Recipe: Appetizing Vegetarian breakfast tacos with pico de gallo

Vegetarian breakfast tacos with pico de gallo. Sprinkle seasonings and drizzle avocado oil. Toss until evenly coated and spread into a single layer. Once cauliflower is done warm-up corn tortillas and begin to assemble your tacos.

Make Ahead: The pico de gallo can be refrigerated. Serve these tacos DIY style - just set out a basket of warmed tortillas, the skillet of scrambled eggs, a sheet pan of tots, and a bowl of pico de gallo. Then let everyone build their own breakfast taco. You can cook Vegetarian breakfast tacos with pico de gallo using 9 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Vegetarian breakfast tacos with pico de gallo

1. You need of Flour tortillas (purchase pre-made in Otomi in Clifton Village).
2. It's 2 of large potatoes.
3. You need 2 tbsp of Olive oil.
4. You need 1 cup of tomatoes.
5. It's 1/4 cup of cilantro (cut into small pieces).
6. It's of Juice of 2 limes, grated lime skin for added lime flavor.
7. Prepare 3 stalks of spring onions.
8. Prepare 1 of jalapeno (include seeds for more heat, could use 3 jalapenos as desired).
9. Prepare 3 of eggs.

While I have love tacos of any kind for breakfast, these are legitimately breakfast tacos. Messy and cheesy soft scrambled eggs in charred corn tortillas, topped with scallions, black beans, cabbage, avocado, and salsa. Serve as a delicious easy vegetarian main course for breakfast, lunch, or dinner! These vegetarian tacos are loaded with fresh sweet potatoes, jalapeno, pico de gallo, and avocado and then wrapped in a warm charred corn tortilla.

Vegetarian breakfast tacos with pico de gallo instructions

1. First, cut potatoes into 1-inch cubes. In a large bowl, drizzle with olive oil, add salt and pepper to taste, mix together. Spread out on non-stick baking sheet and bake in oven for 10 mins at 200C (fan on). After 10 mins, turn the potatoes, bake for 10 more mins. Check if done, to get the browning effect seen in the picture, we baked 10 mins more for a total of 30 mins. It is important to turn after 10 mins otherwise they would not cook evenly. After they are done, place in a serving bowl..
2. Make the pico de gallo. Combine diced tomatoes (leave out the watery inside), spring onions, diced jalapenos, lime juice, grated lime skin. Add cilantro leaves, stir evenly. Add salt to taste. Refrigerate for 15 minutes..
3. Make the eggs. Crack eggs into a large bowl, add salt and pepper as desired. Heat up a drizzle of olive oil in a non-stick frying pan. Scramble the eggs until firm. Place in a serving bowl..
4. Warm up tortillas either individually on a frying pan for 2 mins on low heat or in the oven (wrap them in aluminium foil). Once warm, assemble taco: put scrambled eggs and potatoes on taco, add pico de gallo, sprinkle with additional cilantro leaves if desired. If desired, add hot sauce such as Cholula. Although this recipe is vegetarian, the tacos are also very good with the additions of bacon bits, fried chorizo, etc..

These are the best vegetable tacos! Now that it's starting to get warmer outside, I love making vegetarian tacos! They make a great dinner or lunch, and you save calories by leaving the meat out. Ladybird Taco is a fast casual restaurant located in Nashville, Tn specializing in breakfast and lunch tacos. Modeled after the taco scene in Austin, Ladybird serves house-made tortillas, queso and salsa from fresh ingredients, alongside full barista service all day and margaritas and beer at lunch.

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