12 Delicious Vegetarian Breakfast Tacos Recipes

Good morning, taco lovers! Who says tacos are just for lunch or dinner? We’re here to revolutionize your breakfast game with 12 mouthwatering vegetarian taco recipes that are as easy to make as they are delicious. Whether you’re craving something sweet, savory, or packed with protein, we’ve got you covered. So, grab your skillet and let’s turn your morning routine into a fiesta of flavors!

Avocado and Black Bean Breakfast Tacos

Breakfast just got a gourmet upgrade with these Avocado and Black Bean Breakfast Tacos, a dish that marries creamy textures with hearty flavors for a morning meal that’s both satisfying and sophisticated.

Ingredients

• 4 small corn tortillas (I always warm them slightly for extra pliability)
• 1 ripe avocado, sliced (look for that slight give under pressure)
• 1 cup black beans, rinsed and drained (canned works great for convenience)
• 2 large eggs (room temperature eggs blend more smoothly)
• 1/4 cup crumbled feta cheese (for a salty, tangy kick)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/2 tsp cumin (toasted lightly for depth)
• Salt and freshly ground black pepper (to season layers of flavor)
• Fresh cilantro leaves (for a bright, herbal finish)
• Lime wedges (because a squeeze of acidity ties everything together)

Instructions

1. Heat the olive oil in a medium skillet over medium heat until shimmering, about 1 minute.
2. Add the black beans and cumin to the skillet, stirring gently to warm through and coat the beans in spices, about 2 minutes. Tip: Toasting the cumin beforehand unlocks its aromatic oils.
3. In the same skillet, push the beans to one side and crack the eggs into the empty space. Cook to your preferred doneness, about 3 minutes for runny yolks. Tip: Covering the skillet helps the tops set without flipping.
4. While the eggs cook, warm the tortillas in a dry skillet over medium heat for about 30 seconds per side, just until they’re pliable and slightly charred.
5. Assemble the tacos by dividing the black beans and eggs among the tortillas. Top with avocado slices, feta cheese, and cilantro. Tip: Adding the avocado last prevents it from getting too warm.
6. Serve immediately with lime wedges on the side for squeezing over.

Perfectly balanced, these tacos offer a delightful contrast between the creamy avocado and the earthy black beans, while the feta adds a punch of salinity. For an extra touch of luxury, drizzle with a bit of hot sauce or a sprinkle of smoked paprika.

Scrambled Tofu and Spinach Breakfast Tacos

Hearty and wholesome, these scrambled tofu and spinach breakfast tacos are a vibrant start to any morning, blending the creamy texture of tofu with the fresh, earthy notes of spinach, all wrapped in a warm tortilla.

Ingredients

• 1 block (14 oz) firm tofu, pressed and crumbled – I find that pressing the tofu for at least 15 minutes removes excess water, making it perfect for scrambling.
• 2 tbsp extra virgin olive oil – my go-to for its fruity notes that complement the tofu beautifully.
• 2 cups fresh spinach, roughly chopped – the vibrant green adds not just color but a burst of nutrition.
• 1/2 tsp turmeric – for that golden hue and a subtle earthiness.
• 1/4 tsp garlic powder – a quick flavor boost without the chopping.
• 4 small corn tortillas – warmed, they’re the ideal vessel for our scramble.
• Salt to taste – though I’m careful not to overdo it, as the tofu soaks up flavors wonderfully.

Instructions

1. Heat the olive oil in a non-stick skillet over medium heat (350°F) until shimmering, about 1 minute. Tip: A well-heated pan ensures the tofu doesn’t stick.
2. Add the crumbled tofu to the skillet, spreading it evenly. Let it cook undisturbed for 2 minutes to develop a slight crust. Tip: This step adds texture, making the scramble more interesting.
3. Sprinkle the turmeric and garlic powder over the tofu, stirring gently to coat evenly. Cook for another minute, allowing the spices to bloom.
4. Fold in the chopped spinach, stirring until just wilted, about 30 seconds. Tip: Overcooking the spinach can lead to a mushy texture, so keep an eye on it.
5. Season with salt to taste, then remove from heat.
6. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side, or until pliable.
7. Divide the scrambled tofu and spinach mixture evenly among the tortillas, folding them into tacos.

