Vegetarian Breakfast Tacos
Servings: 6 servings
Calories: 614kcal
My vegetarian breakfast tacos have creamy cottage cheese scrambled eggs, and zesty black beans. 28g protein per serving in 30 minutes.
Print Recipe
Add to Collection
Ingredients
For the lime crema:
- ½ cup plain Greek yogurt
- 1 medium lime
- ¼ teaspoon kosher salt
For the zesty black beans:
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 15-oz can black beans drained and rinsed
- ½ teaspoon ground cumin
- ¼ teaspoon kosher salt
- 1 medium lime juiced, ~1 tbsp
For the creamy scrambled eggs:
- 12 large eggs
- 8 oz cottage cheese about 1 cup
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For assembly:
- 12 6-inch flour tortillas
- 1½ cups shredded cheddar cheese or Mexican blend cheese
For serving:
- 2 green onions thinly sliced
- fresh cilantro chopped
- hot sauce
Instructions
Make the lime crema:
- Whisk together the Greek yogurt, lime juice, and salt in a small bowl until smooth. Set aside. (Can be made up to 5 days ahead and refrigerated.)
Make the zesty black beans:
- Heat the olive oil in a medium skillet over medium heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the black beans, cumin, and salt. Cook, stirring occasionally, until warmed through, about 3-4 minutes. Remove from heat and stir in the lime juice. Transfer to a bowl and cover to keep warm.
Make the creamy scrambled eggs:
- In a blender, combine the eggs, cottage cheese, salt, and pepper. Blend until completely smooth, about 30 seconds. No cottage cheese curds should remain.
- Heat a large nonstick skillet over medium-low heat. Pour in the egg mixture and cook, stirring gently with a spatula, until soft curds form and eggs are just set but still creamy, about 5-6 minutes. Remove from heat. (Eggs will continue cooking from residual heat.)
Assemble the tacos:
- Wipe out the skillet used for beans (or use a separate skillet). Heat over medium heat. Place one tortilla in the skillet and immediately sprinkle 2 tablespoons of cheese evenly over the surface. Cook until the cheese melts and the edges turn golden and crispy, about 1-2 minutes.
- Spoon about 2 tablespoons of black beans down the center of the tortilla, then top with a generous scoop of scrambled eggs (about ¼ cup). Fold and transfer to a plate. Repeat with remaining tortillas, cheese, beans, and eggs.
Serve:
- Drizzle tacos with lime crema and top with sliced green onions and cilantro. Serve immediately with hot sauce on the side.
Notes
- Blend the cottage cheese until it’s totally smooth. You won’t taste it at all, but it sneaks in extra protein and makes the eggs insanely creamy.
- Take it low and slow with the eggs. Medium-low heat and gentle stirring are the secret to soft, custardy curds—high heat is how you end up with rubbery eggs.
- Don’t skip the crispy cheese step. This is what really sets these tacos apart. Those golden, crunchy edges add way more flavor and texture than plain melted cheese ever could.
- Cook in batches if you’re feeding a crowd. Just keep finished tacos warm on a sheet pan in a 200°F oven while you assemble the rest.
- For meal prep, make beans and lime crema on Sunday, scramble eggs fresh each morning (takes 5 minutes), and assemble tacos in 2–3 minutes per taco (about 10–12 minutes for 2 tacos).
Nutrition
Calories: 614kcal | Carbohydrates: 53g | Protein: 37g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 408mg | Sodium: 1283mg | Potassium: 591mg | Fiber: 9g | Sugar: 5g | Vitamin A: 935IU | Vitamin C: 8mg | Calcium: 427mg | Iron: 6mg
