Real Food, Gluten-Free, Dairy-Free, IBD-AID (Phase III), Paleo (without beans), Vegan
If Paleo, consider using almond flour or cassava flour taco shells. (They’re expensive. I often choose to eat hash over tacos to save money.) Also, if you can find them, I’ve seen shells made from jicama.
My family has been eating a lot of oatmeal for breakfast lately. It’s fast and filling. Oats are a great prebiotic food. They create butyrate, a beneficial short-chain fatty acid, in the digest tract. That said, diversity is important too. I’ve been looking for another fast breakfast option to change things up in the morning. Being from Texas, I absolutely love a good breakfast taco. That said, I’m not always in the mood for bacon and eggs. I often crave vegetables….for breakfast. This hash can be used for taco filling, served alone, or used as a breakfast side. It’s flavorful and filling. It’s also easy to make a big batch and eat it all week long. I’m hooked on these vegan breakfast tacos.
KEEP IT SIMPLE
For these vegan breakfast tacos or breakfast hash, I use only a few ingredients. I begin by browning sweet potatoes in olive oil. Once cooked, I stir in some simple taco spices. Then I add a bit of diced onion, red cabbage, and a can of rinsed and drained black beans. I continue to stir everything until the cabbage just begins to wilt. I prefer it to have a crunch when I eat it. Once everything is mixed and thoroughly warmed, I serve this with fresh cilantro. Sometimes, I add a green salsa or a creamy avocado dressing. (I’ll link that recipe soon.)
The Best, Simple Vegan Breakfast Tacos
Ingredients
- 2-3 tbsp olive oil
- 2 medium sized sweet potatoes, diced
- 1 tsp chili powder
- 1/2 tsp sea salt
- 1/2 tsp cumin
- 1/4 tsp garlic powder
- 1/4 tsp white pepper
- 1/4 onion, diced
- 1/2 small red cabbage, diced
- 1 can black beans, rinsed and drained
- Fresh cilantro for serving
Instructions
- Heat a skillet over medium heat. When hot, add the olive oil. When the oil is hot, add the diced sweet potato. Cook until the potatoes are soft all the way through and the sides are crisp and brown. This takes about twenty minutes. Resist the urge to stir continually. It will keep the potatoes from browning.
- Once the potatoes are mostly cooked, add all of the spices (chili powder, sea salt, cumin, garlic powder, and white pepper). Stir to combine.
- Add the diced onion, red cabbage, and black beans. Stir to combine. Cook for 2-3 minutes to lightly cook the onion and cabbage, and warm the beans.
- Serve as taco filling, as a breakfast hash, or as a side. I like to serve with fresh cilantro. I sometimes add a green salsa or creamy avocado dressing. Enjoy!
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