Veggie Lovers & Egg Taco Recipe

Prep the vegetables

Trim and finely dice the yellow onion (about 1/2 cup), red bell pepper and zucchini so each measures about 1/2 cup. Mince the garlic and measure the spinach, corn and black beans.

Cook aromatics

Heat 1 tablespoon of olive oil in a large nonstick skillet over medium heat. Add the diced onion and cook, stirring occasionally, until translucent, about 3–4 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Sauté vegetables

Add the remaining 1 tablespoon oil, bell pepper and zucchini to the skillet. Sauté 4–5 minutes until vegetables begin to soften and develop light browning.

Add corn, beans and seasonings

Stir in the corn and black beans. Sprinkle the ground cumin, smoked paprika, chili powder, 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper over the vegetables. Cook 2–3 minutes, stirring, until heated through and spices are fragrant.

Finish filling

Stir in the baby spinach and cook just until wilted, about 1 minute. Remove skillet from heat and squeeze 1 tablespoon fresh lime juice over the mixture. Taste and adjust seasoning as needed. Keep warm while you make the eggs (transfer to a bowl if your pan is small).

Beat eggs

Crack the 4 large eggs into a medium bowl. Add 2 tablespoons milk, 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper. Whisk until mixture is homogeneous and slightly frothy (about 20–30 seconds).

Cook scrambled eggs

Heat a clean nonstick skillet over medium-low heat. Add 1 tablespoon unsalted butter and let it melt and foam but not brown. Pour in the egg mixture. Let sit undisturbed for 10–15 seconds, then with a silicone spatula gently push the eggs from edges to center forming soft curds. Continue cooking, folding gently, until eggs are softly set but still moist, 1–2 minutes total. Remove from heat (eggs will continue to cook slightly).

Warm tortillas

Warm tortillas in a dry skillet over medium heat for 20–30 seconds per side until pliable and slightly charred in spots, or wrap in a damp towel and microwave 20–30 seconds for 6 tortillas.

Assemble tacos

Divide the warmed tortillas among 3–4 plates. Spoon equal portions of the veggie filling onto each tortilla, then top with a portion of the scrambled eggs (about 1/4 of the eggs per two tortillas). Sprinkle shredded cheese over the hot filling so it melts slightly.

Add finishing touches

Top each taco with sliced avocado, a sprinkle of chopped cilantro, pickled jalapeños if using, and a dollop of sour cream or crema. Add hot sauce to taste. Serve immediately with any extra lime wedges.