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

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

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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 1 baby button mushrooms, sliced in half

• 1 cup 1 white button mushrooms, sliced

• ½ cup ½ black beans, rinsed & drained

• ½ cup ½ corn, fresh or frozen

• 1 tsp 1 Mexican / Taco spice

• 1 tbsp 1 butter

• 4 4 eggs

• ½ ½ avocado, sliced

• ⅛ ⅛ red onion, finely sliced

• ½ cup ½ cherry tomatoes, quartered

• 1 small 1 fresh chili, finely sliced

• 2 large 2 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

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