Vegetarian Breakfast Tacos

Ingredients

• 1 and 1/2 Tablespoons olive oil (divided)
• 1 large bell pepper (any color, diced)
• 1 medium onion (any color, diced)
• 1 clove garlic (minced)
• 8 large eggs
• 4 ounces jalapeño goat cheese (divided)
• 8 small 5-6" tortillas
• 1 lime (quartered)
• salsa
• homemade guacamole
• black beans
• cilantro

Instructions

1. 1

   Heat 1 Tablespoon of olive oil in a large skillet over medium heat. Add the bell pepper, onion, and garlic, and cook until onions are translucent and peppers are fork tender. Remove from heat and set aside.

2. 2

   Heat the remaining 1/2 Tablespoon of the olive oil in a second large skillet over medium-low heat (if you don't have a second one, pour the cooked peppers and onions into a bowl and wipe the skillet clean before cooking the eggs). Crack the eggs into a large bowl and beat lightly with a fork. When the skillet is well-heated, pour in the eggs and scramble using a heatproof spatula.

3. 3

   Once the eggs are mostly set, add 3 ounces of the goat cheese and stir to melt. When eggs are done and cheese is melted, remove from heat and set aside.

4. 4

   Heat the tortillas by wrapping them in a damp paper towel or kitchen towel and heating them in the microwave or oven. Serve with peppers/onions, eggs, and condiments "buffet" style.

5. 5

   Give each taco a light squirt of lime juice before serving to add flavor. Tacos are best served immediately, but fillings and condiments can be kept in the refrigerator and used as needed.