Breakfast Tacos
Breafast tacos are a big deal in Texas...unfortunately it is hard to find vegan ones. This morning I made my own, and they were amazing. The sweet red bell pepper matched perfectly with the hearty kidney beans and it was just spicy enough. Enjoy!
Breakfast Tacos (makes 6)
1 can dark red kidney beans (drained, rinsed)
1 red bell pepper
1/2 package crimini mushrooms (chopped)
5 cloves garlic
1/4 onion (chopped)
2 Tbsp salsa (use your favorite!)
dash hot sauce
2 tsp cumin
1 tsp cayenne pepper
2 tsp smoked paprika
salt (to taste)
coarse ground black pepper
6 small corn tortillas (I used a green chile flour/corn tortilla)
EVOO
1. In a skillet with EVOO cook onion until slightly brown.
2. Add garlic, cumin, cayenne, paprika, salt, pepper and cook another two minutes.
3. Add mushrooms and cook another 3 minutes.
4. Add beans and salsa and cook through.
5. Assembly: heat tortillas in small skillet (no oil necessary) on lo-medium heat for about 20 seconds on each side until they are golden brown. Add bean mixture, sliced avocado and spinach. Serve with your favorite hot sauce.
Breakfast Tacos (makes 6)
1 can dark red kidney beans (drained, rinsed)
1 red bell pepper
1/2 package crimini mushrooms (chopped)
5 cloves garlic
1/4 onion (chopped)
2 Tbsp salsa (use your favorite!)
dash hot sauce
2 tsp cumin
1 tsp cayenne pepper
2 tsp smoked paprika
salt (to taste)
coarse ground black pepper
6 small corn tortillas (I used a green chile flour/corn tortilla)
EVOO
1. In a skillet with EVOO cook onion until slightly brown.
2. Add garlic, cumin, cayenne, paprika, salt, pepper and cook another two minutes.
3. Add mushrooms and cook another 3 minutes.
4. Add beans and salsa and cook through.
5. Assembly: heat tortillas in small skillet (no oil necessary) on lo-medium heat for about 20 seconds on each side until they are golden brown. Add bean mixture, sliced avocado and spinach. Serve with your favorite hot sauce.
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