Delightfully textured with the creamy tofu against the slight chew of the tortillas, these tacos are a symphony of flavors. Serve them with a side of avocado slices or a drizzle of hot sauce for an extra kick.

Sweet Potato and Black Bean Breakfast Tacos

Kickstart your morning with a dish that marries the earthy sweetness of sweet potatoes with the hearty richness of black beans, all wrapped in a warm, soft tortilla. These breakfast tacos are a vibrant, nutritious way to begin your day, offering a perfect balance of flavors and textures that will keep you energized until lunch.

Ingredients

• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes (I find the smaller cubes cook more evenly)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/2 tsp ground cumin (toasted and ground at home for the best flavor)
• 1/2 tsp smoked paprika (adds a lovely depth)
• 1/4 tsp salt (I prefer sea salt for its clean taste)
• 1 cup canned black beans, rinsed and drained (look for low-sodium varieties)
• 4 small flour tortillas (warmed slightly for the best texture)
• 1/4 cup crumbled feta cheese (the tanginess pairs beautifully with the sweet potatoes)
• 1 avocado, sliced (ripe but firm works best)
• Fresh cilantro leaves for garnish (a must for that fresh pop of color and flavor)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the diced sweet potatoes with olive oil, cumin, smoked paprika, and salt until evenly coated. Spread them out on the prepared baking sheet in a single layer.
3. Roast the sweet potatoes for 20-25 minutes, stirring halfway through, until they are tender and slightly caramelized at the edges.
4. While the sweet potatoes roast, warm the black beans in a small saucepan over low heat for about 5 minutes, stirring occasionally, until heated through.
5. Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until they are pliable and slightly toasted.
6. To assemble the tacos, divide the roasted sweet potatoes and warm black beans evenly among the tortillas. Top with crumbled feta cheese, avocado slices, and a sprinkle of fresh cilantro leaves.

Offering a delightful contrast between the creamy avocado and the crispy-edged sweet potatoes, these tacos are a feast for the senses. Serve them with a side of hot sauce for those who enjoy a bit of heat, or a squeeze of lime for an extra zing.

Chickpea and Avocado Breakfast Tacos

Perfectly balancing simplicity and sophistication, these Chickpea and Avocado Breakfast Tacos are a morning game-changer, offering a creamy, crunchy, and utterly satisfying start to your day.

Ingredients

• 1 cup canned chickpeas, drained and rinsed (I love the slight bite of chickpeas when they’re just slightly mashed)
• 1 ripe avocado, diced (look for one that yields gently to pressure for the perfect creaminess)
• 4 small corn tortillas (warming them brings out their natural sweetness)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/2 tsp cumin (toasted, if you have the time, for deeper flavor)
• 1/4 tsp salt (I prefer sea salt for its clean taste)
• 1/4 cup crumbled feta cheese (for a tangy contrast)
• Fresh cilantro leaves (a handful adds a bright, herbal finish)
• Lime wedges (for serving, because a squeeze of lime makes everything better)

Instructions

1. Heat a medium skillet over medium heat and add the olive oil, swirling to coat the pan.
2. Add the chickpeas and cumin to the skillet, stirring to combine. Cook for 5 minutes, or until the chickpeas are lightly golden and fragrant. Tip: Gently mash some chickpeas with the back of a spoon for varied texture.
3. While the chickpeas cook, warm the tortillas in a dry skillet over medium heat for about 30 seconds per side, or until pliable and slightly charred. Keep them wrapped in a clean towel to stay warm.
4. Divide the chickpea mixture among the tortillas, then top with diced avocado, feta cheese, and cilantro leaves. Tip: Drizzle with a bit more olive oil for extra richness.
5. Serve immediately with lime wedges on the side. Tip: For an extra kick, add a dash of hot sauce or a sprinkle of chili flakes.

