Vegetarian breakfast tacos are the perfect morning treat for both non-meat eaters and meat eaters alike. They’re the sort of dish where you don’t feel like you are missing out by skipping bacon or sausages in the taco – the soft scrambled eggs is more than enough!
This is the latest in our series of tasty recipes that feature just 7 simple ingredients. They are all super tasty and can be made by people of any cooking ability.
The real beauty with this recipe is the sheer speed in which you can whip them up. You’ll have them cooked in less than 20 minutes and be scoffing your heart out.
Vegetarian Breakfast Tacos: Ingredients
- Flour tortillas
- Sour cream (or plain yoghurt)
- Kidney beans
Start by peeling the avocados and chopping them up roughly. The key is that they are nice and ripe. Squeeze with lime juice and a little salt and pepper.
Warm the tortillas for 10 seconds in the microwave or quickly heat them in a frying pan. Smear them with a layer of the sour cream.
Add the chopped avocado and coriander down the middle.
Heat up a frying pan and add the kidney beans to the pan. Make sure to have strained the beans of the juice from the tin. You only want to fry them for about 30-60 seconds over a medium to high heat. Remove them, and add a handful to each taco.
Clean the pan and scramble the eggs. A little knob of butter over a medium heat with a spatula in hand is key. Stir them up and remove from the heat about 20 seconds before they start to set. There is nothing worse than dry scrambled eggs. Season at the very end with a little salt and pepper.
Add a little spoonful of the eggs to each taco.
You want to keep these bite-sized, so that people can pick them up and eat them all in one go. Don’t overfill them and have everyone reaching for the cutlery.
Sprinkle with a little coriander, serve up to your dining partners and watch their faces light up.
The tastiest little vegetarian breakfast tacos you’ll ever eat.
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