This decadent knife-and-fork taco by Cooking Light features a soft, runny egg atop beans, cheese, pico de gallo and so much more! Each taco delivers a good amount of protein and fiber helping you feel fuller and oh-so-satisfied.

Ingredients for servings


  • 4 corn tortillas (6-inch)

  • Cooking spray

  • 0.5 cup shredded reduced-fat 4-cheese Mexican blend cheese

  • 0.5 cup black beans rinsed and drained

  • 2 teaspoons olive oil

  • 4 large eggs

  • 0.25 teaspoon black pepper

  • 0.25 cup fresh pico de gallo

  • 2 tablespoons Mexican crema

  • 0.5 ripe peeled avocado chopped

  • 0.25 cup fresh cilantro leaves

  • 4 lime wedges


  • Preheat broiler to high.

  • Arrange tortillas on a baking sheet; lightly coat tortillas with cooking spray. Broil 2 minutes; remove pan from oven. Turn tortillas over. Top each tortilla with 2 tablespoons cheese and 2 tablespoons beans. Broil 1 minute or until cheese melts. Remove from oven.

  • Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Crack eggs into pan; cook 2 minutes. Cover and cook 2 minutes or until whites are set. Place 1 egg in center of each tortilla; sprinkle with pepper.

  • Top tacos evenly with pico de gallo, crema, avocado, and cilantro. Serve with lime

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