Vegetarian Breakfast Tacos

Start your day off right with these vibrant and satisfying Vegetarian Breakfast Tacos, a colorful medley of fresh vegetables, fluffy scrambled eggs, and hearty black beans, all wrapped in warm corn tortillas. Quick and easy to prepare, this recipe combines sautéed red bell peppers, onions, garlic, and baby spinach with creamy avocado slices, melted cheddar cheese, and a hint of zesty salsa for a delightful burst of flavor in every bite. Perfect for a healthy breakfast or brunch, these tacos are packed with protein and fiber to keep you energized throughout the day. Garnish with fresh cilantro and a squeeze of lime for a flavorful finishing touch, and enjoy a dish that's as wholesome as it is delicious!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

In a medium bowl, crack the eggs and whisk together with salt and pepper. Set aside.

Step 2

Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat.

Step 3

Add the diced red bell pepper and onion to the skillet. Cook for 3-4 minutes until they begin to soften.

Step 4

Stir in the minced garlic and cook for an additional 1 minute, until fragrant.

Step 5

Add the chopped baby spinach and black beans to the skillet. Cook for 2-3 minutes, stirring frequently, until the spinach is wilted.

Step 6

Push the vegetable mixture to the side of the skillet and add the remaining tablespoon of olive oil.

Step 7

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.

Step 8

Once the eggs are fully cooked, mix them with the vegetables and beans until evenly combined. Remove from heat.

Step 9

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.

Step 10

To assemble the tacos, place a portion of the egg and vegetable mixture onto each tortilla.

Step 11

Top with shredded cheddar cheese, sliced avocado, chopped cilantro, and a spoonful of salsa.

Step 12

Serve the tacos with lime wedges on the side for an added burst of flavor.

Nutrition Facts

Serving size	(1818.1g)

Amount per serving	% Daily Value*
Calories	2712.8

Total Fat 135.8g	0%
Saturated Fat 43.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1236mg	0%
Sodium 3285.6mg	0%
Total Carbohydrate 274.6g	0%
Dietary Fiber 66.4g	0%
Total Sugars 20.8g
Protein 116.0g	0%

Vitamin D 270IU	0%
Calcium 1467.2mg	0%
Iron 21.0mg	0%
Potassium 3973.8mg	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: 43.9%

Protein: 16.7%

Carbs: 39.4%