Gluten Free Breakfast Tacos
by: claire cary
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.
Ingredients
- 1 15 ounce can black beans
- 2 tablespoons taco seasoning
- ⅓ cup water
- 1 tablespoon lime juice
- 1 tablespoon butter
- 8 eggs
- 8 corn tortillas or tortilla of choice
- ¾ cup shredded mexican cheese
- ½ cup pico de gallo
- ½ cup diced cilantro
- 1 avocado
- ½ cup cilantro lime crema
Instructions
- 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!
Serving: 2tacos / Calories: 489kcal / Carbohydrates: 35g / Protein: 21g / Fat: 31g / Saturated Fat: 8g / Polyunsaturated Fat: 4g / Monounsaturated Fat: 12g / Trans Fat: 0.03g / Cholesterol: 363mg / Sodium: 735mg / Potassium: 486mg / Fiber: 7g / Sugar: 5g / Vitamin A: 1198IU / Vitamin C: 8mg / Calcium: 285mg / Iron: 3mg
