Mushroom & Black Bean Breakfast Tacos
Prep time
Cook time
Total time
Serves: 8
  • 1 pint chanterelle mushrooms, gently cleaned
  • 1-2 tablespoons unsalted butter
  • ½ cup canned black beans, drained and rinsed
  • 2 cloves garlic, minced
  • 6 eggs, beaten together
  • 1-2 tablespoons creme fraiche or sour cream (for more on making perfect scrambled eggs, check out this recipe)
  • 8 tortillas, toasted or warmed
  • fresh cilantro (optional)
  • crumbed cotija cheese (optional)
  • hot sauce (optional)
  1. Gently clean your mushrooms by wiping away any bits of dirt with a damp cloth. It is important to not rinse your mushrooms under running water, as this will wash away much of their earthy flavor. Cut the mushrooms into bite sized pieces, trying to keep them as evenly sized as possible, and set aside. Mince your garlic and rinse and drain your black beans and set aside.
  2. In a medium sized dry pan over medium heat, add in your mushrooms. You want to use a dry pan because mushrooms will release a lot of their own natural water and juices as they cook, which adds a ton of flavor to your tacos. After they've released some juices and are starting to brown (after about 5-8 minutes), add in a tablespoon of unsalted butter and cook for another 5-8 minutes. Add in your rinsed and drained black beans and cook for another 5 minutes, then add in your garlic and cook for 2 minutes or so, until fragrant.
  3. While you cook your mushrooms, cook your scrambled eggs. I like to cook mine in a pot over medium heat, stirring frequently. Add in a tablespoon or two of creme fraiche or sour cream right at the end, stir to combine, and cook a minute or so longer, until they are the firmness that you like.
  4. Toast or warm your tortillas and fill them equally with your eggs and mushroom/black bean mixture. Top with cotija cheese, cilantro, and/or hot sauce and serve.
Recipe by The Crepes of Wrath at