Select Page

This is such a tasty alternative for breakfast. So fresh and packed with flavour. Each bite wakes up your senses ready for the day.

Why not try these spicy Mexican breakfast Tortillas on a chilled weekend.

Warm soft Tortillas with spicy Mexican bean paste with fresh fragrant tomato salsa, creamy avocado, scrambled eggs, green jalapeno chilli and coriander. Eat bite is delicious.

Make the salsa, avocado and Mexican spicy bean mix before you cook the scrambled eggs.

There’s a little prep to do before you scramble your eggs, yet I promise you, the tastes and flavour is so worth it.

These are so versatile, you can omit and add whatever takes your fancy. Love cheese? Grate some cheese over the warm creamy scrambled eggs. Love bacon? add some crispy bacon pieces over your scrambled eggs for a crunchy bite.

Say goodbye boring old breakfast and welcome to a tasty wake up call.

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

spicy Mexican breakfast tortillas

  • Author: Paul Deehan
  • Prep Time: 20
  • Cook Time: 5
  • Total Time: 25 minutes
  • Yield: 3
  • Diet: Vegetarian


Try something new for breakfast with these Spicy Mexican breakfast Tortillas. Yum.
Mexican Spicy Bean, tomato salsa, fresh avocado, scrambled eggs with jalapeno and coriander. Delicious.


Mexican Spicy bean puree
1 tin kidney beans
½ large green jalapeno chilli 
1 small garlic, grated
 ½ lime
Salt and pepper
Tomato Salsa
10 Cherry tomatoes
½ juice of a lime
Small bunch coriander, chopped
¼ of red onion, fine dice
Extra virgin olive oil
Salt and pepper
1  avocado
½ lime juice
salt & pepper
Scrambled eggs
3 tablespoons of milk
1 tablespoon of butter
4 eggs
Salt and pepper
1 pack of Old El Paso Street market mini tortillas


Make the salsa, avocado and Mexican spicy bean mix before you cook the scrambled eggs.
Mexican Spicy bean
  1. Put all the ingredients into a blender with the grated garlic.
  2. Purée in the blender.
  3. Check the seasoning and make spicy to own requirements
  4. Place in a bowl until needed.
Tomato Salsa
  1. Quarter the cherry tomatoes into a bowl.
  2. Fine dice the red onion.
  3. Roughly chop a small bunch of coriander.
  4. Juice the half lime into the bowl.
  5. Add the olive oil, salt and pepper.
  6. Mix all together in the bowl.


  1. Dice the avocado into a bowl.
  2. Juice in the lime, and season with salt and pepper.
  3. Mix well.
Scrambled eggs
  1. Slowly heat the butter and milk in a non-stick pan, on medium heat.
  2. Whisk the eggs into a bowl, season with salt and pepper.
  3. Add the egg mixture and slowly stir until a creamy scrambled egg mixture. (approx 3-6 minutes)


  1. Lightly pan-fry, 6 x small tortillas each side once ready to assemble
  2. Paste spicy bean over each Tortillas
  3. Add salsa over Mexican spicy bean
  4. Add scrambled eggs
  5. Add some piece of avocado
  6. Add a little extra salsa,
  7. Garnish with a slice of green jalapeno chilli, coriander leaf and wedge of lime.
Eat and enjoy 😉
For extra indulgence, add grated cheese onto your hot scrambled eggs.


Make the salsa, avocado and Mexican spicy bean mix before you cook the scrambled eggs.

Add more or less chilli to your spicy bean mix depending on your spice level.

Always use fresh coriander, (cilantro). Fresh is Best. 

  • Category: Breakfast
  • Method: Pan Fry
  • Cuisine: Mexican

Keywords: Spicy Mexican breakfast Tacos

Sign up for my latest recipes and chef secrets!

You have Successfully Subscribed!