Summer Breakfast Taco with Veggies

Summer Breakfast Taco with Veggies are a weekly breakfast must-have. This budget-friendly plant-based meal is simple to prepare, crowd-pleasing, and savory.

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Prep Time 15

Cook Time 10

Total Time 25

Course Breakfast, Side Dish

Cuisine Mexican

Servings Tacos

Calories 211 kcal

Ingredients

2-3 cups corn canned, frozen
3-4 small zucchini diced
1 small cherry tomatoes diced
½ tsp onion minced
8 tbsp black beans
16 tbsp vegan cheese
6 corn tortillas
salsa vegan, optional, for garnish
cilantro optional, for garnish

Instructions

Preheat the oven to 400°F
In a corn tortillas, put the zucchini and corn. Bake for 9-10 minutes. Once cooked, set them aside.
In a large bowl, mix the cherry tomatoes, onion, and black beans.
On a cooked tortilla, put all the veggie mixture, then fold the tortilla. (Just like in the picture.)
Topped with cheese, cilantro, and salsa. (If desired.)

Nutrition

Calories: 211kcalCarbohydrates: 34gProtein: 6gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 231mgPotassium: 391mgFiber: 6gSugar: 4gVitamin A: 269IUVitamin C: 14mgCalcium: 53mgIron: 1mg

Keyword dairy-free, plant-based, tacos, vegan, veggie recipe

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