As someone who is celiac, lactose intolerant and allergic to almonds, it is so important that all my recipes cater to people with multiple dietary restrictions and/or food allergies! I was diagnosed with celiac disease (the celiac gene) and a lactose intolerance in my early 20s and have been on a mission since to create easy, delicious recipes for others with food allergies!
These Gluten Free Breakfast Tacos are bursting with feta, black beans, and a runny egg yolk. This recipe can be made dairy free by using dairy free feta cheese. This recipe uses corn tortillas to keep it gluten free, just like gluten free corn tortilla tacos.
why you’ll love this recipe
- Flavor Fiesta: The combination of savory feta, earthy black beans, spicy jalapeños, and smoky beef jerky creates a spicy and exciting breakfast combo
- Protein Powerhouse: Packed with eggs, black beans, and beef jerky, these Gluten Free Breakfast Tacos will keep you feeling full and energized all morning long.
- Customizable Kick: Adjust the spice level to your liking with the jalapeños and salsa. Like it hot? Go for extra!
- Dietary-Friendly: Gluten-free, dairy-free options available, making it a perfect choice for people with dietary restrictions.
- Super Speedy: With only 10 minutes of cooking time, these Gluten Free Breakfast Tacos are a lifesaver for busy mornings.
- Easy-Peasy Prep: No fancy ingredients or complicated techniques required. Just a few simple steps and you’re on your way.
ingredients & substitutions
Feta Cheese (Dairy-Free or Fat-Free): Creamy and tangy, this salty cheese adds richness and depth. For a plant-based Gluten Free Breakfast Tacos, crumble in some firm tofu or opt for a dairy-free feta alternative.
Black Beans: These little powerhouses pack protein and fiber, keeping you fueled for the day. Feeling adventurous? Swap in pinto beans or lentils for a different earthy texture.
Eggs: If eggs aren’t your thing, try vegan egg substitues or crumbled tempeh or a scramble made with chickpea flour for a vegan twist.
Pickled Jalapeños: Adding a zesty punch, their tangy bite cuts through the richness. Craving extra heat? Swap in fresh jalapeños or a dash of your favorite hot sauce.
Salsa: Bright and fresh, it offers a vibrant layer of flavor. Go for chunky pico de gallo, smooth tomato salsa, or even a fruity mango salsa for a tropical twist.
Jalapeno Beef Jerky: Smoky and spicy, it adds a unique twist. Not a jerky fan? Use crumbled chorizo or vegan sausage for a savory boost.
Corn Tortillas: These gluten-free shells form the base for your flavorful fiesta. If corn isn’t your thing, try cassava tortillas, cauliflower tortillas or even lettuce wraps for a low-carb option.
taste & texture
The warm corn tortilla hold the creamy feta and earthy black beans. A soft, runny egg yolk breaks against the crispy edges. Spicy jalapeños add a zesty kick, balanced by the smoky, salty beef jerky. Fresh salsa brings a burst of brightness, while the pickled jalapeños offer a tangy counterpoint.
directions
Step 1
Place 2 corn tortillas on a baking sheet.
Step 2
Top with feta and black beans. Create a hole in the center.
Step 3
Crack an egg in the center. Bake for 5-10 minutes.
Step 4
On a cutting board, slice the beef jerky stick into small pieces.
Step 5
Top each taco with jalapenos, jalapeno beef jerky, and salsa.
expert tips & tricks
- Add a pinch of red pepper flakes or chili powder for an extra kick of flavor.
- If beef jerky isn’t your jam, feel free to use crumbled cooked chorizo or sausage.
recipe variations
- To keep things low carb, I reccomend ditching the corn tortillas and using lettuce wraps or even a bed of sautéed spinach. You can also use cauliflower tortillas instead.
- For low-fat Gluten Free Breakfast Tacos, use low fat feta cheese.
- Make the Gluten Free Breakfast Tacos entirely vegan by choosing a vegan egg substitute or crumbled tofu scramble instead of eggs. Use plant-based feta options or a sprinkle of nutritional yeast for that cheesy touch. Swap the beef jerky for crumbled tempeh or a generous dusting of smoked paprika for a touch of smoky magic.
how to serve, store and meal prep
Enjoy your Gluten Free Breakfast Tacos fresh out of the oven, or cool and store them in an airtight container in the fridge for up to 3 days.
To reheat, simply pop the Gluten Free Breakfast Tacos back in the oven at 350°F for 5 minutes until warmed through. Alternatively, microwave individual tacos on low for 30-second bursts until heated through.
For meal prep magic, assemble the Gluten Free Breakfast Tacos (minus salsa) individually and store them in the fridge. Come breakfast time, add your desired toppings and heat as described above. This way, you have grab-and-go breakfasts ready.
Looking for more allergy friendly easy recipe?
If you make this recipe and enjoyed it, I would really appreciate a review! You can find me on Instagram, Facebook, Tik Tok and Pinterest. Purchase my cookbook Easy Allergy Free Cooking. Join my exclusive weeknight meal plan group for 5 weekly 30-minute dinner recipes plus a weekly grocery shopping list. The weeknight meal plan also has an accompanying podcast as well! I would love for you to follow along!
Gluten Free Breakfast Tacos
Ingredients
- 1 Jalapeno beef jerky stick
- 2 eggs
- 3-4 tbsp feta cheese dairy free or fat free
- 2-3 tbsp black beans
- 2 tbsp pickles jalapenos
- 2 tbsp salsa
- 2 corn tortillas
Instructions
- Preheat oven to 400 degrees.
- Place 2 corn tortillas on a baking sheet.
- Top with feta and black beans. Create a hole in the center.
- Crack an egg in the center. Bake for 5-10 minutes.
- On a cutting board, slice the beef jerky stick into small pieces.
- Top each taco with jalapenos, jalapeno beef jerky, and salsa.
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