Gluten-Free Tex-Mex Breakfast Tacos with Smoky Roasted Veggies and Avocado Crema
A flavorful tex-mex brunch perfect for gluten-free eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- Corn tortillas (gluten
- free)
- Black beans (canned, rinsed and drained)
- Red bell pepper
- Yellow bell pepper
- Zucchini
- Jalapeño
- Cherry tomatoes
- Garlic cloves
- Onion
- Olive oil
- Chili powder
- Paprika
- Ground cumin
- Salt and pepper
- Eggs (large, for scrambling)
- Fresh cilantro leaves
- Lime wedges
- Avocado
- Greek yogurt or sour cream
- Hot sauce (optional)
Instructions
- Prepare the smoky roasted vegetables: slice bell peppers, zucchini, and jalapeño into thin strips halve cherry tomatoes. In a large bowl, toss with olive oil, garlic, chili powder, paprika, cumin, salt, and pepper. Spread onto a baking sheet and roast in the oven until tender and slightly charred. Prepare the avocado crema: mash ripe avocados with Greek yogurt or sour cream, lime juice, and chopped cilantro leaves. Season to taste with salt and pepper. Scramble eggs in a non stick pan over medium heat until set but still tender. To assemble the tacos, warm corn tortillas in a dry skillet or on a griddle. Layer scrambled eggs, roasted vegetables, and avocado crema onto each tortilla. Garnish with extra cilantro leaves, a squeeze of lime juice, and a drizzle of hot sauce if desired.
Chef’s Insight
Balance flavors by adding a hint of sweetness from the bell peppers and a touch of heat from jalapeño. Ensure each bite has a mix of ingredients for an explosive flavor experience.
Notes
Use fresh ingredients for the best flavor and texture in this dish.