I love Breakfast Tacos! Years ago the breakfast tacos I made were completely different from those I make today, but we enjoy them just as much if not more. These tacos are very versatile and can be adapted for even the pickiest eaters or omnivores in your household.
Breakfast Tacos
Ingredients
- 1/2 an onion, diced
- 1/2 a bell pepper, diced
- 1/2 a jalapeno (remove seeds for less heat)
- 1 handful of mushrooms, chopped
- 1 cup cut cauliflower
- 1 large baked potato, diced
- 1/2 to 1 cup of cooked beans, drained
- 1/2 cup cooked quinoa
- 1 Tbsp nutritional yeast
- salt (or black salt), pepper, garlic, and turmeric to taste
- tortillas of your choice, use corn tortillas for a gluten-free option
Do
- Add onions, peppers and mushrooms to a skillet and cook on medium heat, stirring occasionally, adding a little water if veggies start to stick.
- Once veggies are beginning to soften stir in potatoes, quinoa, and beans. They will now begin to stick.
- As soon as everything is incorporated and warm add nutritional yeast and spices.
- Spoon this into tortillas and serve.
Serve
I love to eat these Breakfast Tacos with salsa! This reheats very well and will keep several days when refrigerated. If you are using corn tortillas know that they are crumbly and will likely break. These can be layered in a casserole dish instead of rolled into the tortillas for a quicker option. I’ve also wrapped them in parchment paper to hold them together. I’ve served these to an omni group and they LOVED them.
If you are eating plant-based but having a hard time convincing your family this is an easy dish to adapt for them. Things like eggs or cheese are easily added but not really needed.
Are you a Breakfast Taco lover too?
Breakfast Tacos
Plant based tacos for breakfast!
Ingredients
- 1/2 an onion, diced
- 1/2 a bell pepper, diced
- 1/2 a jalapeno (remove seeds for less heat)
- 1 handful of mushrooms, chopped
- 1 cup cut cauliflower
- 1 large baked potato, diced
- 1/2 to 1 cup of cooked beans, drained
- 1/2 cup cooked quinoa
- 1 Tbsp nutritional yeast
- salt (or black salt), pepper, garlic, and turmeric to taste
- tortillas of your choice, use corn tortillas for a gluten-free option
Instructions
- Add onions, peppers and mushrooms to a skillet and cook on medium heat, stirring occasionally, adding a little water if veggies start to stick.
- Once veggies are beginning to soften stir in potatoes, quinoa, and beans. They will now begin to stick.
- As soon as everything is incorporated and warm add nutritional yeast and spices.
- Spoon this into tortillas and serve.
Notes
Great with salsa. Try layering in a casserole dish instead of rolling for a quicker option.
The Healthy Flavor says
Those have me salivating Holly! I love breakfast tacos too. I love the addition of jalapeños,, yummy!
Holly @ My Plant-Based Family says
I was surprising how good they were even a few days later. These jalapenos didn’t have quite enough heat, but they were still delicious!
veggiegrettie says
Those look amazing…I want to go to your house for breakfast 🙂
Holly @ My Plant-Based Family says
I wish you could! I’m serving these at Healthy Cravings this Thursday! There will be a breakfast extravaganza going on! 🙂
kftse11 says
I have been looking into nutritional yeast. They don’t sell it where I live, so I’m having to resort to Amazon (my life saver for a whole foods/plant based diet), but I don’t know the difference between the flakes and the powder? What do you recommend?
Holly @ My Plant-Based Family says
I’ve only bought the flakes, it is the only thing kind sold in the stores around here. I usually buy the biggest container I can find. I sprinkle it on some foods but use a whole cup when I make a large batch of the dry veggie broth mix.
kftse11 says
Thanks for the help! I will try out the flakes then =)