion

Easy Egg and Black Bean Tacos with Spicy Sriracha Mayo are a delicious, quick, and satisfying meal that works for breakfast, brunch, or a casual dinner. With protein, spice, and flexibility to adapt, they’re sure to become a go‑to favorite. Would you like a version with exact measurements or adjusted for more servings?

Easy Egg and Black Bean Tacos with Spicy Sriracha Mayo

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Quick and flavorful tacos featuring fluffy scrambled eggs, seasoned black beans, and a creamy, spicy sriracha mayo. Perfect for breakfast, brunch, or a fast weeknight meal.

Author: Laura
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4–6 tacos
Category: Breakfast
Method: Stovetop
Cuisine: Mexican
Diet: Vegetarian

Instructions

In a small bowl, whisk together mayo, sriracha, lime juice, garlic, and salt. Add a splash of water or milk if needed to thin. Adjust seasoning to taste and set aside.
In a skillet over medium heat, heat olive oil. Sauté onion until softened (2–3 minutes), then add garlic and cook 30 seconds. Stir in black beans and season with salt and pepper. Heat through and keep warm.
In a bowl, beat eggs with salt and pepper. In a nonstick skillet over medium heat, melt a bit of butter or oil. Pour in eggs and scramble gently until just set but still soft. Remove from heat.
Warm tortillas in a dry skillet, microwave, or wrapped in foil in the oven until soft and pliable.
To assemble: on each tortilla, layer black beans and scrambled eggs. Drizzle with sriracha mayo and add desired toppings like avocado, tomato, lettuce, green onion, or cheese. Finish with a squeeze of lime.
Serve immediately while warm. Offer extra sriracha mayo or lime wedges on the side.

Notes

Use tofu scramble and vegan mayo for a vegan version.
Scrambled eggs are best fresh; store beans and sauce separately if prepping ahead.
Adjust sriracha in mayo to control spice level.
Add sautéed veggies like bell peppers or spinach for extra nutrition.
Use corn tortillas for gluten-free version (check all labels).

Nutrition

Serving Size: 1 taco
Calories: 210
Sugar: 2g
Sodium: 360mg
Fat: 13g
Saturated Fat: 3g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 3g
Protein: 8g
Cholesterol: 135mg