Combining the creamy avocado with the hearty chickpeas and tangy feta creates a symphony of flavors and textures that’s both refreshing and satisfying. Try serving these tacos with a side of fresh fruit for a balanced breakfast that delights the senses.

Mushroom and Cheese Breakfast Tacos

These Mushroom and Cheese Breakfast Tacos are a delightful way to start your day, combining earthy mushrooms with melty cheese wrapped in a warm tortilla. The perfect balance of flavors and textures makes this dish a morning favorite.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 cup sliced cremini mushrooms (baby bellas work too, for a deeper flavor)
• 1/2 tsp salt (I like to use sea salt for its subtle crunch)
• 1/4 tsp black pepper (freshly ground, if possible)
• 4 large eggs (I prefer room temp eggs here for even cooking)
• 1/2 cup shredded cheddar cheese (sharp cheddar adds a nice bite)
• 4 small flour tortillas (warmed slightly for flexibility)
• 1/4 cup chopped fresh cilantro (for a bright, fresh finish)

Instructions

1. Heat the olive oil in a non-stick skillet over medium heat until shimmering, about 1 minute.
2. Add the mushrooms, salt, and pepper, sautéing until the mushrooms are golden and have released their moisture, about 5 minutes. Tip: Don’t overcrowd the pan to ensure they brown nicely.
3. Crack the eggs into the skillet, scrambling them gently with the mushrooms until just set, about 2 minutes. Tip: For fluffier eggs, stir occasionally but not constantly.
4. Sprinkle the cheddar cheese over the egg and mushroom mixture, covering the skillet to melt the cheese, about 1 minute. Tip: A lid helps trap steam, melting the cheese evenly.
5. Divide the mixture evenly among the warmed tortillas, topping each with a sprinkle of fresh cilantro.

A harmonious blend of creamy cheese and savory mushrooms makes these tacos irresistibly delicious. Serve them with a side of salsa or avocado slices for an extra layer of flavor and texture.

Quinoa and Veggie Breakfast Tacos

Nothing starts the day quite like the vibrant colors and textures of these Quinoa and Veggie Breakfast Tacos, a dish that marries the wholesome goodness of quinoa with the fresh crunch of seasonal vegetables, all wrapped in a warm tortilla.

Ingredients

• 1 cup quinoa, rinsed (I find rinsing removes any bitterness)
• 2 cups water (for that perfect fluffy texture)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/2 cup diced red bell pepper (for a sweet crunch)
• 1/2 cup diced zucchini (I love its mild flavor and soft texture when cooked)
• 4 large eggs, beaten (room temperature eggs blend more smoothly)
• 1/4 tsp salt (to enhance all the flavors)
• 1/4 tsp black pepper (freshly ground, for a bit of heat)
• 4 small whole wheat tortillas (warmed, they’re more pliable and flavorful)
• 1/4 cup crumbled feta cheese (for a tangy finish)
• 1 tbsp chopped fresh cilantro (because freshness is key)

Instructions

1. In a medium saucepan, combine the quinoa and water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is tender. Tip: Let it sit covered for 5 minutes off the heat for extra fluffiness.
2. While the quinoa cooks, heat the olive oil in a large skillet over medium heat. Add the red bell pepper and zucchini, sautéing for 5 minutes, or until just tender. Tip: Don’t overcrowd the pan to ensure each piece gets a nice sear.
3. Push the veggies to one side of the skillet. Pour the beaten eggs into the other side, scrambling them until fully cooked, about 3 minutes. Tip: Stir the eggs constantly for soft, creamy curds.
4. Fold the cooked quinoa and scrambled eggs into the veggies, seasoning with salt and pepper. Cook for another 2 minutes to meld the flavors.
5. Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side, or until pliable.
6. Divide the quinoa and veggie mixture among the tortillas. Sprinkle with feta cheese and cilantro before serving.

