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Veggie Breakfast Tacos

COOK TIME
30 mins
PREP TIME
10 mins
SERVINGS
8
RATE THIS RECIPE
(12)
Siri and Carson Daly cook up two of their favorite Mexican-inspired breakfast recipes: Chorizo, hash brown and egg-stuffed burritos and veggie, egg and bean-filled tacos. TODAY, March 16th 2017.
Siri and Carson Daly cook up two of their favorite Mexican-inspired breakfast recipes: Chorizo, hash brown and egg-stuffed burritos and veggie, egg and bean-filled tacos. TODAY, March 16th 2017.Nathan Congleton / TODAY
COOK TIME
30 mins
PREP TIME
10 mins
SERVINGS
8
RATE THIS RECIPE
(12)

Ingredients

  • 1 can vegetarian refried beans
  • 1 tablespoon vegetable oil
  • 1 onion, sliced
  • 1 red bell pepper, seeded and sliced
  • 1 green bell pepper, seeded and sliced
  • 12 eggs
  • 1/2 cup milk or cream
  • 8 corn tortillas
  • 1 cup queso fresco, crumbled
  • Salt and pepper
  • Optional toppings
  • Cilantro
  • Avocado
  • Salsa
  • Hot sauce
  • Chef notes

    Aside from being a great morning dish, it also combines two of our favorite weeknight themes: Taco Tuesday and Breakfast for Dinner. It's a yummy vegetarian breakfast taco with some added protein from the refried beans that will surely become a favorite in your house, too.

    Technique tip: Lightly grilling the tortillas gives the tacos a great texture. Also, kitchen tongs will help you easily flip the tortillas.

    Swap option: The great thing about this recipe is you can really add any veggie you have on hand: Mushrooms, spinach or zucchini would be great in these tacos.

    Preparation

    1.

    In a small saucepan, add refried beans and cook over low heat, stirring frequently, until warmed through. Let sit over low heat.

    2.

    In a large non-stick skillet, heat vegetable oil over medium-high heat. Add onions and peppers and season with salt and pepper. Cook vegetables for about 10-15 minutes, until they soften and begin to caramelize. Remove from pan and set aside.

    3.

    Crack eggs into a large bowl, whisk in milk and season with salt and pepper. Lower heat in skillet to medium-low and add eggs. Scramble the eggs, stirring every 30 seconds or so with a rubber spatula, for about 6-8 minutes until eggs are cooked (but still look slightly wet).

    4.

    Remove from pan and wipe it dry with a paper towel. Using tongs, heat tortillas for a couple of minutes per side until they start to brown a little.

    5.

    To assemble tacos, layer refried beans, eggs, veggies, queso fresco and your favorite toppings. Fold in half and enjoy!