Vegetarian Breakfast Tacos
Start your morning with a burst of flavor and nutrition by trying these vibrant Vegetarian Breakfast Tacos! Packed with protein and fiber, this quick and easy recipe features fluffy scrambled eggs combined with sautéed bell peppers, onions, garlic, spinach, and hearty black beans. All this goodness is nestled in warm corn tortillas and topped with melty cheddar cheese, creamy avocado slices, tangy salsa, and fresh cilantro for a restaurant-quality finish. Perfect for a meatless breakfast or brunch, these tacos are on the table in just 35 minutes and are sure to be a hit with the whole family. Serve with lime wedges for a zesty twist and enjoy a wholesome start to your day!
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Recipe Information
Ingredients
- 8 pieces Corn tortillas
- 6 large Eggs
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper, ground
- 2 tablespoons Olive oil
- 1 medium Red bell pepper, diced
- 1 small Yellow onion, diced
- 2 cloves Garlic, minced
- 1 cup Baby spinach, chopped
- 1 cup Black beans, drained and rinsed
- 1 cup Cheddar cheese, shredded
- 1 large Avocado, sliced
- 0.25 cup Cilantro, chopped
- 0.5 cup Salsa of choice
- 1 whole Lime, cut into wedges
Instructions
In a medium bowl, crack the eggs and whisk together with salt and pepper. Set aside.
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat.
Add the diced red bell pepper and onion to the skillet. Cook for 3-4 minutes until they begin to soften.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the chopped baby spinach and black beans to the skillet. Cook for 2-3 minutes, stirring frequently, until the spinach is wilted.
Push the vegetable mixture to the side of the skillet and add the remaining tablespoon of olive oil.
Pour the whisked eggs into the empty space in the skillet. Allow them to set slightly on the bottom, then gently scramble them with a spatula.
Once the eggs are fully cooked, mix them with the vegetables and beans until evenly combined. Remove from heat.
Warm the corn tortillas by placing them on a dry skillet over medium heat for about 15-20 seconds on each side, or wrap them in a damp paper towel and microwave for about 30 seconds.
To assemble the tacos, place a portion of the egg and vegetable mixture onto each tortilla.
Top with shredded cheddar cheese, sliced avocado, chopped cilantro, and a spoonful of salsa.
Serve the tacos with lime wedges on the side for an added burst of flavor.
Nutrition Facts
Calories |
2713 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.8 g | 174% | |
| Saturated Fat | 43.9 g | 219% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1236 mg | 412% | |
| Sodium | 3286 mg | 143% | |
| Total Carbohydrate | 274.6 g | 100% | |
| Dietary Fiber | 66.4 g | 237% | |
| Total Sugars | 20.8 g | ||
| Protein | 116.0 g | 232% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 1467 mg | 113% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 3974 mg | 85% | |
*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.