Fluffy quinoa and soft scrambled eggs contrast beautifully with the crisp vegetables and creamy feta, making each bite a delightful mix of textures. Serve these tacos with a side of avocado slices or a drizzle of hot sauce for an extra kick.

Bell Pepper and Onion Breakfast Tacos

Flavorful mornings begin with these Bell Pepper and Onion Breakfast Tacos, a vibrant dish that combines the sweetness of caramelized vegetables with the hearty satisfaction of eggs, all wrapped in a warm tortilla. Perfect for a leisurely weekend brunch or a quick weekday breakfast, these tacos are as versatile as they are delicious.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 medium red bell pepper, thinly sliced (for a pop of color and sweetness)
• 1 medium yellow onion, thinly sliced (I love the slight crunch it retains)
• 4 large eggs (room temperature eggs blend more smoothly)
• 1/4 tsp salt (to enhance all the flavors)
• 1/4 tsp black pepper (freshly ground for the best aroma)
• 4 small flour tortillas (warmed for that perfect pliability)
• 1/4 cup shredded cheddar cheese (for a melty, creamy texture)
• Fresh cilantro leaves (for a bright, herbal finish)

Instructions

1. Heat the olive oil in a large non-stick skillet over medium heat until shimmering, about 1 minute.
2. Add the sliced bell pepper and onion to the skillet, stirring occasionally, until they are soft and slightly caramelized, about 8 minutes.
3. While the vegetables cook, whisk the eggs with salt and pepper in a bowl until well combined.
4. Push the vegetables to one side of the skillet, pour the eggs into the other side, and scramble them until just set, about 3 minutes.
5. Combine the scrambled eggs with the vegetables in the skillet, mixing gently to distribute evenly.
6. Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side, or until pliable.
7. Divide the egg and vegetable mixture evenly among the tortillas, topping each with shredded cheddar cheese and fresh cilantro leaves.

Mouthwatering and satisfying, these tacos offer a delightful contrast of textures, from the soft eggs to the crisp-tender vegetables. Serve them with a side of hot sauce or avocado slices for an extra layer of flavor and creaminess.

Zucchini and Corn Breakfast Tacos

Zucchini and corn breakfast tacos bring a vibrant start to any morning, blending the freshness of summer produce with the comforting warmth of a well-made taco. This dish is a testament to how simple ingredients can transform into something truly extraordinary.

Ingredients

• 2 medium zucchinis, diced (I find smaller dice ensures every bite is perfectly tender)
• 1 cup corn kernels (fresh off the cob is ideal, but frozen works in a pinch)
• 4 large eggs (room temperature eggs blend more smoothly)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 1/2 tsp salt (to enhance all the flavors)
• 1/4 tsp black pepper (freshly ground for that sharp bite)
• 4 small flour tortillas (warmed slightly for the best texture)
• 1/4 cup crumbled feta cheese (for a salty, creamy finish)
• 1 tbsp chopped cilantro (adds a fresh, herby lift)

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the diced zucchini and corn kernels to the skillet, seasoning with salt and black pepper. Sauté for 5-7 minutes, until the zucchini is tender and the corn is slightly caramelized.
3. In a bowl, whisk the eggs until smooth. Pour over the zucchini and corn mixture in the skillet.
4. Cook, stirring gently, until the eggs are softly set, about 3-4 minutes. Tip: For fluffier eggs, resist the urge to stir too frequently.
5. While the eggs finish cooking, warm the flour tortillas in a dry skillet over medium heat for about 30 seconds per side, just until pliable.
6. Divide the egg mixture evenly among the tortillas. Sprinkle with crumbled feta cheese and chopped cilantro before serving. Tip: A squeeze of lime adds a bright acidity that complements the richness.

Fluffy eggs meld with the sweetness of corn and the subtle earthiness of zucchini, all wrapped in a soft tortilla for a breakfast that’s as satisfying as it is colorful. Serve these tacos with a side of avocado slices or a dollop of sour cream for an extra layer of indulgence.

