I really love to experiment in the mornings for breakfast. I had some leftover canned black beans and salsa one day, which led me to add them to my breakfast meal. This egg, black beans, and salsa recipe is really easy and quick. I really like the salsa and black beans with the egg as it adds a nice Mexican flavor. The pepper jack cheese adds just enough spice. You can certainly use a flour tortilla and make this recipe into a wrap too. I cook my egg over medium but have used a scrambled egg as well.

Egg, Black Beans and Salsa

This is a quick and easy Mexican style breakfast with egg, black beans and salsa. It’s super tasty and the pepper jack cheese is a great compliment to this dish.


  • 1 corn tortilla – 6″ (Great Value brand is used for this recipe)
  • 1 large egg
  • 2 tbsps of salsa – (Newman’s Own Salsa – Mild is used for this recipe)
  • ¼ cup black beans – (Goya low –sodium Black Beans is used for this recipe – make sure canned beans are rinsed thoroughly)
  • 2 tbsps of shredded Pepper Jack Cheese
  • cooking spray (Pam is used in this recipe)


  1. In a small frying pan spray Pam (or other cooking spray) just to coat.
  2. Place corn tortilla in pan on medium heat.
  3. Flip over and heat until small brown spots appear on both sides then transfer to a plate.
  4. Cook one large egg to desired doneness.
  5. Sprinkle shredded cheese on top and cover until melted.
  6. Warm black beans in a microwave safe dish (usually about 15-20 seconds on high power/temp)
  7. Place egg on top of tortilla, add black beans and salsa then serve.

Preparation time: 10 minute(s)

Cooking time: 7 minute(s)

Diet type: Vegetarian

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate

Number of servings (yield): 1

Culinary tradition: Mexican

Entire recipe makes: 1 serving
Serving size is about: 1 tortilla with egg mixture
Each serving = 7 Points

PER SERVING: 255 calories; 9.8 fat; 29 g carbohydrates; 16.5 g protein; 6 g fiber

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