Breakfast Tacos with Avocado and Salsa

Breakfast tacos are a quick and easy way to start your day, and these vegetarian tacos are packed with flavor. The tofu and black beans provide protein, while the bell peppers and onion add sweetness and crunch. The avocado adds a creamy richness, and the salsa adds a bit of heat. These tacos are sure to please everyone at the table.

Breakfast tacos are a staple of Tex-Mex cuisine, and they're a great way to use up leftover ingredients. This recipe for vegetarian breakfast tacos is inspired by the classic migas tacos, but it uses tofu and black beans instead of meat. The result is a delicious and satisfying taco that's perfect for a quick and easy breakfast or lunch.

Prep time: 15 | Cook time: 15 | Serves: 4

Ingredients

• 1 package (10 count) whole-wheat tortillas
• 1 block firm tofu, crumbled
• 1 can (15 ounces) black beans, rinsed and drained
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 onion, chopped
• 1 avocado, sliced
• Salsa, for serving

Instructions

1. Heat a large skillet over medium heat. Crumble the tofu into the skillet and cook until browned, about 5 minutes.
2. Add the black beans, red bell pepper, green bell pepper, and onion to the skillet. Cook until the vegetables are softened, about 5 minutes.
3. Warm the tortillas in the microwave or on a comal.
4. Fill the tortillas with the tofu and vegetable mixture. Top with avocado and salsa.

Why It Works

• The tofu and black beans provide a good source of protein, making these tacos a filling and satisfying meal.
• The bell peppers and onion add sweetness and crunch to the tacos, and they also provide a good source of vitamins and minerals.
• The avocado adds a creamy richness to the tacos, and it's also a good source of healthy fats.
• The salsa adds a bit of heat to the tacos, and it also provides a good source of flavor.