Southwest Breakfast Tacos

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Southwest Breakfast Tacos

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  • 12 slices bacon
  • 1 (15 ounce) can black beans
  • 3 plum tomatoes, diced
  • 1 ripe avocado, chopped
  • 3 tsp extra virgin olive oil, divided
  • 3 tbs fresh cilantro, chopped
  • 2 tsp light chili powder
  • 1 tsp Cajun seasoning
  • Salt and Pepper to taste
  • Avocado or grapeseed oil cooking spray
  • 6 Mikey’s Gluten-Free Cassava Tortillas
  • 1 dozen Eggs beaten
  • 1 cup Violife Plant-Based Feta


  1. Heat oven to 400 F. On a baking sheet (lined with parchment paper, if you have it), lay bacon flat. Bake until crispy, about 12-15 minutes. When finished baking, drain on paper towels for several minutes before chopping.
  2. While bacon cooks, combine beans, tomatoes, avocado, 2 teaspoons olive oil, cilantro, chili powder, cajun seasoning, salt and pepper in a small bowl.
  3. Heat a large, nonstick skillet over medium-low heat. Spray both sides of tortillas lightly with cooking oil spray and place in skillet, one at a time. Grill on both sides until soft and pliable, about 20 seconds for each side. Remove to a plate and set aside.
  4. In same skillet, still at medium-low heat, add remaining olive oil, followed by eggs and a pinch of salt. Stir constantly until scrambled.
  5. Divide scrambled eggs, black bean mix, bacon and cheese equally between tacos.
  6. Serve with a side of your favorite salsa, if desired.
Southwest Breakfast Tacos
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