By Grocery List Plus Editorial Staff | Published on June 9, 2026
Serves 2
255 cal · 15 min
Easy Breakfast Tacos
Recipe GLPRf052e17f8f89dc
Quick and satisfying breakfast tacos made with scrambled eggs mixed with sautéed jalapeños and onions, served on corn tortillas with refried beans and melted cheddar cheese. A simple, vegetarian-friendly meal ready in 15 minutes.
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Ingredients
1 whole egg
1 egg white
Salt to taste
Black pepper to taste
1 tablespoon diced jalapeño pepper
1 tablespoon finely chopped onion
2 tablespoons chopped tomato
2 corn tortillas
2 tablespoons fat-free refried beans
2 tablespoons reduced-fat cheddar cheese
Cooking spray
Directions
In a small bowl, whisk together the whole egg and egg white until completely combined and smooth.
Season the egg mixture with salt and black pepper to your preference. Set aside.
Spray a large griddle or flat cooking surface with cooking spray and heat over medium-low heat.
Spread 1 tablespoon of refried beans evenly over the top of each corn tortilla, then place both tortillas on the heated griddle.
Sprinkle 1 tablespoon of cheddar cheese over each tortilla and allow to warm while you prepare the eggs.
In a small skillet sprayed with cooking spray, heat over medium heat. Add the diced jalapeño and chopped onion, cooking and stirring for 2–3 minutes until softened and fragrant.
Pour the prepared egg mixture into the skillet with the jalapeños and onions. Scramble gently, stirring occasionally, until the eggs are cooked through and set, about 3–4 minutes.
Stir the chopped tomato into the cooked scrambled eggs to combine.
Divide the egg mixture evenly between the two prepared tortillas, spooning half onto each one.
Fold each tortilla in half to enclose the filling. Transfer to a serving plate and serve immediately.
Comments
This recipe hits the sweet spot for a Charlotte weeknight breakfast. Every ingredient is a staple at Harris Teeter, Food Lion, Walmart, or ALDI—no special trips required. The stated 15 minutes is honest; scrambling eggs, dicing a jalapeño and onion, and warming tortillas and beans takes exactly that if you don't overthink it. The cost per serving lands around $1.50 to $2.00 driven by eggs and cheese, which is genuinely cheap for two servings. The only minor drawback is that breakfast tacos are best eaten hot off the skillet and don't really reheat, so this is a same-night commitment and not a leftover play.
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