Black Bean and Orange Breakfast Tacos

BY : PUBLISHED : June 18th, 2014 UPDATED: September 29th, 2022

These tasty black bean and orange breakfast tacos are protein-packed, filled with veggies, and super fresh tasting from a hint of freshly squeezed orange juice.

Jump to Recipe      

If you make the bean filling ahead of time and pre-dice your tomatoes, you will cut preparation time down to under five minutes! The filling is a combination of onions, mushrooms, sweet corn, black beans, and fresh orange juice. Set in a toasty corn tortilla and topped with fresh arugula and chopped tomatoes these are heavenly.

Play with the filling and topping ingredients once you have the structure down. Avocado would be great, as would chopped red pepper. These would make for a lovely brunch as well!

Black bean and orange breakfast taco on a plate with sliced oranges.

Black bean and orange breakfast taco on a plate with sliced oranges.

Black Bean and Orange Breakfast Tacos

Renee Press
These tasty black bean and orange breakfast tacos are protein packed, filled with veggies, and super fresh tasting from a hint of freshly squeezed orange juice.
5 from 21 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Breakfast
Cuisine American, Mexican
Servings 3 servings
Calories 412 kcal
METHOD Stovetop
DIET Vegan

Ingredients
  

  • ¾ cup of black beans, cooked (about ½ can)
  • ½ cup of yellow onion, diced
  • ½ cup of mushrooms, chopped (optional)
  • ½ cup of fresh corn kernels (or frozen)
  • 2 Tablespoons of orange juice (if you have a fresh orange, just squeeze by hand!)
  • ¼ teaspoon of sea salt
  • ¼ teaspoon of chili pepper
  • ¼ teaspoon of paprika
  • cup of nutritional yeast (optional)
  • freshly ground black pepper, to taste
  • 1 package of corn tortillas or taco shells
  • 1 ripe tomato, diced
  • ½ cup of fresh baby arugula (or lettuce)
  • 1 avocado, thinly sliced (optional)

Instructions
 

  • Heat 1 teaspoon of oil in a skillet (or use water), and saute onions, mushrooms, fresh corn, and black beans for 4-5 minutes until onion is soft. Add nutritional yeast, salt, pepper, chili pepper, paprika, and orange juice and mash with a potato masher. Set filling aside in a small bowl.
  • If using soft tortillas, wipe out skillet and heat corn tortillas on each side.
  • Fill each tortilla with a bit of greens and bean filling. Top with tomatoes and avocado if using. Top with your favorite salsa or hot sauce and enjoy!

Notes

Play with the filling and topping ingredients once you have the structure down. Avocado would be great, as would chopped red pepper. These would make for a lovely brunch as well!

Nutrition

Calories: 412kcalCarbohydrates: 67gProtein: 12gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 411mgPotassium: 953mgFiber: 16gSugar: 6gVitamin A: 699IUVitamin C: 24mgCalcium: 118mgIron: 3mg
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

 

About Renee Press

Renee Press is the founder of Fire and Earth Kitchen in Seattle WA. which offers cooking classes, food coaching, and chef services. She's on a mission to make vegan, gluten-free cooking easy, accessible, and delicious for everyone. fireandearthkitchen.com

View all posts by Renee Press

Reader Interactions

Leave a Reply

Your email address will not be published.

Recipe Rating




Share to...