How to Make Calabacitas Breakfast Tacos

Start your day off right with a delicious and nutritious twist on a classic Mexican dish—calabacitas breakfast tacos. Combining the fresh, seasonal flavors of tender squash, sweet corn, and ripe tomatoes, these tacos are a satisfying and wholesome way to fuel your morning.

The inspiration for this recipe comes straight from the heart of Mexican cuisine. Calabacitas, a beloved vegetable medley made with summer squash, is a staple side dish found in homes and restaurants across the country. By incorporating this vibrant mixture into a breakfast taco, we’re able to enjoy the comforting tastes of Mexico any time of day.

What are Calabacitas? 

Calabacitas, which translates to “little squashes” in Spanish, refers to a traditional Mexican dish made with a variety of summer squashes, such as zucchini and yellow squash. The vegetables are sautéed with onions, garlic, corn, and often green chiles or tomatoes to create a flavorful, slightly sweet, and savory side dish.

In this breakfast taco rendition, we’re taking the classic calabacitas and pairing it with fluffy scrambled eggs, melty cheese, and warm corn tortillas. The result is a nutritious and delicious morning meal that will have you looking forward to your first bite.

Recipe breakdown for Calabacitas Breakfast Tacos: 

Start your day with a vibrant and wholesome twist on tacos! These Calabacitas Breakfast Tacos combine fresh zucchini, creamy cheese, and perfectly spiced flavors for a delightful morning treat.

Ingredients

To make these vibrant tacos, you’ll need the following ingredients:

• Two medium zucchinis, diced
• One yellow squash, diced
• 1 cup corn kernels (fresh or frozen)
• One small onion, diced
• Two cloves garlic, minced
• One jalapeño, seeded and diced (optional for extra heat)
• Two tomatoes, diced
• Six eggs scrambled
• 1/2 cup shredded cheddar or Monterey Jack cheese
• 8-10 corn tortillas, warmed
• Salt and pepper to taste
• Optional toppings: Salsa, avocado, cilantro, lime wedges

The key to this recipe is allowing the vegetables to develop their flavors through sautéing. Start by cooking the onions and garlic until fragrant, then add the squash, corn, and tomatoes. Let everything mingle together until the squash is tender and the flavors have melded.

Once the calamata mixture is ready, scramble some eggs and assemble your Mexican tacos. Warm the tortillas, layer on the calabacitas and eggs, then top with shredded cheese and any other desired toppings like salsa, avocado, or a squeeze of lime.

Instructions

1. Heat a large skillet over medium heat and add a drizzle of olive oil. Add the diced calabacitas, corn, tomatoes, and onion to the skillet. 
2. Sauté the vegetables until tender and slightly caramelized, about 8-10 minutes. In a separate bowl, whisk together the eggs. 
3. Pour the eggs into the skillet with the vegetables and scramble until cooked through about 3-4 minutes. 
4. Stir in the green chiles and black beans if using. Warm the tortillas in a dry skillet or the microwave for a few seconds until pliable. 
5. Assemble the tacos by spooning the calabacitas and egg mixture onto each tortilla. Top with shredded cheese, fresh cilantro, salsa, avocado, and a squeeze of lime.

Variations and Customizations: 

One of the best things about this recipe is how easily it can be customized to suit your tastes and dietary needs. Here are some ideas to try:

