What are you eating for breakfast these days? Despite having a relentless sweet tooth, I tend to lean savory at breakfast (it makes dessert at the end of the day taste all the sweeter!). Lately I’ve been very into tacos (for every meal, to be honest), but the problem, at least when eating out, is that most breakfast tacos involve eggs, bacon, and/or cheese and rarely any vegetables. My solution? Add beans! And as many greens as you can cram in there.
Black beans have been my top pick for protein, plus caramelized red onion, avocado, baby spinach, a ton of cilantro (it’s so good for you), scallions, chunky salsa, a quick homemade creamy garlic sauce, and a squeeze of lime—all stuffed into a couple of lightly charred, grilled corn tortillas. There’s really nothing inherently breakfast-y about these “breakfast” tacos, but I eat them for breakfast so…let’s go with it. (They’re great for lunch and dinner too.)
This is one of those extra simple meals that’s barely a recipe, and yet somehow the flavors together end up being so much more than you expected. After careful consideration, I think the magic happens when you combine sweet caramelized onion with salsa and creamy garlic sauce, plus crispy-but-still-chewy tortilla. So, if nothing else, do that the next time you make tacos and then report back to me on whether your taco game just got really, really good.
Vegan Black Bean Breakfast Tacos
Serves: 8 small tacos
Protein-packed black bean breakfast tacos with a quick homemade creamy cashew sauce and lots of good-for-you greens. I'm calling these "breakfast" tacos, but really they are "anytime" tacos!
Cuisine: Gluten Free, Vegan Servings: 8 small tacos
Prep Time: 15 minutes Cook Time: 5 minutes
Protein-packed black bean breakfast tacos with a quick homemade creamy cashew sauce and lots of good-for-you greens. I'm calling these "breakfast" tacos, but really they are "anytime" tacos!
Copyright © 2023 Amanda Maguire for Pickles & Honey