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Black Bean, Pepperoni & Egg Tacos

Black Bean, Pepperoni & Egg Tacos

Prep time 15 minutes
Cook time 20 minutes
Ready in 35 minutes
Makes 4 servings


  • 4 medium tomatoes
  • 1 green bell pepper
  • 1 red onion
  • 1/2 tsp crushed red pepper
  • 2 tbsp chopped fresh cilantro
  • 2 tbsp olive oil
  • 2 tbsp orange juice
  • 2 (14 oz) cans black beans
  • 4 oz pepperoni
  • 6 large eggs
  • 1/2 cup grated Cheddar cheese


1. Make the salsa: Cut the tomatoes into quarters, remove the seeds and dice the flesh. Halve the green pepper, remove the seeds and dice. Finely chop the onion. In a large bowl, mix the tomatoes, bell pepper, crushed red pepper, cilantro, 1 tbsp oil, the orange juice and half the chopped onion. Season with salt (in moderation) and pepper.
2. Heat 1 tbsp oil in a skillet and fry the remaining onion for 5 minutes, stirring frequently. Drain and rinse the beans, add to the onion and cook for a further 5 minutes. Transfer to a bowl, cover and keep warm. Wipe out skillet with a paper towel.
3. Roughly dice the pepperoni. Add to skillet over medium heat and cook 5 minutes. While pepperoni cooks, lightly beat the eggs and stir in the grated cheese and a pinch of ground pepper. Using a slotted spoon, transfer pepperoni to bean mixture but do not discard any fat remaining in the skillet. Lower heat and pour eggs into skillet. Stir gently with a wooden spoon and cook 5 minutes, or until eggs are set.
4. Top warmed tortillas with the bean and pepperoni mixture, eggs and half the salsa. Serve, passing the remaining salsa.


Per serving: 601 calories, 33g fat, 11g saturated fat, 368mg cholesterol, 1480mg sodium, 43g carbohydrate, 16g fiber, 6g sugar, 34g protein