Rise & Shine Veggie Tacos
These vegetarian breakfast tacos are perfect for a quick, nutritious start to your day. Packed with protein and fiber, they are customizable to suit any palate!
Equipment
- Baking Sheet
- Skillet
- Mixing bowls
- Spatula
- Knife
- Cutting Board
Ingredients
Taco Ingredients
- 6 pieces whole-grain tortillas
- 4 large eggs (or 1 block of firm tofu for vegan option)
- 1 cup black beans, drained and rinsed
- 1 cup diced sweet potatoes, roasted
- 1 red bell pepper, diced
- 1 small onion, diced
- 1 cup fresh spinach
- ½ cup shredded cheddar cheese (or vegan cheese)
- 1 avocado, sliced
- ¼ cup fresh cilantro, chopped
- ¼ cup salsa or pico de gallo
- 1 tsp smoked paprika
- 1 tsp cumin
- ½ tsp chili powder
- 1 tbsp olive oil
Instructions
- Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, smoked paprika, cumin, chili powder, salt, and pepper. Roast for 20-25 minutes.
- Scramble the eggs in a skillet over medium heat (or cook crumbled tofu with a pinch of turmeric).
- Sauté diced onion and red bell pepper in the same skillet until softened. Add black beans and spinach, cook until spinach wilts.
- Warm tortillas in a dry skillet or oven. Assemble tacos with scrambled eggs/tofu, roasted sweet potatoes, sautéed veggies, and cheese. Top with avocado, cilantro, and salsa.
- Serve immediately with additional salsa on the side if desired.
Notes
For a vegan version, use tofu instead of eggs and vegan cheese. Add extra veggies like zucchini or mushrooms to increase the flavor and nutrient content.
Nutrition
Calories: 250kcalCarbohydrates: 30gProtein: 10gFat: 10gSaturated Fat: 3gCholesterol: 150mgSodium: 300mgPotassium: 500mgFiber: 6gSugar: 3gVitamin A: 800IUVitamin C: 45mgCalcium: 150mgIron: 2.5mg
Tried this recipe?Let us know how it was!