A hot breakfast puts everyone in a good mood and sets a positive tone for the day. Before you reach for that same old box of cereal, why not whip up some quick veggie tacos? Light, fresh and a welcome change from the standard morning fare, these Vegetarian Breakfast Tacos are ready for your personal touch: Add some shredded cheese or a dollop of sour cream for a rich accent, or spoon in a bite of refried beans or rice for a complete vegan offering. These are great as a take-along lunch, too!
cost per recipe: $3.21
The price is determined by the national average.
tablespoons vegetable oil
medium onion, chopped (about 1/2 cup)
small zucchinior 2 large calabacita squash, cut into 1/2-inch cubes
medium tomato, diced (about 1 cup)
clove garlic, minced
dash saltand ground black pepper
flour tortilla, warmed
ounces avocado(1 small avocado), peeled, pitted and sliced
cup Pace® Picante Sauce
Heat the oil in a 10-inch skillet over medium heat. Add the onion, squash and mushrooms and cook for 5 minutes or until the vegetables are tender, stirring occasionally. Add the tomato and garlic and cook for 3 minutes, stirring occasionally. Season with the salt and black pepper.
Divide the vegetable mixture among the tortillas. Top with the avocado. Fold the tortillas around the filling. Serve with the picante sauce.