Try these easy breakfast tacos, then check out our fish tacos, chicken tacos, steak tacos and more tacos recipes.


  • 1 small red onion, halved and thinly sliced
  • 5 tbsp red wine vinegar
  • 2 tsp caster sugar
  • 3 tbsp olive oil
  • 4 spring onions, chopped
  • 1 clove garlic, crushed
  • a pinch dried red chilli flakes
  • 400g tin black beans, drained and rinsed
  • 12 mini cooking chorizos, cut into chunky slices
  • a knob butter
  • 4 eggs, beaten with a splash of milk and seasoning
  • 6 small corn tortillas, griddled or scorched
  • 1 avocado, diced and tossed with lime juice
  • 1 red chilli, finely chopped


  • STEP 1

    Put the red onion in a bowl and toss with the vinegar and sugar. Leave to marinate for 20 minutes, stirring every now and then until pink and softened.

  • STEP 2

    Heat 1 tbsp of olive oil in a small pan and cook the spring onions, garlic and chilli flakes until softened. Add the beans and stir. Put aside (you’ll warm these up again before serving).

  • STEP 3

    Heat another 2 tbsp olive oil and add the chorizo. Cook, stirring, for 3-4 minutes until the oil is red and the chorizo crisps up a little. Keep warm.

  • STEP 4

    Melt the butter in a small pan then add the beaten eggs and stir until scrambled.

  • STEP 5

    To assemble, reheat the beans, then divide between the tortillas. Divide the eggs between them, then spoon over the chorizo and some of the oil. Top with the avocado, red chilli and drained pickled onions.

Watch our 20-second video for the easiest way to stone an avocado...


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