Vegetarian Breakfast Tacos with Yellow Potatoes
Delicious breakfast tacos with red and yellow potatoes, eggs, black beans, salsa and more!
Ingredients
- ½ Pound Alsum red potatoes
- ½ Pound Alsum yellow potatoes
- 2 Tablespoons Olive oil
- 8-10 Soft corn tortillas
- 6 Eggs
- 1 Cup Canned black beans drained
- 1 Avocado
- Salsa or salsa verde
- Chili powder to taste
- Salt and pepper to taste
- 2-3 Limes
- Hot sauce optional
Instructions
- Preheat oven to 425°F.
- Cut potatoes into 1-2 inch chunks.
- Place potato chunks into a gallon plastic bag, add olive oil, and shake until they are evenly coated.
- Transfer to baking sheet, sprinkle with salt, pepper, and chili powder, and place in oven for 20-25 minutes or until tender with a fork.
- While the potatoes are roasting, crack eggs into a medium bowl and whisk until well combined. Add a little olive or coconut oil to a skillet, and cook eggs over low heat, stirring occasionally, until set.
- Heat black beans in a small saucepan with chili powder, salt, and pepper until warm.
- Cube the avocado.
- Heat tortillas on a warmed skillet (or throw them in the oven with the potatoes for about a minute).
- Remove potatoes from the oven, and assemble your tacos! You can layer as follows: scrambled eggs, potatoes, black beans, avocado. Top with fresh squeezed lime juice, a sprinkling of chili powder, salsa, and hot sauce if desired.