Millet and Veggie Breakfast Tacos

The ingredients for these delicious tacos are pure, simple, and just about perfect when all together--a reminder that eating clean doesn’t have to be boring.

Prep Time10 mins

Cook Time12 mins

Total Time22 mins

Course: Breakfast

Cuisine: Mexican

Keyword: breakfast tacos, healthy taco recipe, veggie tacos

Servings: Servings

Calories: 713kcal

Author: Andie Mitchell

Ingredients

1½ cups cooked millet
¼ cup finely chopped fresh cilantro
1 tablespoon freshly squeezed lime juice
¼ teaspoon sea salt
8 gluten-free whole-grain tortillas corn-free
1 large ripe avocado pitted, peeled, and thinly sliced
4 scallions thinly sliced
Sea salt and freshly ground black pepper

Portobello Mushroom and Red Bell Pepper Filling:

2 tablespoons extra-virgin olive oil
1 large portobello mushroom cut into 8 slices
1 large red bell pepper cut into long strips
¼ teaspoon ground cumin
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
Pinch chipotle powder
¼ cup thinly sliced radish for garnish (optional)

Instructions

In a small bowl, combine the millet, cilantro, lime juice, and salt. Stir to combine and set aside.
In a medium skillet, heat the oil over medium heat. Add the mushrooms in a single layer. Cover and cook for 4 minutes, then flip and cook for 2 minutes more. Add the bell pepper, cumin, salt, black pepper, chipotle powder, and remaining oil, if needed. Cook for 5 minutes or until vegetables are cooked through, stirring often. Garnish with the radish. Keep warm.
To assemble, warm the tortillas on a baking sheet in a 350°F oven or in a dry skillet on the stovetop over medium heat. Place the warm tortillas on a platter or on individual plates. Divide the millet among the tortillas. Top each with the Portobello Mushroom and Red Pepper mixture. Top with the avocado slices, scallions, and salt and pepper to taste.

Notes

Recipe from Eating Clean: The 21-Day Plan to Detox, Fight Inflammation, and Reset Your Body by Amie Valpone

Nutrition