Upgrade your weekend breakfast – these healthy tacos have 25g protein

Forget grabbing breakfast on the go – weekends are made for something worth lingering over. These smoky bean tacos are hearty, packed with bold flavours and perfect for a slow morning. They’ll keep you feeling full long after your first coffee, unlike that boring old bowl of Cornflakes.

The recipe is from Josie Porter’s new book, How Not To Take Supplements: A Dietitian’s Guide To Thriving On Real Food, the 32-year-old London dietician’s guide to prioritising vitamins, minerals and other key nutritional building blocks in your everyday meals, rather than gulping down a fistful of supplements on autopilot. We love her recipes – we also recommend her surprisingly healthy chai banana bread and this midweek dinner winner, a turkey kofta salad.

As for the tacos, Porter says, “I love a hearty slice of toast in the morning, but these tacos make breakfast feel special. Charred tortillas, smoky beans, soft scrambled eggs, creamy avocado and a hit of fresh herbs and lime deliver flavour, crunch and a morning boost. Finish with chilli, pickled onions or a drizzle of hot honey.”

A three taco serving gives you 25g protein, 6g fibre and a hit of calcium (around a quarter of your daily needs). The beans deliver prebiotic fibre, while avocado provides healthy fats and vitamin E for skin health.

Josie Porter’s smoky bean tacos recipe

Makes 1 serving, with 25g protein, 6g fibre. Cook time 10 minutes

• 3 small corn or wheat tortillas (or 1 large for a wrap)
• 1 tsp olive oil or butter
• 1/2 tin or 1/4 jar black beans, drained and rinsed
• 1/2 tsp smoked paprika
• 2 large eggs, beaten
• 1/2 small avocado, sliced
• 1 small tomato, diced (or a spoonful of salsa)
• Pickled red onion or radish matchsticks (for crunch)
• Small handful of fresh coriander leaves or chopped chives
• 1/2 lime
• Chilli flakes or Tajin seasoning
• Salt and black pepper

Optional extras

• Hot honey drizzle (game-changer!)
• Crumbled feta

Char the tortillas briefly in a dry pan for a few seconds on either side (a higher heat works best).

In the same pan, heat the oil or butter over a medium heat. Add the beans, smoked paprika and a pinch of salt and pepper. Mash lightly with a fork until warm and slightly creamy. Push the beans aside, pour in the eggs and scramble gently until soft and glossy.

Build your tacos: beans first, then eggs, avocado and tomato. Garnish with pickled onions or radish matchsticks and fresh herbs. Finish with a squeeze of lime, chilli flakes and any optional extras.

How Not To Take Supplements (£17.99, Vermilion) by Josie Porter is out now