Fully-loaded mushroom breakfast tacos: Tasty and nutritious

Enjoy breakfast with ease and flavour. These fully-loaded breakfast tacos are a great family meal for those weekend mornings.

Sep 27, 2022 - 15:00
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Fully-loaded mushroom breakfast tacos: Tasty and nutritious

Breakfast is one of the best meals of the day purely on flavour, especially when you’re enjoying a weekend morning with family. When it comes to taste, Mexico knows how to do things with their use of spices and flavour-packed ingredients. Our fully-loaded mushroom breakfast tacos are very tasty, has great nutrients for energy and is easy to enjoy in a tasty tortilla shell.

Fully-loaded mushroom breakfast tacos suggestions

The ingredients on their own are easy to cook and you can even add the cooked mushrooms to the scrambled eggs before they’re done. The chili adds some great spice and it will definitely wake you up if you choose to use it. You can experiment with ingredients and turn your breakfast tacos into a family tradition. Serve with some of your favourite hot sauces.

Enjoy breakfast with ease and flavour. These fully-loaded mushroom breakfast tacos are a great family meal for those weekend mornings.

Fully-loaded mushroom breakfast tacos recipe
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Fully-loaded mushroom breakfast tacos recipe

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Recipe by South African Mushroom Farmers’ Association Course: BreakfastCuisine: MexicanDifficulty: Easy
Servings

2

servings
Prep time

20

minutes
Cooking time

15

minutes
Total time

35

minutes

Ingredients

  • 1 cup baby button mushrooms, sliced in half

  • 1 cup white button mushrooms, sliced

  • ½ cup black beans, rinsed & drained

  • ½ cup corn, fresh or frozen

  • 1 tsp Mexican / Taco spice

  • 4 eggs

  • 1 Tbsp butter

  • ½ avocado, sliced

  • ⅛ red onion, finely sliced

  • ½ cup cherry tomatoes, quartered

  • 1 small fresh chilli, finely sliced

  • 2 large flour tortillas

  • Extra virgin olive oil

  • Salt and pepper, to taste

  • Fresh lime wedges, for serving

Method

  • Fry mushrooms in a drizzle of olive oil until golden brown. Season with salt, pepper and taco spice. Add black beans and corn and stir together until hot and flavours have mixed. Set aside and keep warm.
  • Scramble eggs in simmering butter until done to your liking. Season. Keep warm.
  • Prep the rest of your taco toppings.
  • Toast your flour tortillas over a gas burner using tongs until charred on the edges and warm throughout. If you do not have a gas hob toast the tortillas in a dry pan until warm.
  • Assemble the tacos by layering with the scrambled eggs, mushroom, bean and corn mix, fresh avocado, tomatoes, red onion and chilli.
  • Squeeze over some lime juice and serve.

Notes

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