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Breakfast Tacos
A refreshing twist on an old favorite, perfect for any time of the day.
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| Servings | Prep Time |
| 4servings | 15minutes |
| Cook Time |
| 15minutes |
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Ingredients
- 8 tortillas6″ flour or if gluten free, corn
- 5tbsp olive oildivided
- 1lb mushroomsbutton, sliced (optional)
- 2cups refried beansvegetarian
- 8 eggscooked to your preference, I cooked them sunny side up for recipe
- 2cups lettucechopped
- 2cups pico de gallosee recipe below
- 2cups mexican cheese blendregular or gluten free, if dairy free use vegan cheese substitute
- 1 avocadopitted and sliced (optional)
- 1/4cup cilantrodiced (optional)
Instructions
- Prepare pico de gallo. Set aside.
- Rinse, drain and chop the lettuce. Set aside.
- If using leftover mushrooms, warm them until heated through. If using fresh mushrooms, saute in a hot saucepan with 2 tablespoons of olive oil, until lightly browned, about 5 minutes. Turn heat to low and stirring occasionally, cook mushrooms until tender, about 5 minutes.
- In a small saucepan heat the refried beans, Turn heat to low, stirring occasionally to keep warm.
- Divide tortillas into 4’s and wrap them in a paper towel, microwave for 30 seconds or cook tortillas in batches of 2 in 1 tablespoon of hot olive oil in a large non-stick skillet about 2 minutes each side and set aside.
- Add 1 tablespoon of olive oil to a non-stick skillet and cook 4 eggs at a time. Cook the eggs to your to your preference. For this recipe I cooked the eggs for about 3 minutes on medium heat and covered the skillet with a lid. To add extra steam to cook the tops add a teaspoon of water to the pan and let the steam cook the tops of the eggs.
- Spread 1/4 cup refried bean mixture and 1/4 cup sauteed mushrooms on each tortilla.
- Add 1/4 cup chopped lettuce to each tortilla.
- Add 2 eggs to each taco, then top each taco with 1/4 cup of cheese and 1/4 cup of fresh pico de gallo.
- If desired, garnish with fresh avocado slices and chopped cilantro.
- Serve immediately.
Recipe Notes
Click here for the pico de gallo recipe.
This Vegetarian Breakfast Tacos recipe is gluten free, vegetarian and dairy free and vegan with substitutions.
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