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. 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!
2Tablespoonsof orange juice (if you have a fresh orange, just squeeze by hand!)
1/4teaspoonof sea salt
1/4teaspoonof chili pepper
1/8cupof nutritional yeast (optional)
freshly ground black pepper, to taste
1packageof corn tortillas or taco shells
1ripe tomato, diced
1/2cupof fresh baby arugula (or lettuce)
1avocado, thinly sliced (optional)
Heat 1 tsp 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!
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