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Vegetarian Breakfast Tacos

(Serves 4-6)

Rise and shine to a vegetarian breakfast experience that will awaken your taste buds and energize your day! Say goodbye to boring breakfast options and indulge in our delicious Veggie Breakfast Tacos, you won’t regret it!

You Will Need

For the Tacos:
8 Eggs
¼ cup Sour Cream
2 tsp. Riega Verde Pork Seasoning, divided
4 tbsp. Unsalted Butter, divided
1 tbsp. Olive Oil
1 can (15 oz.) Black Beans, drained and rinsed
½ cup finely chopped White Onion
½ cup finely chopped Poblano Pepper
½ cup shredded Mexican Blend Cheese
2 tbsp. Hot Sauce
12 small Flour Tortillas, warmed

For the Quick Pico de Gallo:
½ cup chopped White Onion
½ cup quartered Cherry Tomatoes
2 tbsp. finely chopped Cilantro
1 tsp. Riega Verde Pork Seasoning
2 tsp. fresh Lime Juice

  1. Add quick pico de gallo ingredients to a bowl, stir to combine, and set aside until ready to use.
  2. Whisk eggs, sour cream, one teaspoon of Verde Pork seasoning together in a bowl. Set aside. (If a few lumps of sour cream remain, that’s ok!)
  3. Melt two tablespoons of butter in a large nonstick pan. Add onions, poblano peppers, black beans, and remaining one teaspoon of Verde Pork seasoning. Cook vegetables, stirring occasionally and gently smashing the black beans into the onions and peppers, for 5-6 minutes until softened.
  4. Carefully transfer to a bowl and cover with foil to keep warm.
  5. Turn the heat beneath the now-empty pan to medium-low. Add remaining two tablespoons of butter and olive oil. Once the butter is melted, pour the egg mixture into the center of the pan and cook the eggs, stirring frequently until mostly scrambled but still slightly runny, about two minutes.
  6. Add the shredded cheese and hot sauce to the eggs, and continue scrambling until cooked to your preferred doneness.
  7. Divide the black bean mixture between the warm tortillas, followed by the scrambled eggs. Top with quick pico de gallo and serve warm.