Vegetarian Breakfast Taco
Start your morning right with these vibrant Vegetarian Breakfast Tacos, perfect for a wholesome and satisfying meal that’s packed with protein and flavor. Featuring fluffy scrambled eggs, hearty black beans, and sautéed bell peppers and onions, these tacos are layered with creamy avocado, melty cheddar cheese, and a zesty salsa topping. All wrapped in warm, soft corn tortillas, they’re finished with a dollop of sour cream, a sprinkle of fresh cilantro, and a squeeze of tangy lime for an irresistible burst of freshness. Ready in just 30 minutes, this quick and easy recipe is an ideal way to fuel your day. Whether you're looking for a meatless breakfast idea or a brunch crowd-pleaser, these tacos strike the perfect balance of healthy and indulgent flavors.
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Recipe Information
Ingredients
- 4 large eggs
- 1 cup black beans
- 1 medium red bell pepper
- 0.5 medium red onion
- 0.5 cup cheddar cheese
- 1 tablespoon olive oil
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 8 small corn tortillas
- 0.25 cup cilantro
- 1 medium lime
- 1 medium avocado
- 0.5 cup sour cream
- 0.5 cup salsa
Instructions
Drain and rinse the black beans. Set aside.
Dice the red bell pepper and red onion into small pieces.
Heat olive oil in a medium-sized skillet over medium heat.
Add the diced bell pepper and onion to the skillet and sauté for about 5 minutes, until they become soft.
Add the black beans to the skillet and heat through for another 2-3 minutes. Transfer this mixture to a bowl and set aside.
Crack the eggs into a medium bowl, add salt and black pepper, and whisk until well combined.
Pour the eggs into the same skillet and scramble them gently over medium-low heat until cooked through, about 5 minutes.
Grate the cheddar cheese.
Warm the corn tortillas in a separate skillet or directly on the stovetop flame for a few seconds on each side until soft and pliable.
To assemble the tacos, place some black bean mixture on each tortilla, followed by scrambled eggs, and sprinkle with cheddar cheese.
Finely chop the cilantro. Slice the lime into wedges.
Slice the avocado and add it to the tacos.
Top each taco with a dollop of sour cream, a spoonful of salsa, and a sprinkle of chopped cilantro.
Serve the tacos with lime wedges on the side.
Nutrition Facts
Calories |
1928 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.6 g | 133% | |
| Saturated Fat | 37.4 g | 187% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 848 mg | 283% | |
| Sodium | 2900 mg | 126% | |
| Total Carbohydrate | 189.2 g | 69% | |
| Dietary Fiber | 43.4 g | 155% | |
| Total Sugars | 25.8 g | ||
| Protein | 72.0 g | 144% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 814 mg | 63% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 2301 mg | 49% | |
*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.
