Sweet Remedy

Black Bean Breakfast Tacos with Egg, Mushroom, Spinach and Quinoa for Brunch Week

Breakfast Tacos with Egg, Mushroom, Spinach and Black Beans | Sweet Remedy | @Sweet_Remedy | @sweetremedy

On Valentines Day, I made Joe these Quinoa and Bean Stuffed Peppers. I did this because of how we rekindled our friendship which turned into our awesome relationship. I made the original batch of stuffed peppers and posted the photo with the recipe on the blog and on facebook. He saw it and commented – a 21st century love story. So for Valentines Day I thought I would be cute and made them for him with a nice big salad and a batch of chocolate cupcakes, which he devoured. The next morning, I used some of the leftover filling from the peppers in my eggs and threw it into these small soft tortilla shells I had in the pantry.

Ever since February, I have been throwing quinoa, black beans, spinach and mushrooms into my eggs and loving every minute of it. If I have tortillas I make breakfast tacos. When first catching wind of Brunch Week, I knew that these tacos would make the final recipe cut.

You guys, we are giving away a major amount of prizes. 9 prizes in total at a value of about $1800! You all need to take a minute and enter the giveaway. I wish I could enter myself because I would love to win a Kitchen Aid Stand Mixer from California Walnuts or a $100 Sur La Table gift card. A full list of prizes can be found on my very first Brunch Week Post, Apple Cinnamon Crepes for Brunch Week.  Also below be sure to click through all of the amazing brunch recipes for today.

Quick Overview of Prizes

for pinning small

California Walnuts Prize Pack and A KitchenAid Artisan 5-Quart Stand Mixer
Lodge Cast Iron Skillet and three silicone pieces
Flavors of Summer Entertaining Package 
From Black Gold Farms A Martha Stewart Collection Kitchen Prize Packag
Food and Wine Conference Ticket
A Bob’s Red Mill Kitchen Prize Pack
Whole Foods Orlando Flavorful Delights Basket
The Whole Foods Orlando Breakfast In Bed Basket
Stonyfield Organic Kitchen Prize Pack

Enter below through the Rafflecopter giveaway for a chance to win these amazing prizes from the generous Brunch Week Sponsors! Be sure to check out my first brunch week recipe, Apple Cinnamon Crepes, for a full run down (with photos) of each prize.

Disclosure: I was not provided compensation to post about or to link to these sponsors and prizes. I received some free samples but as always, my opinions of these products are my own.

a Rafflecopter giveaway

Brunch Drink Recipes

St-Germain and Prosecco Cocktails by Culinary Adventures with Camilla
Strawberry Lemongrass Martinis by White Lights on Wednesday

Breads, Grains, Cereals and Pancake-type Yums

Granola, Yogurt and Walnut Cups by Cook the Story
Banana Peanut Butter Baked Oatmeal by Big Bear’s Wine
Apple and Beecher’s Flagship Reserve Cheddar Wheat Belly Crepes by Vanilla Lemonade
Garden Squares by {i love} my disorganized life
Maple Sausage French Toast Bake by Real Housemoms

Brunch Egg Recipes

Mediterranean Frittata by Spontaneous Tomato

Potato Recipes for Brunch

Potato and Bacon Hash by Cravings of a Lunatic

Meat, Poultry, Fish and Legume Brunch Recipes

Key Lime Shrimp Salad by The Domestic Mama & The Village Cook
Fruit for Brunch
Fruit Salad with Orange Poppy Seed Dressing by Kokocooks

Brunch Dessert Recipes

Chocolate Chip Buttermilk Muffins by Rachel Cooks
Rustic Apple Cake & Tea with Momby The Vintage Cook
Toasted Almond and Chocolate Muffins by Jane’s Adventures in Dinner
Crumb Cake Parfait by Take A Bite Out of Boca
Rum and Raisin French Toast by Noshing With The Nolands
Cinnamon Raisin Banana Stuffed French Toast by Katie’s Cucina
Breakfast Cookies by Cooking In Stilettos
Berry Parfaits by Love and Confections
Rhubarb Vanilla Yogurt Parfaits by Kelly Bakes


Black Bean Breakfast Tacos with Egg, Mushroom, Spinach and Quinoa

Yield: 12

Prep Time: 30 min

Cook Time: 30 min

Total Time: 1 hour


1 cup quinoa, cooked
5 eggs
1/4 cup milk
1 Tbsp olive oil
1/2 onion, chopped
1/3 cup mushrooms
1/2 cup black beans
1 tsp cumin
1 cup spinach, chopped
1/4 cup shredded cheese
12 soft tortillas


Cook quinoa according to package. While quinoa is cooking, crack eggs and add milk, set aside.

Add olive oil to a pan and heat on medium-low. Add onion and cook for 2 minutes or until translucent. Add mushrooms and black beans and cook until mushrooms begin to brown.

Add egg mixture, cumin, quinoa and spinach to the pan. Mix all ingredients together in the pan until eggs begin to cook. Add shredded cheese to the top and cook until melted.

Add mixture to tortilla shells and serve.

inspired by: Katie's Cucina

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20 Responses to “Black Bean Breakfast Tacos with Egg, Mushroom, Spinach and Quinoa for Brunch Week”

  1. #
    Jane's Adventures in Dinner — May 9, 2013 at 9:31 am

    Great combo!

  2. #
    Suzanne — May 9, 2013 at 12:41 pm

    These taco are such a healthy option for brunch, especially with the quinoa!

  3. #
    Diana Yntema — May 9, 2013 at 6:01 pm

    Oh, that looks so good! And I think I have all the ingredients so I can try this out tomorrow morning! 😀

    • Samantha Seeley replied on — May 9th, 2013 at 6:18 pm

      Diana, this is going to be super super weird…. But I just saw you liked my facebook page and we have 5 friends in common. I went to high school with your husband! I feel like a creep saying this but I couldn’t help but let you know! PS. Thanks 😀

  4. #
    Aly ~ Cooking In Stilettos — May 9, 2013 at 6:12 pm

    Such a great idea (and healthy too). I would never think to add quinoa

  5. #
    Tara — May 10, 2013 at 1:52 pm

    I love, love, love black beans and this looks so amazing!!!

  6. #
    Amanda — May 11, 2013 at 2:47 pm

    Love this idea! I could eat black beans and quinoa every day!


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