You may recognize this recipe, because I’ve shared it here before. But when I made these last weekend, I realized how much I’ve tweaked things since I originally shared them a few years ago, and decided it was clearly time to share the new and improved recipe with you guys. While it’s technically a breakfast taco, it’s so loaded with goodness that I more often then not eat it for dinner. I’m also not usually a huge roasted potato fan, but in this particular dish, it’s a key ingredient.
The Best Ever Vegetarian Breakfast Tacos
Makes 8 well-stuffed tacos
1/2 pound yellow potatoes (cut into chunks)
1/2 pound red potatoes (cut into chunks)
3 tablespoons olive oil
8 corn tortillas
1 cup canned black beans (drained)
1 avocado, cubed
hot sauce (optional)
Preheat oven to 425 degrees. Coat potato chunks with olive oil. (Tip: I do this by placing them into a gallon plastic bag and shaking.) Arranged potatoes evenly on a baking sheet and sprinkle with salt, pepper, and chili powder. Cook in oven for 20-25 minutes or until tender with a fork.
While the potatoes are roasting, whisk eggs in a bowl until well combined. Add a small amount of coconut oil or butter to a skillet, and scramble eggs over low heat. Heat black beans in a small saucepan with chili powder, salt, and pepper until warm. Heat tortillas on a warmed skillet.
Remove potatoes from the oven. Top a tortilla with scrambled eggs, potatoes, black beans, and avocado. Top with fresh squeezed lime juice, a sprinkling of chili powder, salsa, and hot sauce.
You can also replace the 8 corn tortillas with 4 large flour tortillas and make burritos.
Looking at these pictures is making me hungry. Breakfast tacos for dinner again!