Vegan Black Bean Breakfast Tacos
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
Vegan Black Bean Breakfast Tacos
Serves: 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!
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!
Instructions
- Make the garlic sauce: In a high speed blender, blend all of the ingredients until very smooth. Chill until ready to use. (It will thicken as it chills.)
- Heat a non-stick skillet over medium heat. Once the pan is hot, add the olive oil and cook the onion for 3-4 minutes, until soft and slightly caramelized. Season with salt and pepper. Remove the pan from the heat.
- Assemble the tacos: For each taco, take one warm tortilla and lay black beans, cooked onion, and avocado slices down the middle. Lightly season with salt and pepper. Layer a small amount of baby spinach and cilantro on top, then sprinkle with scallions. Finish with a scoop of salsa and a drizzle of creamy garlic sauce. Serve with lime wedges.
Copyright © 2020 Amanda Maguire for Pickles & Honey
Team Savory all the way! I can’t do anything sweet first thing in the morning or I feel “off” the entire rest of the day and find that I crave sweets constantly. Your tacos sound great! (especially that creamy garlic sauce – yum!)
Yes!! I also find that I crave more sweets when I don’t go savory at breakfast. Sometimes it’s worth it, but most days I try to save the sweets for afternoon/evening and that’s been working out better for me. 🙂
I’ve been wanting to change up my usual overnight oats for a while. These tacos sound awesome!
Tacos are a nice change from the usual breakfast fare, I think. 🙂
The ingredients in this are so on point! I’m making burritos for dinner and will def try your caramelized onion, salsa, and garlic sauce combo. I think I may grill my tortillas per your recommendation too!
Definitely grill your tortillas, Shannon! It sounds so silly, but that was a real “a-ha!” moment for me. 🙂
Creamy garlic sauce on tacos? What delight! I think this will be an addiction.
Yes! The addiction is real. 😉
I can go for tacos anytime of day! These look delish. Thanks for sharing!
Me too! Taco Tuesday every day. 😉