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Black Bean, Pepperoni and Egg Tacos

This is a great brunch dish. Substitute store-bought salsa if you’re short on time.

Serves 4
Ready in 35 mins
Prep time 15 mins
Cooking time 20 mins
604 calories per serving


> 4 medium tomatoes
> 1 green bell pepper
> 1 red onion
> 1/2 teaspoon crushed red pepper
> 2 tbsp chopped fresh cilantro
> 2 tbsp olive oil
> 2 tbsp orange juice
> 2 (14 oz) cans black beans
> 4 oz pepperoni
> 6 eggs
> 1/2 cup cheddar cheese
> 16 prepared 4 inch tortillas, warmed


Make the salsa: Cut the tomatoes into quarters, remove the seeds and dice the flesh. Halve the green pepper, remove the seeds and dice. Finely chop the onion. In a large bowl, mix the tomatoes, bell pepper, crushed red pepper, cilantro, 1 tbsp oil, 2 tbsp orange juice and half the chopped onion. Season with salt (in moderation) and pepper.
Heat 1 tbsp oil in a skillet and fry the remaining onion for 5 min., stirring frequently. Drain and rinse the beans, add to the onion and cook for a further 5 min. Transfer to a bowl, cover and keep warm. Wipe out skillet with a paper towel.
Roughly dice the pepperoni. Add to skillet over medium heat and cook 5 min. While pepperoni cooks, lightly beat the eggs and stir in the grated cheese and a pinch of ground pepper. Using a slotted spoon, transfer pepperoni to bean mixture but do not discard any fat remaining in the skillet. Lower heat and pour eggs into skillet. Stir gently with a wooden spoon and cook 5 min., or until eggs are set.
Top the warmed tortillas with the bean and pepperoni mixture, eggs and half the salsa. Serve, passing the remaining salsa.

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