These Southwestern Breakfast Tacos by The Wheatless Kitchen make the perfect weekend brunch dish. With only seven ingredients, they can be whipped up in 15 minutes. They’re also completely customizable, so feel free to make the recipe your own by tweaking the taco ingredients to your family’s liking.
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Southwestern Breakfast Tacos
Ingredients
- 4 corn tortillas
- 4 eggs
- 1/2 red bell pepper, diced
- 2 scallions, whites and most greens, thinly sliced
- 1/2 cup (30g) canned black beans, drained and rinsed
- 1 avocado, sliced
- 1 tablespoon olive oil
- Optional toppings and garnish: salsa, cilantro, etc.
Directions
In a small saucepan, heat the black beans over medium-low heat, stirring occasionally.
While the beans are warming, preheat a large skillet over medium heat. Add the oil, peppers and scallions and saute for about 2 minutes, until peppers are slightly soft. Add the eggs to the pepper mixture and stir frequently, scrambling the eggs until they are cooked to your liking.
Warm the tortillas in the microwave for about 30 seconds.
Build your tacos. Layer the egg mixture with the beans and avocados, and garnish with cilantro and salsa if desired.
Nutrition Information
Serves: 2 | Serving Size: 2 tacos
Nutrition (per serving): Calories: 247; Total Fat: 14g; Saturated Fat: 3g; Monounsaturated Fat: 8g; Cholesterol: 212mg; Sodium: 78mg; Carbohydrate: 17g; Dietary Fiber: 6g; Sugar: 2g; Protein: 10g
Nutrition Bonus: Potassium: 393mg; Vitamin A: 16%; Vitamin C: 40%; Iron: 22%; Calcium: 6%
