Spice Up Your Vegan Breakfast With These Mouthwatering Mexican Meatless Tacos!

Prep Time 10 minutes | Total Time 30 minutes

Mexico is one of my favorite countries to visit - it is beautiful, the people are welcoming, and the food has layer upon layer of flavor. Last time I was in Mexico my best friend and I stumbled across a small restaurant with a sign in then window that said “Vegan Food.”

Walking in felt like walking into my grandmother’s house - incredible smells surrounded me and small kitchen tables with colorful tablecloths welcomed me.

The restaurant was run by one woman and there wasn’t an actual menu, just a small list of different breakfast tacos that she could make up for you. We ended up waiting for that restaurant to open each day of our trip!

These breakfast tacos are based on those incredible tacos that were made for us from scratch each day while we visited Puerto Vallarta. I hope you enjoy them!

Ingredients

• 1 package soyrizo (soyrizo is a vegan version of chorizo - a sausage traditionally made from pork - see notes and adjustments for options)

• 4 to 6 potatoes

• 1/2 medium size yellow onion

• Diced pineapple - 1 cup 

• Cilantro - 1/3 to 2/3 cups fresh

• Taco shells (soft corn) 

• Olive oil 

• Salt & Pepper to taste

Instructions

1. Cut your potatoes into small about 1/2 inch pieces (how many you will use depends on how many tacos you want to make - for each medium potato you can make about 4 tacos)

2. Dice 1/2 of a yellow onion

3. Add your potatoes and yellow onion to an oven-safe baking dish with a cover (or you can cover with aluminum foil)

4. Add about 1-2 tablespoons of olive oil to the potato/onion mixture and stir well

5. Add salt and pepper to taste - about 1/2 to1 teaspoon salt and 1/4 teaspoon pepper - and stir well

6. Optional: you can also add garlic powder to your potatoes - about 1/2 teaspoon

7. Bake your potatoes covered (if you don’t have a covered oven safe dish you can cover a roasting pan or lasagna pan with foil) and bake at 425 degrees for about 30 minutes or until soft. Stir your potatoes once while cooking

8. While your potatoes are cooking, make your pineapple salsa by chopping the pineapple into small pieces - you will use about 1/2 to 1 cup of pineapple

9. Add about 1/4 to1/2 cup of cilantro to your diced pineapple. You can also add in red onion or jalapenos, but I don’t for this recipe as the soyrizo is very flavorful on its own

10. Add your soyrizo to a frying pan that has been coated with cooking spray and cook until just heated

11. When your potatoes are ready you are ready to build our tacos! Take a corn tortilla and fill it with a spoonful of potatoes, a spoonful of soyrizo, and a spoonful of pineapple salsa.

Notes and Adjustments:

• If you can’t find commercial soyrizo you can find recipes for it online OR you can use jackfruit with a chorizo seasoning (which you can find in most markets or order online)

• If you are pressed for time you can use frozen “home fry style” potatoes - just be sure to season them well

• The only rule with tacos is there are no rules - feel free to add/adjust the toppings. If you don’t like cilantro leave it out. You can try adding a splash of lime or some extra chiles if you really love heat