Gluten-Free Breakfast Taco
Start your day with bold flavors and vibrant ingredients in these Gluten-Free Breakfast Tacos, the perfect morning meal for anyone seeking a hearty, healthy, and gluten-free option. Crafted with warm corn tortillas, fluffy scrambled eggs, melty cheddar cheese, and protein-packed black beans, these tacos are topped with fresh avocado slices, crisp green onions, and a burst of cilantro freshness. A touch of salsa and a squeeze of lime brighten each bite, creating a deliciously balanced breakfast that’s ready in just 30 minutes. Whether you're eating on-the-go or enjoying a relaxed morning, these customizable gluten-free tacos deliver satisfying flavor with every bite. Perfect for meal prep or brunch gatherings, they’re proof that breakfast really is the most important—and flavorful—meal of the day!
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Recipe Information
Ingredients
- 6 pieces Corn tortillas
- 4 large Eggs
- 1 cup Cheddar cheese, shredded
- 1 cup Cooked black beans
- 0.5 cup Red bell pepper, diced
- 0.25 cup Green onions, chopped
- 1 whole Avocado, sliced
- 2 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Fresh cilantro, chopped
- 0.5 cup Salsa
- 1 whole Lime, sliced
Instructions
Heat a non-stick skillet over medium heat and add 1 tablespoon of olive oil.
Add the diced red bell pepper and cook for 3-4 minutes until they start to soften.
In a mixing bowl, whisk the eggs together with salt and black pepper.
Push the bell pepper to one side of the skillet and pour the eggs into the other side.
Scramble the eggs gently, mixing them together with the bell pepper as they cook, approximately 4-5 minutes.
Once the eggs are fully cooked, turn off the heat and stir in the black beans and cheddar cheese. Stir until the cheese melts.
In another skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat.
Warm the corn tortillas in the skillet, flipping them occasionally until they are hot and pliable, about 1 minute per side.
Assemble the tacos by dividing the egg and bean mixture evenly among the tortillas.
Top each taco with sliced avocado, chopped green onions, fresh cilantro, and a spoonful of salsa.
Serve with lime slices on the side for squeezing over the tacos just before eating.
Nutrition Facts
Calories |
2214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.7 g | 148% | |
| Saturated Fat | 39.3 g | 196% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 864 mg | 288% | |
| Sodium | 3121 mg | 136% | |
| Total Carbohydrate | 214.9 g | 78% | |
| Dietary Fiber | 53.1 g | 190% | |
| Total Sugars | 14.8 g | ||
| Protein | 93.9 g | 188% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 1254 mg | 96% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 2963 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
