Breakfast Tacos with Flax Plus Crunchy Bits

Looking for a vegetarian alternative to bacon bits and want the crunch? Make these tacos with a vegetarian twist using Flax Plus Flakes to add the crunch.

  • 8 servings
  • 20 mins prep, 20 mins cook 40 mins total


Flax Plus Crunchy Bits:

  • 1 tbsp (15 mL) melted coconut oil
  • 2 tsp (10 mL) Tex-Mex seasoning
  • 1 tsp (5 mL) maple syrup
  • ¼ tsp (1 mL) each salt and smoked paprika
  • 1 cup (250 mL) Nature’s Path Flax Plus Multibran Flakes


  • 1 cup (250 mL) canned black beans, drained and rinsed
  • 1 tbsp (15 mL) lime juice
  • 8 small Que Pasa Corn Tortillas (7-inch)
  • 1 cup (250 mL) chickpeas, drained and rinsed
  • ½ cup (125 mL) mild salsa
  • 1 avocado, pitted and thinly sliced
  • ½ cup (125 mL) sour cream
  • 1 green onion, sliced


Flax Plus Crunchy Bits

  1. Preheat oven to 275°F. Line baking sheet with parchment paper; set aside.
  2. In bowl, whisk together coconut oil, Tex-Mex seasoning, maple syrup, salt and smoked paprika.
  3. Toss Flax Plus flakes with coconut oil mixture until well coated. Transfer to prepared baking sheet.
  4. Bake 20 minutes, or until flakes are crispy and glazed. Transfer to paper towel-lined plate and cool completely.


  1. Mash black beans with lime juice.
  2. Place Que Pasa corn tortillas on clean work surface. Top each tortilla with 2 tbsp (30 mL) each mashed black beans and chickpeas, 1 tbsp (15 mL) salsa and 1/8 avocado.
  3. Drizzle tacos with sour cream and top with crumbled Flax Plus crunchy bits and green onion.