Meatless BREAKFAST TACOS

Whether you’re in search of a new breakfast recipe to fit the theme of Meatless Mondays, Taco Tuesdays, or any other day, these tacos will do the trick! I enjoy making meatless tacos for my family because regardless of diet, the “meatiness” of these tacos leaves everyone satisfied, without missing meat at all. Plus, this recipe is so easy to make and can easily be personalized by substituting red beans, kidney beans, chickpeas, lentils, or other great options for the black beans. And while I always opt to scramble my egg, you can top your taco with a fried egg if you prefer. Topped with your favorite taco garnishes and served with lime wedges, these tacos are a hearty and flavorful meat-free morning meal

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Step 1

HOW TO CHAR OR TOAST TORTILLAS:

Step 2

To char tortillas, using a tong, hold a tortilla directly over a gas flame on the stovetop until you begin to see a little smoke. Quickly move the tortilla around and flip it over until it becomes darkened and charred on both sides. Repeat until all the tortillas are charred. To toast tortillas, preheat the oven to 425°F and place the tortillas directly on the oven rack. Turn off the oven immediately and let the tortillas warm through for 2 to 3 minutes. You want to lightly toast them; otherwise, you risk making them dry and brittle. You can also toast tortillas in a medium-size skillet over high heat, although, for best results, I prefer using one of the first two methods.

Step 3

1. Make the black beans: Heat the olive oil in a 10-inch skillet over medium-high heat. Once hot, add the black beans, spices, and salt, mixing everything together. Cook the beans until they begin to soften and are heated through, 8 to 10 minutes. Remove the pan from the heat and set aside to let the beans cool slightly.

Step 4

2. Scramble the eggs: In a medium-size bowl, whisk the eggs with the almond milk, salt, and pepper until light in color and well combined. Melt the butter in a large skillet over medium-high heat. Pour in the egg mixture and scramble the eggs with a fork until they are softly cooked and no longer wet, 4 to 5 minutes. Remove the pan from the heat and set aside.

Step 5

3. To assemble and serve, spread 1 tablespoon of the guacamole in the center of a tortilla, followed by 2 tablespoons of the black beans, 1 to 2 tablespoons of the scrambled eggs, and some jalapeño slices. If desired, top with your favorite condiment or sauce and fresh cilantro, and serve with lime wedges. Repeat until all the tortillas and taco fillings and toppings have been used.