Mouthwatering Mexican Vegetarian Breakfast Tacos

Allergens

Dairy (sour cream)

Ingredients

• 8 small corn tortillas
• 1 can (15 oz) black beans, drained and rinsed
• 2 cups fresh spinach leaves
• 1 ripe avocado, sliced
• 1 cup shredded cheddar cheese
• 1 cup tomatillo salsa
• 1/4 cup sour cream
• 2 tbsp chopped fresh cilantro
• 1 lime, cut into wedges
• Salt and pepper, to taste

Instructions

1. Warm the tortillas in a dry pan or microwave them for 30 seconds. Heat black beans in a small saucepan over medium heat until warmed through. Season with salt and pepper to taste. Assemble tacos by placing a spoonful of black beans, avocado slices, spinach leaves, shredded cheddar cheese, and tomatillo salsa onto each tortilla. Top with a dollop of sour cream and a sprinkle of chopped fresh cilantro. Serve immediately with lime wedges on the side for added zest.

Chef’s Insight

To add a little heat to your breakfast tacos, try sprinkling some diced jalapeños or adding a pinch of cayenne pepper to the black beans.

Notes

For optimal taste and texture, use fresh ingredients and avoid overcooking the beans or tortillas.