Vegan Taco Omelette

Start your day with a burst of bold, savory flavor with this Vegan Taco Omelette, a plant-based spin on a breakfast classic. Made with chickpea flour and spiced with turmeric and black salt for an egg-like flavor, this recipe creates a fluffy, protein-packed omelette that's completely egg-free. The hearty taco-inspired filling features sautéed black beans, red bell peppers, and onions, seasoned to perfection with taco seasoning. Topped with creamy avocado, zesty salsa, and a pop of fresh cilantro, this easy and gluten-free recipe is perfect for a satisfying breakfast, brunch, or even dinner. Ready in just 25 minutes, it's a delicious way to combine Tex-Mex flair with vegan comfort!

Nutriscore Rating: 78/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 2

Ingredients

• 1 cup chickpea flour (also called gram flour or besan)
• 2 tablespoons nutritional yeast
• 0.25 teaspoons baking powder
• 0.25 teaspoons turmeric powder
• 1 cup unsweetened plant-based milk (e.g., almond, soy, or oat)
• 0.5 cup water
• 0.5 teaspoons salt
• 0.25 teaspoons black salt (kala namak, for egg-like flavor, optional)
• 1 tablespoon olive oil or coconut oil (for cooking)
• 0.5 cup cooked black beans
• 0.25 cup diced red bell pepper
• 0.25 cup diced onion
• 1 teaspoon taco seasoning
• 2 tablespoons fresh cilantro (chopped)
• 0.5 unit avocado (sliced)
• 0.25 cup salsa (your choice of mild, medium, or spicy)
• 2 tablespoons vegan sour cream (optional, for serving)
• 2 unit lime wedges (for garnish)

Directions

Step 1

In a medium mixing bowl, whisk together the chickpea flour, nutritional yeast, baking powder, turmeric, salt, and black salt (if using).

Step 2

Gradually add the plant-based milk and water to the dry ingredients, whisking until you achieve a smooth, pancake-like batter. Let the batter rest for 5 minutes.

Step 3

Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat. Add the diced bell pepper and onion, and sauté for 3-4 minutes until softened.

Step 4

Stir in the black beans and taco seasoning. Cook for another 2-3 minutes to fully warm through and coat the beans in seasoning, then transfer to a small bowl and set aside.

Step 5

Wipe the skillet clean and heat another 1 teaspoon of olive oil over medium heat. Pour half of the chickpea batter into the skillet, tilting it to spread evenly into a round omelette shape.

Step 6

Cook the omelette for 3-5 minutes, until bubbles form and the edges start to lift slightly. Flip the omelette carefully using a spatula, and cook for an additional 2-3 minutes on the other side.

Step 7

Once cooked, transfer the omelette to a plate. Repeat the process with the remaining batter to make the second omelette.

Step 8

Fill each omelette with the sautéed veggie and black bean mixture. Fold the omelette in half to enclose the filling.

Step 9

Top with fresh cilantro, avocado slices, and a dollop of salsa. Optionally, add vegan sour cream or serve with a lime wedge for an extra burst of flavor.

Step 10

Serve warm and enjoy your Vegan Taco Omelette!

Nutrition Facts

Serving size	(845.6g)

Amount per serving	% Daily Value*
Calories	1005.8

Total Fat 40.8g	0%
Saturated Fat 5.1g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 3005.5mg	0%
Total Carbohydrate 117.4g	0%
Dietary Fiber 30.6g	0%
Total Sugars 19.4g
Protein 45.7g	0%

Vitamin D 100.0IU	0%
Calcium 430.0mg	0%
Iron 10.3mg	0%
Potassium 2320.9mg	0%

*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.

Source of Calories

Fat: 36.0%

Protein: 17.9%

Carbs: 46.1%