Refried Bean and Cheese Breakfast Tacos

Sunrise brings the promise of a new day, and what better way to greet it than with the comforting embrace of Refried Bean and Cheese Breakfast Tacos? This dish marries the creamy richness of refried beans with the gooey delight of melted cheese, all wrapped in a warm tortilla for a morning meal that’s both satisfying and effortlessly elegant.

Ingredients

• 4 large eggs (I find room temperature eggs blend more smoothly)
• 1 cup refried beans (homemade or your favorite canned variety)
• 1/2 cup shredded cheddar cheese (sharp cheddar adds a nice bite)
• 4 small flour tortillas (I prefer the soft, pliable ones for easy folding)
• 2 tbsp unsalted butter (for that golden, buttery crispness)
• 1/4 tsp salt (to enhance all the flavors)
• 1/4 tsp black pepper (freshly ground for the best aroma)
• 1 tbsp extra virgin olive oil (my go-to for a light, fruity note)

Instructions

1. Heat a non-stick skillet over medium heat and add the olive oil, ensuring the pan is evenly coated.
2. Crack the eggs into a bowl, add salt and pepper, and whisk until fully combined.
3. Pour the egg mixture into the skillet, stirring gently with a spatula until softly scrambled, about 3 minutes.
4. In a separate pan, warm the refried beans over low heat, stirring occasionally, until heated through, about 5 minutes.
5. Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side, just until pliable.
6. Spread a generous layer of refried beans onto each tortilla, followed by a scoop of scrambled eggs and a sprinkle of cheddar cheese.
7. Fold the tortillas in half and return to the skillet, adding a pat of butter to the pan for a crispy exterior, cooking for 2 minutes on each side.
8. Serve immediately, garnished with a drizzle of hot sauce or a dollop of sour cream if desired.

Out of the skillet, these tacos boast a delightful contrast of textures—crispy on the outside, creamy within. The melted cheese binds the beans and eggs in a harmonious blend, making each bite a perfect start to the day. For an extra touch of freshness, top with diced avocado or a sprinkle of cilantro before serving.

Tomato and Basil Breakfast Tacos

On a bright morning, nothing heralds the start of a day quite like the vibrant flavors of Tomato and Basil Breakfast Tacos, a dish that marries the freshness of garden herbs with the comforting warmth of a well-made taco.

Ingredients

• 4 large eggs (I find room temperature eggs blend more smoothly)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/2 cup cherry tomatoes, halved (for a burst of sweetness)
• 1/4 cup fresh basil leaves, thinly sliced (the fragrance is unmatched)
• 1/2 tsp sea salt (to elevate the natural flavors)
• 1/4 tsp black pepper (freshly ground, for a bit of heat)
• 4 small flour tortillas (warmed, they become wonderfully pliable)
• 1/4 cup feta cheese, crumbled (for a creamy, tangy finish)

Instructions

1. Heat the extra virgin olive oil in a non-stick skillet over medium heat until shimmering, about 1 minute.
2. Add the cherry tomatoes to the skillet, sautéing until they just begin to soften, approximately 2 minutes. Tip: A pinch of salt here helps release their juices.
3. Crack the eggs into a bowl, whisking them with sea salt and black pepper until fully combined.
4. Pour the egg mixture over the tomatoes in the skillet, stirring gently with a spatula to create soft curds, about 3 minutes. Tip: Keep the heat medium-low to avoid rubbery eggs.
5. Remove the skillet from heat and fold in the fresh basil, letting the residual heat wilt the leaves slightly.
6. Warm the flour tortillas in a dry skillet over medium heat for 30 seconds per side, or until they puff slightly. Tip: Covering them with a towel keeps them warm and soft.
7. Divide the egg mixture evenly among the tortillas, topping each with crumbled feta cheese.

Light and fluffy eggs paired with the juiciness of tomatoes and the aromatic freshness of basil make these tacos a morning delight. Serve them with a side of avocado slices for an extra layer of creaminess.

