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Southwestern Breakfast Taquitos


  • 10 medium sized flour tortillas
  • 1 small onion diced
  • 1/2 red pepper diced
  • 1/4 cup diced ham optional
  • 4 oz. black beans rinsed and drained well
  • 1/2 cup chunky salsa
  • 1/2-1 cup sharp cheddar cheese
  • 6 eggs beaten
  • 1 tsp. oil
  • salt
  • pepper
  • garlic powder
  • additional salsa sour cream, guacamole, for serving


  1. Gather all ingredients.
  2. Preheat your oven to 425 degrees and spray a baking sheet with non stick spray.
  3. In a frying pan, combine oil, onion, pepper, ham and cook until onion and pepper are tender.
  4. Add black beans and salsa and stir to combine. Taste and then add salt, pepper, and garlic powder to taste.
  5. Remove mixture from pan and set aside. Keep pan on the stove for the eggs.
  6. Scramble the eggs in the same pan. Cook to your desired texture. Remove from stove and get ready to roll your taquitos.
  7. Lay your tortillas on a flat surface. Put a heaping tablespoon full of the veggie/bean mixture down the left side of the tortilla. Top with another tbsp. or two of egg, then sprinkle with cheese. Roll from the stuffed side to the empty side, rolling tightly as you go. Put on baking sheet seam side down.
  8. Repeat with all 10 tortillas.
  9. Spray tops of taquitos with cooking spray then bake for 8-10 minutes or until golden brown and crispy on the edges.
  10. Eat immediately and serve with salsa and sour cream or see instructions below for flash freezing.
  11. You can also freeze the baked taquitos as well. To reheat, remove from freeze the night before and bake for 8-10 minutes or until golden brown.
  12. *to flash freeze: put the baking sheet in the freezer with the taquitos not touching. After 25 minutes remove from sheet and put in a zip lock bag and return to the freezer. Flash freezing makes it so they don't freeze together!