Black bean-tortilla scramble & Overnight chia pudding with apples and cinnamon

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Black bean-tortilla scramble & Overnight chia pudding with apples and cinnamon

Two Breakfasts

Black bean-tortilla scramble & Overnight chia pudding with apples and cinnamon

Gluten-Free Friendly, Dairy-Free, Soy-Free, Vegetarian

2 Servings, 510 Calories/Serving

5–15 Minutes

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 Mi Rancho 100% corn tortilla
  • 1/3 cup cooked black beans
  • 4 pasture-raised organic eggs
  • Fresh cilantro
  • 1/3 cup diced tomatoes
  • 1 cup almond milk
  • 1 tablespoon pure maple syrup
  • 1/3 cup chia seeds
  • 1 apple
  • 1 tablespoon almonds
  • ½ teaspoon cinnamon

Nutrition per serving

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep the scramble ingredients

  • Cut the tortilla into 6 triangles.
  • Rinse the black beans.
  • Crack the eggs into a medium bowl, season with salt and pepper, and lightly beat with a whisk or fork until blended.
  • Coarsely chop the cilantro.


Cook the scramble

In a medium frying pan over medium heat, warm 1 to 2 tablespoons butter or oil until hot but not smoking. Add the tortilla triangles and cook, turning once, until just beginning to crisp, 3 to 5 minutes. Add the beans and tomatoes and cook, stirring occasionally, until the liquid is thickened slightly, 2 to 3 minutes.
Pour in the eggs and cook, stirring gently, until just set but still moist, 2 to 3 minutes. Remove from the heat and stir in the cilantro.


Transfer the scramble to individual plates or bowls and serve.


Make the chia pudding

The night before:
In a medium bowl, combine the almond milk and maple syrup, stirring until the syrup is dissolved. Season lightly with salt. Stir in the chia seeds.
Transfer the mixture to individual glasses or jars. Cover and refrigerate overnight.


Prep the garnishes

The next morning:
  • Cut the apple into quarters, cut away the core, then coarsely chop the fruit.
  • Coarsely chop the almonds.
In a small bowl, stir together the apple, almonds, and cinnamon.


Top the chia pudding with the apple-almond mixture and serve.