Mexican-Style Corn Tortilla Egg Skillet
A warm, satisfying breakfast featuring soft scrambled eggs over a tender corn tortilla with black beans and fresh tomato salsa. Simple to whip up, naturally gluten-free, and rich in protein and fiber.
Prep
5 min
Cook
5 min
Total
10 min
Makes
1 serving
Created together. Shared with you.
Made by Sirsa + Lila
Sirsa created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthSteadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Comfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Clearer, simpler choices
Let the recipe do the thinking
Clear steps and a complete plate mean fewer decisions when focus is in short supply—and a more substantial meal once you are done.
Notice: focus + energy later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
5 min
Cook
5 min
Total
10 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Large skillet · Whisk · Mixing bowl
Time saver
Measure everything before you start so this quick recipe moves without pauses.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 8 steps complete
Next: Heat a small nonstick skillet over medium…
- 01
Heat a small nonstick skillet over medium…
Heat a small nonstick skillet over medium heat, around 350°F (175°C).
Tap card to mark done - 02
Place 1 yellow corn tortilla into the…
Place 1 yellow corn tortilla into the dry skillet and warm for 1 minute per side until pliable and soft. Transfer the tortilla to a serving plate.
Look for: pliable and soft
Tap card to mark done - 03
Coat the same skillet lightly with 1…
Coat the same skillet lightly with 1 teaspoon of olive oil and return to medium-low heat.
Tap card to mark done - 04
Crack 2 large eggs into a small…
Crack 2 large eggs into a small bowl and whisk gently with a fork until blended.
Look for: blended
Tap card to mark done - 05
Pour the eggs into the skillet
Pour the eggs into the skillet. Cook for 2 to 3 minutes, gently pushing the eggs across the pan with a spatula until soft curds form and no liquid egg remains.
Look for: soft curds form and no liquid egg remains
Tap card to mark done - 06
Spoon 0
Spoon 0.5 cup of rinsed black beans onto the warm corn tortilla, then top with the scrambled eggs.
Ready when: everything is assembled and ready to enjoy
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Finish by spooning 2 tablespoons of fresh…
Finish by spooning 2 tablespoons of fresh salsa over the top and serve warm immediately.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done - 08
Store leftover cooked beans or salsa separately…
Store leftover cooked beans or salsa separately in airtight containers in the refrigerator for up to 4 days.
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