Friday, February 1, 2013

Breakfast Tacos!

The other morning we had brunch at my parent's place for my Dad's birthday.  I wanted to come up with something fun & different to have for the meal, so I came up with Breakfast Tacos!  They were so delicious, I had to make them again at home.  

Beth's Breakfast Tacos
Serves 2
Gluten-free optional
Vegan optional

4 corn tortillas (either fully corn for gluten-free, or the kind that's mixed with flour - they're a little easier to pick-up without having them break on ya)
1 cup cheddar cheese (I used rice cheese, you can use Daiya to make this vegan)
3 eggs
Splash of soymilk
Black beans (I used canned)
Soyrizo (vegetarian chorizo)
1/2 a tomato (diced)
1/4 cup frozen corn
1/4 yellow onion (diced)
1 avocado (diced)
1/2 a cup of green chili or salsa
fresh chopped parsley (optional - for garnish)
Salt & pepper (to taste)
Hot sauce (optional)

Pre-heat oven to 375 degrees.

In a large non-stick pan, saute the onion in a little bit of oil over medium-high heat for about 3 minutes until soft.  Add some crumbled Soyrizo (about 1/2 a cup), and squish into smaller pieces with a spatula (warm for about another minute).

Mix the eggs with the splash of soymilk, and season with salt & pepper.  Turn the pan down to medium, then dump in the eggs.  Keep the eggs moving to cook evenly, and turn off the heat before they are fully cooked.

Meanwhile begin to assemble tacos.  Place 4 corn tortillas on a cookie sheet, and top with cheese, beans, corn, and green chili (or salsa).  Pop in the pre-heated oven while you finish the rest of your cooking / chopping / preparation (about 10 minutes total).

Remove tacos from oven, and top with the remaining ingredients (including the egg / chorizo awesomeness).  Garnish with a little fresh parsley and a splash of hot sauce.

SO easy, and crazy delish.  I think these would be great for a brunch with friends type of meal too - you could just set everything up "serve yourself" style!  

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