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Breakfast tacos with black beans and nopales

Breakfast tacos with black beans and nopales




  • Serves 4
  • 8 La Banderita 6” Flour Tortillas
  • 6 eggs
  • 12 strips nopales
  • 2 tbsp. corn oil
  • 1 cup black beans, cooked
  • ½ cup onion, chopped
  • 2 tbsp. cilantro, chopped
  • 4 ounces Verolé Queso Fresco
  • ½ cup Verolé Crema Mexicana
  • 3 tbsp. green salsa


Mix the crema with the green salsa and set aside. In a sauté pan over medium heat, add a tbsp. of oil and the onion. Sauté for 30 seconds or until translucent. Add the beans and cook for 4 minutes testing the beans while they are cooking. Once the beans are thick and creamy, season as desired with salt and set aside. In a bowl lightly beat the eggs. In a sauté pan, scramble the eggs with a pinch of salt. Heat the tortillas according to package instructions. Spread 1 tbsp. of refried beans in the middle of each tortilla, add some nopales strips, scrambled egg, 1 tbsp. of green sauce, and top with crumbled queso fresco. Serve immediately.

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