Recipe: Appetizing Vegetarian breakfast tacos with pico de gallo

Vegetarian breakfast tacos with pico de gallo. Great recipe for Vegetarian breakfast tacos with pico de gallo. We used to live in Texas where breakfast tacos were weekend if not everyday favorites. It's super easy and a crowd pleaser!

This is an easy vegetarian entertaining recipe or a quick vegetarian midweek meal These Mexican Breakfast Tacos are a hearty breakfast packed with hash potatoes, scrambled eggs and avocado pico de gallo salsa with lime squeezed over the top. Home » Mexican food » Vegetarian Tacos with Black Beans, Feta Cheese & Pico de Gallo. Vegetarian Tacos with Black Beans, Feta Cheese & Pico de Gallo. You can have Vegetarian breakfast tacos with pico de gallo using 9 ingredients and 4 steps. Here is how you achieve it.

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

Make Pico de Gallo: Combine tomatoes, onion, lime juice, chile, and cilantro in a bowl and season with salt and pepper. 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! Crispy tater tots, cheese, crema, pico de gallo, green onions, guacamole and seasoned chorizo mix.

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..

For these vegetarian tacos, you can use homemade or store-bought pico de gallo. I like making it homemade, but feel free to pickup in the produce section of most grocery stores if you are running short on time. To read the accompanying story, see: A taco recipe that proves: Less is more. Make Ahead: The pico de gallo can be refrigerated. Chop cauliflower into florets & add into baking tray.