Fully-loaded breakfast tacos with veggis

Fully-loaded breakfast tacos Photo by South African Mushroom Farmer’s Association

Fully-loaded breakfast tacos: Vegan-friendly and tasty daily breakfast

Get all the goodness you need to start your day the tastiest way. Try our vegan fully-loaded breakfast tacos for a great, healthy way to start the day.

Fully-loaded breakfast tacos with veggis

Fully-loaded breakfast tacos Photo by South African Mushroom Farmer’s Association

Oh breakfast, the most important meal of the day. Not only is it good to get your daily energy in nice and early, but often breakfast can be our faovurite meal. You’ve got so many great calorie-dense ingredients with loads of flavour. You want protein, some carbs and lots of vitamins and minerals and our vegan fully-loaded breakfast tacos have you covered. They’re very quick to make and many of the ingredients can be prepared the day before so you can get on with your day quickly.

Fully-loaded breakfast tacos info

As this vegan recipe is vegan, you still want your protein and black beans are very high in protein and fibre. Mushrooms also provide some meatiness and fibre just like the beans do. Avocado as a superfood provides that taste you love alongside the healthy fats and is very good on a taco or other Mexican food. Some fresh chillies like jalapenos provide that sweet hotness without making your face melt and is always tasty.

Get all the goodness you need to start your day the tastiest way. Try our vegan fully-loaded breakfast tacos for a great, healthy way to start the day.

Fully-loaded breakfast tacos Recipe

0 from 0 votes
Recipe by South African Mushroom Farmers’ Association Course: BreakfastCuisine: MexicanDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

30

minutes
Total time

45

minutes

Ingredients

  • 1 cup baby button mushrooms, sliced in half

  • 1 cup white button mushrooms, sliced

  • ½ cup black beans, rinsed & drained

  • ½ cup corn, fresh or frozen

  • 1 tsp Mexican / Taco spice

  • 1 tbsp butter

  • 4 eggs

  • ½ avocado, sliced

  • red onion, finely sliced

  • ½ cup cherry tomatoes, quartered

  • 1 small fresh chili, finely sliced

  • 2 large flour tortillas

  • Extra virgin olive oil

  • Salt and pepper, to taste

  • Fresh lime wedges, for serving

Method

  • Fry mushrooms in a drizzle of olive oil until golden brown. Season with salt, pepper and taco spice. Add black beans and corn and stir together until hot and flavours have mixed. Set aside and keep warm.
  • Scramble eggs in simmering butter until done to your liking. Season. Keep warm.
  • Prep the rest of your taco toppings.
  • Toast your flour tortillas over a gas burner using tongs until charred on the edges and warm throughout. If you do not have a gas hob toast the tortillas in a dry pan until warm.
  • Assemble the tacos by layering with the scrambled eggs, mushroom, bean and corn mix, fresh avocado, tomatoes, red onion and chili.
  • Squeeze over some lime juice and serve.

Notes

Did you make this recipe?

Tag @the.south.african on Instagram and hashtag it #recipes

Like this recipe?

Follow us @thesouthafrican on Pinterest

Looking for more tasty recipes to prepare for your family and friends? Just have a look at our recipe page, we have excellent suggestions for you to try.

If you would like to submit a recipe for publication, please complete our recipe form here.