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Mexican Veggie Breakfast Tacos

Servings: 4

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Ingredients:

  • 2 tablespoons Olive oil
  • 2 cups Bell Peppers, diced
  • 1 cup Onion, diced
  • 1 cup Zucchini, diced
  • 1 can Black beans, drained and rinsed
  • 6 none Eggs, beaten
  • to taste none Salt and Pepper
  • 8 none Taco shells
  • 1 cup Cheddar Cheese, grated
  • 1 none Avocado, sliced

Instructions:

  1. Heat the olive oil in a large skillet over medium heat. Add bell peppers and onion, cook until softened, about 5 minutes.
  2. Add zucchini and black beans, cook for another 5 minutes until the zucchini is softened.
  3. Add the beaten eggs to the skillet, season with salt and pepper. Cook, stirring occasionally, until the eggs are fully cooked.
  4. Warm the taco shells according to package instructions.
  5. Fill each taco shell with the veggie and egg mixture, top with grated cheese and avocado slices. Serve immediately.