Vegetarian Breakfast Tacos

13 30 611
Ingredients Minutes Calories
Prep Cook Servings
10 min 20 min 2
Vegetarian Breakfast Tacos
Health Highlights


4 small tortilla(s) Tortilla, corn (soft)
1 tsp Extra virgin olive oil
4 large egg Egg (large; see note)
1/2 cup shredded Mexican cheese blend
1/4 tsp Salt
1/4 tsp Black pepper
2 green onion (stem) Green onion (trimmed and finely sliced)
1 cup Black beans, canned (use up to 1 cup)
1/2 cup shredded Red cabbage
1 avocado(s) Avocado (for garnish)
1 tbsp Green chili salsa, medium (optional)
1 tsp Hot sauce (optional for garnish)
1 sprig Cilantro (coriander) (optional for garnish)


  1. This dish comes together quickly, so it is important to prepare and set out all your tacos toppings before you start cooking.
  2. .Crack the eggs into a medium bowl. It is not necessary to scramble them. Heat a large non-stick skillet with the olive oil over medium-low heat. Pour the eggs into skillet. Season with salt and pepper. Break the yolks using a heatproof spatula to create a ‘messy’ scramble. Continue to cook over low heat, stirring occasionally.
  3. Once the eggs are mostly set, and are close to being finished (*do not overcook the eggs), add the grated cheddar cheese and stir together to melt. Add half the sliced scallions and immediately remove the eggs from the heat.
  4. Assemble the tacos: Spoon about a tablespoon of black beans into each warm corn tortilla. Top with a spoonful of messy, cheese scrambled eggs. Top with sliced red cabbage, diced avocado, scallions, and a generous spoonful of tomatillo salsa. Finish with a few dashes of jalapeño hot sauce and fresh cilantro, if using. Serve immediately.

Nutrition Facts

Per Portion

Calories 611
Calories from fat 347
Calories from saturated fat 96
Total Fat 39 g
Saturated Fat 10.6 g
Trans Fat 0.1 g
Polyunsaturated Fat 4.8 g
Monounsaturated Fat 17.8 g
Cholesterol 460 mg
Sodium 1200 mg
Potassium 1182 mg
Total Carbohydrate 44 g
Dietary Fiber 17.4 g
Sugars 2.8 g
Protein 31 g

Dietary servings

Per Portion

Grain 0.7
Meat Alternative 1.8
Milk Alternative 0.6
Vegetables 2.6

Energy sources