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.
Cuisine American, Mexican
Keyword beans, breakfast, brunch, budget, cheap, easy, fire and earth kitchen, gluten free, glutenfree, healthy, ideas, mexican, plant based on a budget, plant-based, quick, recipes, tacos, tasty, vegan, vegetarian
Prep Time 10minutes
Cook Time 10minutes
Total Time 20minutes
Author Renee Press
3/4cupof black beans, cooked (about 1/2 can)
1/2cupof yellow onion, diced
1/2cupof mushrooms, chopped (optional)
1/2cupof fresh corn kernels (or frozen)
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!