1. Spicy Calabacitas Breakfast Tacos: Add a diced jalapeño or serrano pepper to the filling for an extra kick of heat. You can also sprinkle in some cayenne pepper or red pepper flakes. Adjust the spiciness to your liking by removing the seeds and membranes of the peppers before dicing.
2. Vegan Calabacitas Breakfast Tacos: Swap the eggs for crumbled tofu or tempeh and use vegan cheese or nutritional yeast instead of dairy cheese. This version is not only vegan but also high in protein and fiber.
3. Calabacitas Breakfast Burritos: Instead of using taco-sized tortillas, opt for larger burrito-sized tortillas. Add cooked rice or quinoa to the filling for an extra boost of protein. This version is more filling and perfect for those with a more enormous appetite.
4. Calabacitas Breakfast Quesadillas: Place the calabacitas and egg mixture between two tortillas, then grill or pan-fry until crispy and golden. Top with salsa, avocado, and a sprinkle of cheese before serving. This version is a fun twist on traditional quesadillas.
5. Calabacitas Breakfast Scramble: Skip the tortillas together and serve the calabacitas and egg mixture on its own, topped with avocado, salsa, and fresh cilantro. This version is lighter and perfect for those watching their carb intake.
6. Calabacitas Breakfast Taco Bowls: Serve the calabacitas and egg mixture over a bed of cooked rice, quinoa, or greens. Top with avocado, salsa, and a squeeze of lime. This version is a deconstructed taco and is perfect for those who prefer bowls over tortillas.
7. Calabacitas Breakfast Tacos with Chorizo: Add cooked, crumbled chorizo to the filling for a hearty, protein-packed taco. This version is high in protein and flavor.
8. Calabacitas Breakfast Tacos with Bacon: Cook a few slices of bacon, then crumble and add to the filling. You can also use the bacon grease to sauté the vegetables for added flavor. This version is smoky and savory.
9. Calabacitas Breakfast Tacos with Black Beans: Add a can of rinsed and drained black beans to the filling for extra protein and fiber. This version is hearty, filling, and high in fiber.
10. Calabacitas Breakfast Tacos with Roasted Vegetables: Roast the calabacitas and corn in the oven before adding them to the skillet for a deeper, more caramelized flavor. You can also add other roasted vegetables, like bell peppers or sweet potatoes, to the filling. This version is sweeter and more caramelized due to the roasting process.

 05 Cooking Tips for Calabacitas Breakfast Tacos:

1. Use fresh, seasonal vegetables for the best flavor. If you can’t find calabacitas, substitute with zucchini or yellow squash. Prep all your ingredients before you start cooking to make the process smoother and quicker.
2. Don’t overcrowd the skillet when sautéing the vegetables. Cook in batches if necessary to ensure even cooking and caramelization. Adjust the heat level to your liking, adding or omitting the jalapeño and green chiles.
3. Use a non-stick skillet to make scrambled eggs and prevent sticking. Warm the tortillas before assembling the tacos to make them more pliable and more accessible to fold. Customize the toppings to suit your taste preferences.
4. Try adding different salsas, cheeses, or herbs to create your perfect taco. Don’t be afraid to experiment with variations like vegan, burritos, or quesadillas. Store leftover calabacitas and egg mixture in an airtight container in the fridge for up to 3 days.
5. Reheat in a skillet before serving. Make a big batch of the calabacitas mixture and use it in other dishes throughout the week, like quesadillas, salads, or rice bowls.

Ending Note:

No matter how you choose to enjoy them, these calabacitas breakfast tacos are sure to provide a delicious and nourishing start to your day. The vibrant colors and flavors will make you feel energized and ready to take on whatever the day has in store.

So why switch up your morning routine and treat yourself to the taste of Mexico? Whip up a batch of these flavorful tacos and let the fresh, seasonal ingredients power you through your day. Remember to share your creations and tag us on social media – we can’t wait to see your culinary masterpieces!

FAQ:

Question: Can I use frozen corn instead of fresh?

Frozen corn works just as well as fresh corn in this recipe. Thaw it before using it, or add it directly to the skillet.

Question: Can I make the calabacitas mixture ahead of time?

Yes, you can make the calabacitas mixture up to 3 days in advance and store it in an airtight container in the fridge. Reheat it in a skillet before adding the eggs.

Question: Can I use a different type of cheese?

Feel free to use any cheese you like in this recipe. Some popular options include cheddar, Monterey Jack, and queso fresco.

Question: Can I make this recipe vegan?

You can make this recipe vegan by substituting the eggs with crumbled tofu or tempeh and using vegan or nutritional yeast instead of dairy cheese.

Question: Can I freeze the tacos for later?

While you can freeze the calabacitas and egg mixture, we don’t recommend freezing the assembled tacos as the tortillas may become soggy. Instead, freeze the filling and assemble the tacos when ready to eat them.

Question: Can I use flour tortillas instead of corn tortillas?

You can use flour tortillas instead of corn tortillas in this recipe. Just make sure to warm them before assembling the tacos.

Question: Can I use a different type of squash in this recipe?

Yes, you can use any summer squash in this recipe, like yellow squash or pattypan squash.

Question: Can I make this recipe gluten-free?

Yes, this recipe is already gluten-free if you use corn tortillas. If you’re using flour tortillas, make sure to use a gluten-free version.

Question: Can I add meat to this recipe?

Add cooked, crumbled chorizo or bacon to the filling for protein and flavor.

Question: Can I make this recipe low-carb?

Yes, you can make this recipe low-carb using lettuce wraps instead of tortillas or serving the calabacitas and egg mixture topped with avocado, salsa, and fresh cilantro.