Gluten Free Breakfast Tacos

These gluten free breakfast tacos are easy to make, packed with protein and a healthy recipe for you savory breakfast lovers. Made with black beans, scrambled eggs, cheese and lots of fresh toppings, these vegetarian tacos are a family favorite.

I’ve always been more of a sweet breakfast kind of person- chia pudding, smoothies, protein pancakes etc. but lately savory breakfasts have really been hitting the spot. These gluten free breakfast tacos are easy to make with pantry staple ingredients, very customizable and packed with so much flavor.

They have lots of fiber and 21 grams of protein per serving, so they’re a healthy and delicious way to start the day. Most breakfast tacos are naturally gluten free unless they use flour tortillas, so it’s super easy to make them fully gluten free. Corn tortillas are more prone to tearing, so warming them up or even doubling up if you pack the tacos full can be a good idea.

Tips before we get started!

• I used corn tortillas, but anything goes here! Almond flour, cassava flour or regular flour if you are not gluten free.
• To make this a vegan recipe, you can omit the cheese and swap for a dairy free version (same with the butter) and use my tofu scramble in place of scrambled eggs!

How to make gluten free breakfast tacos

Drain and rinse your beans and add to a small sauce pan on the stove. Heat over medium heat and add in the taco seasoning, water and lime juice. Stir well to combine and lightly mash some of the beans with the back of a fork.

Bring to a low boil, then reduce heat to low and let simmer until thickened, mashing more as desired.

Meanwhile, add the butter to a large skillet and melt over medium heat. Crack your eggs into a bowl and whisk in some salt and pepper (how much depends on your preference). When the butter has melted, add in the eggs and scramble until your desired consistency is reached.

Wrap the tortillas in a damp dish towel and microwave for about 20 seconds. This will make them much softer and prevent ripping!

Assemble your tacos with a base of the beans, then add on the eggs, cheese, cilantro, avocado, pico de gallo and crema. Enjoy and try my sweet potato breakfast bowl next!

Key ingredients & swaps

Black beans. I love black beans, but if you prefer pinto beans that works great too. Just be sure to drain and rinse before cooking.

Eggs. You need 8 eggs here which I opted to scramble. If you aren’t a fan of scrambled eggs, you can fry them or even hard/soft boil and dice them up.

Taco seasoning. I used the Siete mild taco seasoning but you can absolutely make your own if you prefer. We will use this to season the black beans.

Toppings. I opted to top my gluten free breakfast tacos with pico de gallo, avocado, cilantro and shredded cheese. You can also add some chopped romaine lettuce, use guac in place of avocado, add in some hot sauce etc. Tacos are very versatile and this recipe is no exception!

Other ideas: If you are not vegetarian, you can definitely add in some meat! When it comes to breakfast tacos, my favorite kind of meat is chorizo, but bacon is another popular choice. You can do this instead of or in addition to the black beans.

How to store

Most of the components to these gluten free breakfast tacos can be prepped in advance, but I personally don’t love reheated eggs so that’s the only part I like to prep right before I serve.

The beans will keep in the fridge for about 3 days, so you can make a big batch and use for these tacos or do a breakfast taco bowl with some roasted potatoes instead.

More breakfast recipes you’ll love!

• Quinoa Breakfast Bowl
• Baked Oatmeal Cups
• Almond Flour Pancakes
• Chickpea Scramble

Lastly, if you make this recipe, be sure to leave a comment below and let me know how it turns out! As always, be sure to follow me on instagram and subscribe to my newsletter for more recipes!