Vegan Mexican Breakfast Tacos
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Mexican · 30 min · Beans · vegetarian, vegan, dairy-free
261 cal
9g protein
45g carbs
5g fat
per serving · estimated
Ingredients
- 4 small Corn tortillas
- 1 can (15 oz) Canned black beans
- 1 large Red bell pepper
- 1 medium Onion
- 1 Garlic cloves
- 1 tbsp Olive oil
- 1/2 tsp Chili powder
- 1/2 tsp Cumin
- to taste Salt
- 1/4 cup chopped Fresh cilantro
- 1 Lime
Method (tap to check — screen stays awake)
- Drain and rinse the black beans. Set aside.
- Dice the red bell pepper and onion. Mince the garlic.
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the onion, bell pepper, and garlic. Sauté until softened, about 5 minutes.
- Add the black beans, chili powder, cumin, and a pinch of salt to the skillet. Cook for another 5 minutes, stirring occasionally.
- While the filling cooks, warm the corn tortillas in a dry skillet or microwave.
- Spoon the black bean mixture into each tortilla. Garnish with chopped cilantro and a squeeze of lime.
- Serve immediately with extra lime wedges if desired.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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