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Scrambled Egg Tacos with Cotija Cheese (Gluten-Free, Nut-Free, Vegetarian)

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 4


  • 6 large eggs
  • 1/4 cup milk
  • salt and black pepper
  • 1 tablespoon olive oil
  • 1 shallot finely chopped
  • 1 jalapeno pepper seeds and stem removed, finely chopped
  • 2 cloves of garlic minced
  • 1 teaspoon fresh oregano chopped
  • 1/2 teaspoon cumin
  • 1/2 teaspoon ground turmeric
  • 1 cup canned black beans drained and rinsed
  • 8 corn tortillas warmed slightly
  • 1 avocado pitted, peeled and chopped
  • 3/4 cup cotija cheese
  • green onions green part, sliced (for garnish)


  • In a medium bowl, whisk together the eggs and milk. Sprinkle with salt and pepper. Set aside.
  • In a large skillet, heat the oil over medium heat. Add the shallot and jalapeno and cook for 4-5 minutes, or until tender. Season with salt and black pepper and then add the garlic, oregano, cumin and turmeric. Stir and cook for another 2 minutes or until fragrant. Pour in the egg mixture and swirl so that the veggies are evenly distributed. Sprinkle the black beans on top. Cook the eggs by letting the eggs sit until bubbly and set around the edges, then scramble with a wooden spoon or spatula until cooked through.
  • Place a small amount of eggs into each warm corn tortilla. Top with diced avocado, cotija cheese and green onions.
  • Serve immediately. Enjoy!


Milk can be substituted for low-fat or dairy-free.