Eggplant and Hummus Breakfast Tacos

Mornings call for something both nourishing and exciting, and these Eggplant and Hummus Breakfast Tacos answer with a harmonious blend of creamy, smoky, and fresh flavors. Perfect for a leisurely weekend brunch or a quick weekday bite, they’re a testament to how simple ingredients can transform into something extraordinary.

Ingredients

– 1 medium eggplant, diced into 1/2-inch cubes (I find the smaller cubes cook more evenly)
– 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
– 1/2 tsp smoked paprika (for that irresistible smoky depth)
– 1/4 tsp salt (I prefer sea salt for its clean taste)
– 4 small flour tortillas (warmed slightly for the best texture)
– 1/2 cup hummus (homemade or store-bought, but go for the creamy kind)
– 1/4 cup crumbled feta cheese (the salty tang is a must)
– Fresh cilantro leaves, for garnish (because freshness is key)
– Lime wedges, for serving (a squeeze brightens everything up)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s ready for roasting.
2. Toss the diced eggplant with olive oil, smoked paprika, and salt on a baking sheet until evenly coated. (Tip: Use your hands to make sure every piece gets a good coat.)
3. Roast in the preheated oven for 20 minutes, stirring halfway through, until the eggplant is tender and golden. (Tip: Keep an eye on them after 15 minutes to prevent burning.)
4. While the eggplant roasts, warm the tortillas in a dry skillet over medium heat for about 30 seconds per side. (Tip: They should be pliable but not crispy.)
5. Spread 2 tablespoons of hummus on each tortilla, then top with the roasted eggplant.
6. Sprinkle with feta cheese and garnish with cilantro leaves.
7. Serve immediately with lime wedges on the side for squeezing over the top.
Enjoy the contrast of the creamy hummus against the smoky, tender eggplant, all wrapped in a soft tortilla. For an extra touch, drizzle with a bit more olive oil or a sprinkle of chili flakes for heat.

Lentil and Avocado Breakfast Tacos

Zesty mornings call for a breakfast that’s both nourishing and vibrant, and these Lentil and Avocado Breakfast Tacos answer the call with their hearty lentils, creamy avocado, and a symphony of fresh toppings wrapped in warm tortillas.

Ingredients

• 1 cup cooked lentils (I love the earthy depth of French green lentils here)
• 2 ripe avocados, sliced (look for that slight give under pressure)
• 4 small corn tortillas (warmed to bring out their natural sweetness)
• 1/2 cup crumbled feta cheese (the salty tang balances the creamy avocado beautifully)
• 1/4 cup chopped cilantro (freshness is key, so don’t skimp)
• 1 lime, juiced (about 2 tbsp, for that bright acidity)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/2 tsp cumin (toasted and ground for maximum aroma)
• Salt to taste (I prefer flaky sea salt for its texture)

Instructions

1. Heat the olive oil in a skillet over medium heat until shimmering, about 1 minute.
2. Add the cooked lentils and cumin to the skillet, stirring to coat, and cook until warmed through, about 3 minutes. Tip: A splash of water can revive dried-out lentils.
3. Warm the tortillas in a dry skillet over medium heat for 30 seconds per side, or until pliable. Keep them wrapped in a clean towel to stay warm.
4. Divide the lentil mixture evenly among the tortillas, topping with avocado slices, feta, and cilantro. Tip: Layering the avocado directly on the warm lentils helps it soften slightly.
5. Drizzle each taco with lime juice and a pinch of salt. Tip: For an extra kick, add a dash of hot sauce or sliced jalapeños.

These tacos offer a delightful contrast of textures, from the creamy avocado to the hearty lentils, all brightened by the lime’s acidity. Serve them with a side of fresh fruit for a breakfast that feels both indulgent and wholesome.

Conclusion

Great choices await in our roundup of 12 Delicious Vegetarian Breakfast Tacos Recipes! Whether you’re craving something sweet, savory, or spicy, there’s a taco here to start your day right. We’d love to hear which recipe becomes your morning favorite—drop us a comment below. And if you enjoyed this collection, don’t forget to share the love on Pinterest for fellow foodies to discover. Happy cooking!