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


When you’re spending time with loved ones on the weekend, breakfast is perhaps the most enjoyable meal of the day. The Mexicans know what they’re doing when it comes to flavour, and their use of spices and other flavorful ingredients is the reason why. In a delectable tortilla shell, this mushroom breakfast tacos include a tonne of flavour and healthy ingredients to get your day started on the right foot.

Fully-loaded mushroom breakfast tacos tips

The ingredients are easy to cook on their own, and you can even add the cooked mushrooms to the scrambled eggs before they are done. The chilli pepper is optional but gives a nice kick and may help you get out of bed in the morning. You and your loved ones may start a new tradition of making breakfast tacos every weekend with a few simple tweaks to the recipe. As a serving accompaniment, feel free to use any of your favourite spicy sauces.

Prepare a delicious and stress-free breakfast. These fully-loaded mushroom breakfast tacos are a fantastic weekend breakfast option for the whole family.

Fully-loaded mushroom breakfast tacos recipe

Fully-loaded mushroom breakfast tacos recipe

Recipe by South African Mushroom Farmers’ Association

Course: Breakfast

Cuisine: Mexican

Difficulty: 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.


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