Veggie Packed Breakfast Tacos Recipe

Ash Tyrrell

Veggie Packed Breakfast Tacos Recipe

I made these veggie-packed breakfast tacos on a busy morning when I wanted something filling but still fresh and colorful. After the first bite, I knew I’d be making them again and again.

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Prep Time 10

Cook Time 15

Servings: 4

Ingredients Method Notes

Ingredients

Eggs – 6 large These form the fluffy, protein-rich base of the tacos; always use fresh eggs for the best texture and flavor.
Milk – 2 tablespoons A small splash makes the eggs softer and creamier; whole milk works best, but any milk is fine.
Olive oil – 1 tablespoon Used for sautéing the vegetables and adding a light richness without overpowering the flavors.
Red bell pepper – 1 medium diced (Adds natural sweetness and vibrant color; dice evenly so it cooks at the same speed as the onion.)
Yellow onion – 1 small finely chopped (Builds a savory flavor base; smaller pieces soften faster and blend better with eggs.)
Fresh spinach – 2 packed cups chopped (Wilts perfectly into the eggs; avoid frozen spinach because it releases too much water.)
Black beans – ½ cup cooked and rinsed (Adds fiber and makes the tacos more filling; rinsing removes excess sodium.)
Cheddar cheese – ½ cup freshly grated (Freshly grated cheese melts smoother and tastes better than pre-shredded cheese.)
Corn tortillas – 8 small Provide authentic flavor and hold the filling well; warming them prevents cracking.
Salt – ½ teaspoon Enhances all the ingredients; add gradually and adjust to taste.
Black pepper – ¼ teaspoon Adds mild warmth without overpowering the vegetables.
Optional toppings – avocado slices salsa, fresh cilantro (These add freshness, color, and extra flavor layers.)

Method

Start by washing and chopping all the vegetables. Dice the bell pepper, onion, and spinach into small, even pieces. This helps everything cook evenly and blend well into the eggs.
Heat olive oil in a skillet over medium heat. Add the onion and bell pepper, cooking until soft and fragrant. Stir occasionally to prevent browning and allow natural sweetness to develop.
Stir in the chopped spinach and black beans. The spinach will wilt quickly, and the beans will warm through. Keep stirring gently to distribute everything evenly.
In a bowl, whisk the eggs with milk, salt, and pepper. Pour the mixture into the skillet with the vegetables. Lower the heat slightly and stir slowly to create soft, fluffy curds.
Sprinkle the grated cheese over the eggs and gently fold it in. Cook just until the cheese melts and the eggs are set but still tender.
Heat the tortillas in a dry pan or tortilla warmer. Warm tortillas are more flexible and enhance the overall eating experience.
Spoon the egg and veggie mixture into each tortilla. Add your favorite toppings and serve immediately while warm.

Notes

I always cook the vegetables fully before adding eggs to avoid watery tacos.
I prefer cooking eggs on low heat because it keeps them soft and creamy.
I taste and adjust seasoning at the end since cheese and beans add saltiness.
I like warming tortillas right before serving for the best texture and flavor.