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5 Minute Pepperjack Protein Tacos

You’re going to love our 5 minute Pepperjack Protein Tacos! As a vegetarian, I’m constantly looking for ways to boost my protein intake after an intense weight training workout. Out of all the proteins that exist, eggs are actually the best source, according to the PDCAAS or Protein Digestibility Corrected Amino Acid Score (yes, there are actually people who have the job of breaking down proteins and ranking them according to their amino acid content and ratio). These egg tacos were oh-so-tasty and only took 5 minutes in total to make. At 21 grams of pro per serving, they’re literally PERFECT for helping your muscle fibers repair themselves after strength training.

As I said before, the beans and eggs are add a phenomenal amount of protein.  The eggs in this not only provide plenty of protein, but they also provide healthy fats, selenium, vitamin D, vitamin B6, vitamin B12, zinc, iron, and copper.  You can see why we love eggs so much!

fat free pepper jack cheese

Begin by preheating your oven to 400F.  Once the oven is ready, heat up the corn tortillas for about 3 minutes.  While these heat, mix spinach, eggs, and onion in a bowl.  Now you have two options: you can cook the egg mixture on the stovetop or in the microwave.  Take your pick.  If you choose to use the stovetop, start by adding a teaspoon of oil and scramble at low heat.  Then melt the pepperjack on top of the mixture.  If you choose to use the microwave, cook on high for one minute and then stir and add a slice of pepperjack.  Continue cooking for another minute until the eggs are done and the cheese is melted.  Take your tortilla and spread the beans on top and then add the eggs.  Top this puppy off with a few chunks of avocado and olives, sprinkle with garlic powder, salt, and pepper.  Enjoy! What do you think of the eggs in a taco?! Let us know what you think in the comments below!

5 Minute Pepperjack Protein Tacos
Total Time
5 mins
Servings: 1
  • 2 eggs
  • 2 corn tortillas
  • 1/4 cup of black beans mashed or Trader Joes’ Fat Free Refried
  • 1 slice of pepperjack cheese
  • 1/4 cup of chopped spinach
  • 1 tablespoon of chopped onion
  • 1/4 avocado cubed
  • Garlic powder salt and black pepper to taste
  • Optional: 8 pitted Kalamata olives
  1. Preheat oven at 400 degrees
  2. Once oven is hot, add corn tortillas for 3 minutes to heat up
  3. Mix chopped spinach, eggs and onion in a bowl
  4. You can either cook egg mixture on stovetop or in microwave. For stovetop, add a teaspoon of oil and scramble at low heat, then melt pepperjack atop the egg mixture. If cooking in microwave, cook on high heat for 1 minute, then stir, add slice of pepperjack and continue cooking for another minute until done.
  5. Heat up bean mixture in microwave or in saucepan
  6. Spread beans on top of tortillas, then add cooked eggs
  7. Top with a few chunks of avocado and olives
  8. Sprinkle garlic powder, salt and pepper to taste
Recipe Notes

Serves 2 if snack and 1 if meal.

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6 Comments on 5 Minute Pepperjack Protein Tacos

  1. Avatar
    Mickaylee Shaughnessy
    January 13, 2016 at 1:43 am (4 years ago)

    Oh my goodness. I thought these looked tasty and easy to make, but I was sure I’d still be starving after I ate them. Not so. I could almost have gotten away with only eating one! These will definitely become a go-to meal on days I’m extra hungry 🙂

    • Avatar
      Simone Lewis
      February 19, 2016 at 9:24 pm (4 years ago)

      Hi, how can we figure out the calories in these recipes? I made the fluffy breakfast quinoa, and I wanted to know how much to have per serving, and how much calories each serving would be.

      • Wendy
        February 21, 2016 at 5:28 pm (4 years ago)

        Hey! We don’t calculate calories because a lot of the systems we’ve used yield inaccurate values. The quinoa serving size is 1 cup. So sorry we can’t give you more info!

  2. Avatar
    May 14, 2018 at 12:10 pm (2 years ago)

    Just made these, and wow! They were tasty! I topped mine with some cilantro as well. It ain’t tacos if there’s no cilantro 😀

    Thank you for the recipe

    • Wendy
      May 14, 2018 at 3:55 pm (2 years ago)

      Yay! Happy you enjoyed. This is one of our throwback recipes!


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