Name: Vegetarian Breakfast Taco Foil Packs With Black Beans, Zucchini, and Corn
Cook time: 10 minutes
Total time: 30 minutes
Yield: 6 servings
Ingredients: 2 bell peppers, stemmed, seeded, thinly sliced lengthwise; 1 medium zucchini, halved lengthwise, sliced into ¼"-thick half moons; 1 small red onion, thinly sliced (about 1 cup); 2 medium jalapeños, seeded, thinly sliced (optional); 1 (14-ounce) can black beans, drained, rinsed; 1 cup defrosted frozen corn; 6 tablespoons tomatillo salsa; 2 tablespoons olive oil; 1 teaspoon kosher salt, plus more to taste; ½ teaspoon freshly ground black pepper, plus more to taste; 12 soft taco-size corn or flour tortillas; 6 large eggs; ½ cup shredded Monterey Jack cheese (optional); ¼ cup cilantro leaves and tender stems (optional)

Image may contain Aluminium Foil Ice Cream Food Creme Dessert and Cream

Photo by Chelsea Kyle, prop and food styling by Ali Nardi

These make-ahead foil packet meals are perfect for camping trips as well as quick and easy breakfasts on the go. The Mexican-inspired ingredients are topped with baked eggs and served with tortillas for a hearty morning meal.

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