Green Chili Veggie Breakfast Tacos

In recent years, the demand for plant-based breakfast options has soared, as more people are becoming health-conscious and looking for nutritious ways to start their day. Gone are the times when breakfast was synonymous with heavy and calorific dishes; today, individuals are seeking lighter, vibrant meals that not only provide energy but also contribute to overall wellness. One dish that encapsulates this trend beautifully is Spicy Green Chili Veggie Breakfast Tacos. These tacos are not just another breakfast option; they're a celebration of flavors, textures, and the bounty of vegetables that can invigorate your morning routine.

Start your day with a burst of flavor and nutrition by trying Spicy Green Chili Veggie Breakfast Tacos! These vibrant, plant-based tacos feature a mix of black beans, zucchini, red bell peppers, fresh spinach, and zesty green chilies, all wrapped in warm corn tortillas. Perfect for meal prep or a weekend brunch, these customizable tacos cater to all dietary preferences and are packed with health benefits. Elevate your breakfast routine with this delicious recipe!

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Ingredients

4 small corn tortillas

1 cup of cooked black beans (canned or homemade)

1 medium zucchini, diced

1 red bell pepper, diced

1 cup fresh spinach, roughly chopped

1/2 cup of corn kernels (fresh or frozen)

1 small onion, diced

2 cloves garlic, minced

2 green chilies, chopped (jalapeños for extra heat)

1 teaspoon cumin powder

1 teaspoon smoked paprika

Salt and pepper to taste

1 tablespoon olive oil

Fresh cilantro leaves, for garnish

1 avocado, sliced

Lime wedges, for serving

Optional: crumbled feta or shredded cheese, for topping

Instructions

Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté for about 2-3 minutes until the onion is translucent.

Add Zucchini and Bell Pepper: Stir in the diced zucchini and red bell pepper. Cook for another 5 minutes, until the vegetables begin to soften.

Incorporate Other Ingredients: Stir in the chopped green chilies, corn, black beans, cumin, smoked paprika, salt, and pepper. Cook for an additional 5-7 minutes, stirring frequently, until everything is heated through and nicely combined. Finally, add the chopped spinach and cook for about 1 more minute, just until it wilts.

Warm the Tortillas: While the veggie mixture is cooking, warm the corn tortillas in a separate pan over medium heat for about 30-45 seconds on each side until they are pliable.

Assemble the Tacos: Use a spoon to add generous portions of the veggie mix onto each warm tortilla. Top with slices of fresh avocado, and if desired, sprinkle crumbled feta or shredded cheese over the top.

Garnish and Serve: Finish with fresh cilantro leaves and serve with lime wedges on the side to squeeze over the tacos for an extra zing of flavor.

Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4 tacos