Vegetarian Breakfast Tacos
I know what you’re thinking, “another taco recipe!?” but, I didn’t plan on it being that way. I promise. I made these about a month after the shrimp tacos.
Although I have been gradually making improvements in my diet and eating habits, I still have a hard time eating breakfast. I sometimes have tea but too often I just miss the whole meal.
That’s horrible. Breakfast is truly the most important meal of the day. Your breakfast dictates what you crave, how you feel, and when you fell it throughout the day. For example, if you had some coffee and a pop tart in the morning, you would feel energized for a short period and then feel a horrible fatigue before noon.
This is from the sudden spike and then drop in your blood sugar. Then the lack of carbs and protein in your breakfast would leave you with a growling stomach e through the first half of your work shift or class (true story🤦🏾♀️).
Protein makes you feel full longer, and carbs provide your main source of energy. Healthy natural sugars found in whole, unprocessed foods delivers a healthy and steady supply of glucose to the blood which prevents fatigue and a sugar crash. This is why energy drinks are trash.
This is also why I need to start eating breakfast at least 4 of the seven days in a week. Smh I try.
Any who’s I wasn’t in the mood for a sweet breakfast, so I made these high protein morning tacos. In hindsight, I probably should have made these with only egg whites but I hate to separate eggs without a use for the yolks, and I didn’t have a carton of whites on hand that week. Making whites-only tacos slashes 54 calories per serving, about 5 grams of fat,
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Vegetarian Black Bean Breakfast Tacos
Whole wheat tortillas topped with cumin spiced black bean purée, scrambled eggs, bell peppers, fresh tomato salsa, cortina cheese, cilantro and avocado
- 1 Whole Lime Lime Juiced
- 3 Whole Roma tomatoes Diced
- 2 Tsp garlic Minced
- 1/2 Small red onion Diced
Black Bean Sauce
- 1 can low sodium black beans rinsed
- 1 small pinch kosher salt
- 1/2 tsp black pepper
- 1 tsp ground cumin
- 1/2 small white onion diced
- 1 Whole Bay leaf
- 1 tsp Red chili flakes Optional
- 1/2 c. veggie stock
- 6 Lg Eggs 1 per taco
- 6 Ea Whole wheat tortilla shells 8-inch
- 1 Whole Avocado Sliced or diced (I used 1/4 avocado for 2 tacos)
- 1 whole red bell pepper sliced
- 1 whole yellow bell pepper sliced
- 2 tbsp. olive oil
If you plan on eating this for a few days like I did, I recommend you saute all of your onions and pepper at once. Just coo in a skillet over medium heat with 1 tbsp of olive oil per batch. I suggest you cook in batches because if you crowd the pan the peppers will begin to steam and won't get any caramelization and color.
For the Salsa
In a small bowl combine garlic, lime juice, black pepper, diced red onion and diced tomatoes. Cover with plastic wrap or place in an airtight container and refrigerate.
For Black Bean Puree
In a small saucepan combine onion, salt, veggie stock, bay leaf, chili flakes, black pepper, cumin and black beans. Place over medium heat and simmer for about 15 minutes. Remove from heat and allow to cool. Once cooled discard bay leaf and puree the bean-onion mixture in a blender until smooth. Store in an airtight container.
To assemble the Tacos
To make the tacos, place about 2 tbsp. of the black bean puree on to a tortilla shell and top with a couple of slices of bell peppers. You could warm the tortilla with toppings in a skillet or just pop it into the microwave. while it's heating scramble one egg with a pinch of salt.
Top the warmed black bean-covered tortilla with a few slices of avocado, scrambled eggs, cilantro, and salsa. Fold and enjoy!