These 5-minute vegetarian breakfast tacos are loaded with a satisfying scramble of fluffy eggs, black beans, salsa, and spinach in a soft corn tortilla. They're a delicious, fast, and easy morning meal!
I love bringing Mexican-inspired flavors to the breakfast table with these zesty vegetarian tacos, breakfast burritos, and my Mexican breakfast bowls.
This recipe is a long time coming! I think these vegetarian breakfast tacos have single-handedly fueled my mornings for months. They're the best breakfast tacos (if I do say so), with fluffy scrambled eggs, black beans, salsa, and spinach loaded into soft corn tortillas. They're super delicious, satisfying, and they take only 5 minutes to make. Yes, literally minutes!
Reasons to Love This Breakfast Tacos Recipe
- Tacos for breakfast. I'm the biggest fan of tacos for every meal. If I start my day with wholesome vegetarian breakfast tacos, I know I'll be full and happy until lunch.
- Ready in 5 minutes. Scramble the eggs, mix in the other ingredients, and pile everything into a warm tortilla. They're ready in no time flat. I love topping mine with avocado, cilantro, and hot sauce.
- Make them your own. Customize your breakfast tacos with your favorite Tex-Mex-inspired ingredients! I'll include easy variations further in the post, but there are so many ways that you can adapt this recipe to make it exactly how you like it.
What You'll Need
This vegetarian breakfast tacos recipe calls for a breakfast staple (eggs) tossed with a few Mexican-inspired fixings. These are some notes on the ingredients. Scroll down to the recipe card for the printable list with amounts and recipe details.
- Eggs ā You can replace the eggs in this recipe with scrambled tofu if you'd like.
- Black Beans ā If you're using canned black beans, be sure to rinse and drain them first. I'll sometimes use leftover spicy black beans or pinto beans. I also love to spread refried beans onto the tortillas.
- Salsa ā I think jarred salsa works best here. Use medium, hot, or mild salsa depending on what you prefer.
- Spinach ā You could also use chopped kale, romaine, or cabbage.
- Corn Tortillas ā I wanted to keep this breakfast tacos recipe gluten-free, and the corn tortillas from Vista Hermosa are my fave. You can use any tortilla you want. These homemade gluten-free flour tortillas would also work perfectly here.
- Toppings ā Avocado, fresh cilantro, cheese, or any taco toppings you'd like! See further in the post for easy ideas.
Which Kind of Tortillas Should I Use?
Corn or flour tortillas are the best kind of tortillas for breakfast tacos. If you're not gluten-free, I'd say flour tortillas because they don't fall apart quite as easily. Corn tortillas need to be heated properly, and if they're warm, they're less likely to crack and fall apart. You can also make this recipe with chickpea/almond flour/cashew flour tortillas (I like the brand Siete), or any kind you'd like.
How to Make Vegetarian Breakfast Tacos
Here's how to make the best breakfast tacos in 5 minutes. You'll find the printable recipe instructions in the recipe card.
- Scramble the eggs. First, lightly beat the eggs, then add them to a greased skillet over medium heat. Scramble the eggs until they're almost cooked.
- Add the other ingredients. Now, stir in the beans, salsa, and spinach. Season to taste with salt and pepper and cook until the spinach has wilted.
- Warm the tortillas. Meanwhile, microwave the tortillas on a microwave-safe plate for 30 seconds.
- Serve! Fill the warmed tortillas with the egg mixture, add your taco toppings, and dig in.
What Toppings Can I Add to Breakfast Tacos?
I encourage you to make these vegetarian breakfast tacos your own. An easy way to do it is with your favorite toppings! These are just a few ideas:
- Guacamole
- Shredded cheese
- Hot sauce or enchilada sauce
- Cilantro lime sauce
- A drizzle of tahini or crema
- Pico de gallo
Easy Recipe Variations
One of the things I love most about tacos is that you can fill them with anything. Literally, anything! I think it depends on the meal that you're making them for, but in general, as long as you have your protein, greens, sauce, and a few tasty garnishes, you're set. From there, you can create your own inventive and delicious creations. Here are a few easy tips for changing things up in this recipe:
- Make it vegan. Feel free to swap the eggs with tofu to make vegan breakfast tacos.
- Add more protein. If you're not making this recipe vegetarian, go ahead and add your choice of bacon, breakfast sausage, etc.
- Different veggies. Add sautƩed diced bell pepper, mushrooms, onions, or any pre-cooked vegetables you'd like.
- Add cheese. Make cottage cheese eggs or scramble in cream cheese to make the eggs extra flavorful and creamy.
Serving Suggestions
Enjoy these tacos as a quick breakfast washed down with my favorite green smoothie. Or, serve them as part of a Tex-Mex brunch spread. Everyone can build their own breakfast taco with a side of crispy breakfast potatoes. And you can always sweeten things up with yogurt and coconut granola.
Storing and Reheating Leftovers
- Refrigerate. I don't recommend storing the assembled breakfast tacos, but you can keep the scrambled eggs stored separately in an airtight container. They'll last in the fridge for a day or two.
- Reheat. Warm the leftover egg mixture in the microwave or on the stovetop, warm the tortillas, and assemble as usual.
More Quick Breakfast Recipes
Vegetarian Breakfast Tacos
Ingredients
- 2 eggs
- 1/2 cup black beans
- 1/4 cup salsa
- 1 cup spinach
- Salt + pepper to taste
- 2 corn tortillas
- Cilantro + avocado to top
Instructions
- Beat the eggs together in a small bowl. Heat a skillet over medium, spray with cooking spray (or oil) and add the eggs.
- Cook the eggs (scramble them!) until they're almost fully cooked, then add the beans, salsa, spinach and a pinch of salt and pepper. Continue cooking until the spinach has wilted.
- Heat the tortillas in the microwave for 30 seconds. Transfer to a plate and fill each taco with the egg mixture.
- Top with cilantro, avocado and hot sauce if desired. Enjoy!
Nutrition
