Change up your family’s breakfast routine by adding big crunch and healthy veggies to the mix! These easy, delicious breakfast tacos with a healthy vegetable scramble are just right for a break in your family’s breakfast routine. Go for big flavor with tasty taco add-ins like Old El Paso green chilies, Old El Paso Thick and Chunky Salsa, and Old El Paso Vegetarian Refried Beans. Add some grated jack cheese, lime, and sliced avocado, and stick everything in an Old El Paso Crunchy Taco Shell and you have a super fun (and nutritious) family breakfast!
Vegetable Scramble Breakfast Tacos
2 tablespoons butter
1/2 yellow onion, peeled and minced
2 tablespoons canned green chilies
1/2 cup kale, cut into thin ribbons
1 cup cherry tomatoes, halved or quartered
1/2 teaspoon sea salt
1/2 teaspoon black pepper
Old El Paso Crunchy Taco Shells
Heat the butter over medium heat in a large skillet. Add the onions and saute until soft, 3 – 4 minutes. Add the green chilies and kale and cook for 2 minutes. Add the tomatoes and cook for 2 minutes more.
Lightly beat the eggs with the salt and pepper. Pour over the vegetables, and cook scramble, stirring often, until eggs are cooked through, about 5 minutes.
Serve the scramble in toasted Old El Paso Crunchy Taco Shells, along with Old El Paso Vegetarian Refried Beans, Old El Paso Thick and Chunky Mild Salsa, grated jack cheese, fresh lime, and (my fave) sliced avocado.
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