PGX Breakfast Taco Recipes

PGX (PolyGlycopleX) is a patented complex super fibre made up of 100% natural, highly viscous polysaccharides. When taken with meals, PGX expands in the stomach over a 30-minute (or longer) time frame. This process creates a feeling of fullness (satiety) by absorbing water and filling the stomach while slowing digestion. This keeps blood sugar from rising too high after meals thereby curbing the body’s hunger cravings throughout the day.

Soft Tortilla Breakfast Tacos

Calories: 400 (per serving)
Makes 8 servings


  • 2 tbsp olive oil
  • 1 small yellow onion, diced
  • ⅛ tsp salt
  • 3 garlic cloves, minced
  • 1 can (15-ounces) dark red kidney beans, rinsed and drained
  • ½ tsp ground cumin
  • ¼ tsp chili powder
  • ½ tsp dried oregano
  • salt & pepper, to taste
  • 8 eggs
  • 8 (6-inch) whole wheat tortillas, warmed
  • 1 can (10-ounces) Diced Tomatoes & Green Chilies
  • ½ cup shredded mozzarella cheese
  • 1 avocado, diced
  • fresh lime juice
  • fresh fresh cilantro, chopped, for garnish
  • 1 scoop of PGX Granules (5 g)


1. In a large skillet heat 1 tbsp olive oil. Add diced onions and season with salt; cook for 3 minutes, or until translucent.

2. Cook minced garlic for 30 seconds.

3. Stir in beans and season with cumin, chili powder, oregano, salt, and pepper. Continue to cook for 4 minutes, stirring occasionally, until beans have softened.

4. Remove from heat and mash the beans with a fork until it looks like chunky mashed potatoes.

5. Sprinkle in PGX Granules and mix evenly. Set aside.

6. In a large skillet, heat olive oil over medium-high heat. Break eggs and gently slide into skillet, one at a time. Reduce heat to low and cook slowly until whites are completely firm and yolks begin to thicken but are not hard.

7. Carefully slide a spatula under each egg and flip; Cook until desired doneness.

8. Evenly divide and spread prepared beans on warmed tortillas and top with cooked eggs.

9. Add diced tomatoes & green chilies over the eggs. Sprinkle with cheese. Add diced avocados and squeeze fresh lemon juice over each prepared taco. Garnish with cilantro.

Mediterranean Breakfast Tacos

Calories: 350 (per serving)
Makes 4 servings


  • 4 corn tortillas
  • ½ cup roasted red pepper hummus
  • ½ cup red pepper, diced
  • ½ cup green onions, chopped
  • 8 eggs beaten
  • ½ cup skim milk
  • ½ tsp garlic powder
  • ½ tsp oregano
  • ½ cup cucumber, seeded and chopped
  • ½ cup tomatoes, diced
  • ¼ cup feta crumbled (Gluten-free optional)
  • 1 scoop of PGX Granules (5 g)


1. In a large non-stick skillet over medium heat, add the red peppers and cook for 2-3 minutes until softened. Add the eggs, milk, garlic powder, oregano and green onions to the skillet.

2. Sprinkle PGX Granules into egg mixture, constantly stirring until egg whites are no longer translucent (about 2 minutes).

2. Top each tostada with hummus, eggs mixture, cucumber, tomatoes & feta. Serve immediately.

Lentil and Mango Pomegranate Breakfast Tacos

Calories: 200 (per serving)
Makes 8 servings


  • 1 mango, pitted and diced
  • Seeds from ½ of a pomegranate (about ½ cup)
  • 2-3 tbsps fresh chopped cilantro
  • ¼ cup diced red onion
  • 1 tsp fresh lime juice
  • 1 ½ cups water
  • 3/4 cup uncooked green lentils
  • 1 lb tomatillos
  • 1 poblano pepper
  • 1 jalapeño, cut in half and seeded
  • 3 unpeeled cloves garlic
  • ¼ cup fresh chopped cilantro
  • 1 tbsp fresh lime juice
  • Salt and pepper, to taste
  • 8 corn tortillas
  • ½ cup Monterey Jack & cheddar shredded cheese
  • 1 scoop of PGX Granules (5 g)


