Breakfast Tacos

Breakfast Tacos

filling:
1 zucchini diced small
1 portabello diced small
1/2 small onion diced
1 can of black beans
taco seasonings of choice

Saute the veggies in a tbsp of olive oil until you get a good color on them. Add black beans, seasonings and a bit of water. Cook until beans are heated through.

Assembling Tacos
crunchy taco shells
diced onions
guacamole
red cabbage leaves.

Heat the shells in the microwave or oven until warm. Line the shells with the cabbage leaf (this was a tip I read somewhere on foodbuzz- if your shell breaks the cabbage leaf will keep the contents of your shell dumping out). Fill taco with the filling, top with guacomole and chopped onions.
This was a hit. Husband said best taco he has had in a very long time-even before going vegan, daughter said it tastes like regular taco meat. Of course you could have this any meal of the day- I just made them for breakfast. And you could also use a corn or flour tortilla instead of crunchy taco shells.