Vegetarian Breakfast Tacos (Printer-Friendly Version)
# What You'll Need:
→ Taco Base
01 -
8 corn tortillas
02 -
1 1/2 - 2 cups refried beans
03 -
8-10 large eggs
04 -
1 - 1/2 cups shredded cheese
→ Optional Toppings
05 -
Pico de Gallo
06 -
Salsa
07 -
Hot sauce
08 -
Guacamole
09 -
Avocado chunks
10 -
Fresh cilantro
11 -
Lime juice
→ Potatoes
12 -
4 medium-sized russet potatoes
13 -
2 tablespoons oil (olive, avocado, canola, or grapeseed)
14 -
1 1/2 teaspoons paprika
15 -
1 teaspoon granulated garlic
16 -
1/4 teaspoon cumin (or more to taste)
17 -
Salt and black pepper to taste (about 1 1/4 teaspoons salt and 1/5 teaspoon black pepper)
# Let's Cook!:
01 -
Wash and dry the potatoes. Prick holes in them with a fork, then microwave on a safe plate until fork-tender (about 4-6 minutes total). Dice into bite-sized pieces.
02 -
Heat oil in a skillet over medium heat. Add potatoes, paprika, granulated garlic, cumin, salt, and pepper. Cook until golden brown and crispy, flipping occasionally.
03 -
Beat eggs in a bowl, season with salt and pepper, and scramble in a skillet until cooked to your liking.
04 -
Preheat oven to 425°F. Warm tortillas on a stove or skillet. Spread refried beans on each tortilla, then add eggs, potatoes, and shredded cheese.
05 -
Place assembled tacos on a baking sheet and bake for 10 minutes, or until cheese is melted and tacos are heated through.
# Cook's Notes:
01 -
You can use store-bought potatoes or hash browns to save time.
02 -
This recipe makes 8 tacos, but you can adjust the quantities as needed.