  1. Add mango, pomegranate, red onion, cilantro, and lime juice to a medium bowl; stir until just combined. Cover and place in fridge until tacos are ready to serve.
  2. Add 1 ½ cups of water and lentils to a medium pot and place over high heat. Bring to a boil, then reduce heat to low, cover and simmer for 25-35 minutes or until lentils are fork tender and water has absorbed completely. Once lentils are cooked, drain out excess water from pot and remove from heat.
  3. While lentils are cooking, make the tomatillo sauce. Remove husks from tomatillos and rinse them under warm water; cut in half and place cut side down on a foil-lined pan along with garlic, jalapeno halves and poblano pepper. Place under the broiler for 5-8 minutes or until the skin of the tomatillos and peppers are dark golden brown and somewhat blackened. Remove from the oven and allow to cool for 5 minutes.
  4. Once cooled enough to handle, peel the blackened skin from poblano pepper and discard. Remove the roasted garlic cloves from their skin and add to a blender along with the rest of the poblano pepper (stem and skin removed), tomatillos and jalapeno halves. Add in cilantro and lime juice; blend for 1-2 minutes or until smooth.
  5. Stir in 1 cup of tomatillo sauce into cooked lentils.
  6. Sprinkle PGX Granules, salt and pepper to taste, and mix until well combined.
  7. To assemble tacos: Add 1 tablespoon of cheese in a taco, then place about ¼ cup lentils and top with a tablespoon or two of mango-pomegranate pico.

Gluten-Free, Vegan Breakfast Tacos

Calories: 250 (per serving)
Makes 4 servings


  • 8 ounces firm tofu
  • 1 cup cooked black beans
  • ¼ red onion, diced
  • 1 cup fresh cilantro, chopped
  • 1 ripe avocado, sliced
  • 1 tomato, diced
  • 1 lime sliced, for serving
  • ¼ cup pomegranate arils
  • 4 corn tortillas
  • 1 tbsp vegetable oil
  • 1 scoop of PGX Granules (5 g)


1. Wrap tofu in a clean, absorbent towel and place something heavy on top, such as a cast iron skillet, while prepping toppings.

2. Cook black beans in a small saucepan over medium heat until bubbly, then reduce heat to simmer and set aside. If unsalted/unseasoned, add a pinch of salt, cumin, chili powder and garlic powder.

3. Sprinkle in PGX Granules and tomatoes to a small bowl and mix.

4. Add enough water to make a pourable sauce. Set aside.

5. Heat a large skillet over medium heat and unwrap tofu. Use a fork to crumble. Once the pan is hot, add 1 Tbsp of oil and the tofu. Stir fry for 5 minutes to brown. Then add seasoning and toss to coat. Continue cooking until browned and fragrant – about 5-10 minutes – stirring frequently. Set aside.

6. To serve, warm tortillas in the microwave wrapped in a damp paper towel or in a 250 degree oven. Top tortillas with tofu scramble, black beans, onion, avocado, cilantro, tomatoes, fresh lime juice, and pomegranate arils.

Avocado and Eggs Scramble Tacos

Calories: 300 (per serving)
Makes 1 serving


  • 1 egg
  • 1 tsp vegetable oil
  • 1 tbsp feta, crumbled
  • Pinch of salt
  • ¼ avocado, diced
  • ¼ tsp chili powder
  • 1 taco sized corn tortilla
  • ½ scoop of PGX Granules (2.5 g)


1. Whisk egg in a small bowl.

2. Sprinkle PGX into the bowl and mix well.

3. Heat a nonstick pan and add oil to it. Toss in crumbled feta when the olive oil is hot enough and cook it for a minute.

4. Pour the beaten egg evenly on feta and bring the heat to the lowest, sprinkle salt, cook it for about 5 minutes.

5. Make small holes with a spatula occasionally so that egg whites are cooked enough.

6. Toss diced avocado on it and serve on small tortillas or plates. Garnish with chili flakes.

Fire Roasted Tomato Salsa Tacos

Calories: 200 (per serving)
Makes 8 servings


  • ½ sweet potato, diced
  • 1 ½ cup black beans
  • ¼ cup water
  • 6 large eggs
  • 1/3 cup milk
  • Salt and pepper to taste
  • 2 tbsp mozzarella cheese
  • 1 tomato, diced
  • 4 tbsp cilantro, chopped
  • 8 taco size corn tortillas, warmed
  • 1 tbsp vegetable oil
  • 1 scoop of PGX Granules (5 g)


1. Preheat oven at 400 F. Place cubed sweet potato in oven and bake for 40 minutes until sides are crisp. Remove and cool slightly then cool completely in refrigerator (can be done the night before).

2. Add PGX Granules to a blender and blend together with black beans and water.

3. In a bowl, whisk together eggs and milk until combined. Pour into a skillet with 1 tbsp vegetable oil over medium-low heat, season with salt and pepper to taste and cook and scramble eggs until set.

4. To assemble tacos, spread a spoonful of blended beans into a line down center of each flour tortilla, and then divide eggs, cheese, sweet potatoes, tomatoes, and cilantro.

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