Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, vegetarian breakfast tacos with pico de gallo. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Vegetarian breakfast tacos with pico de gallo is one of the most favored of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions every day. They are fine and they look fantastic. Vegetarian breakfast tacos with pico de gallo is something which I have loved my whole life.
Vegetarian breakfast tacos with pico de gallo step by step. In a large bowl, drizzle with olive oil, add salt and pepper to taste, mix together. Taco Assembly: Place tortilla on plate, add black beans, eggs, pico de Gallo (tomato mixture), and top with additional lime if desired.
To begin with this particular recipe, we must prepare a few ingredients. You can cook vegetarian breakfast tacos with pico de gallo using 9 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Vegetarian breakfast tacos with pico de gallo:
- Prepare Flour tortillas (purchase pre-made in Otomi in Clifton Village)
- Prepare 2 large potatoes
- Prepare 2 tbsp Olive oil
- Prepare 1 cup tomatoes
- Make ready 1/4 cup cilantro (cut into small pieces)
- Get Juice of 2 limes, grated lime skin for added lime flavor
- Prepare 3 stalks spring onions
- Prepare 1 jalapeno (include seeds for more heat, could use 3 jalapenos as desired)
- Make ready 3 eggs
Sprinkle with crispy bacon sprinkles if desired. Chop cauliflower into florets & add into baking tray. Sprinkle seasonings and drizzle avocado oil. Toss until evenly coated and spread into a single layer.
Instructions to make Vegetarian breakfast tacos with pico de gallo:
- 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.
- 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.
- 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.
- 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.
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! 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.
So that’s going to wrap this up for this exceptional food vegetarian breakfast tacos with pico de gallo recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
