Busy mornings call for simple, real food. Breakfast Tacos use warm tortillas, soft scrambled eggs, black beans, peppers, avocado, and salsa. Ready in minutes. Easy to adapt: use corn tortillas for gluten-free, skip cheese for dairy-free, or swap in a tofu scramble for vegan.
Why we love it:
- Protein + fibre: Eggs and beans support steady energy.
- Nutrients: Avocado adds healthy fats; peppers and salsa add vitamin C and lycopene.
- Gut support: Beans and vegetables provide prebiotic fibre.
- Customizable: Works GF/DF/vegan with simple swaps.
- Meal-prep friendly: Cook beans/veg ahead; assemble to serve.
Try it out this weekend for a fun brunch option or as meal prep!
Ingredients
- 4 large eggs
- Sea salt
- ½ teaspoon avocado oil
- 1 cup Pico de Gallo
- ¼ cup grated cheddar cheese or Mexican cheese blend
- ½ avocado, sliced
- 4 corn or flour tortillas, warmed or charred over a gas flame
- Fresh cilantro leaves, for garnish
- Hot sauce, for serving
Instructions
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In a medium bowl, beat the eggs with a pinch of salt.
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In a medium nonstick skillet, heat the avocado oil over medium heat. Add half the pico de gallo and cook, stirring, for 3 to 5 minutes, or until lightly softened. Add the eggs and scramble until just set. Stir in the cheese and remove from the heat.
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To assemble breakfast tacos, divide the eggs and avocado slices among the tortillas. Top with the remaining pico de gallo and cilantro. Serve with hot sauce.
Recipe from Love and Lemons.
Looking for more nutrition support? Book with a Naturopathic Doctor or our Certified Functional Nutrition Practitioner today!
