Hello everybody, it is me, Dave, welcome to my recipe page. Today, we’re going to prepare a special dish, vegetarian breakfast tacos with pico de gallo. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Vegetarian breakfast tacos with pico de gallo is one of the most well liked of recent trending meals in the world. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions daily. Vegetarian breakfast tacos with pico de gallo is something that I have loved my entire life. They are fine and they look fantastic.
We used to live in Texas where breakfast tacos were weekend if not everyday favorites. It's super easy and a crowd pleaser! Vegetarian breakfast tacos with pico de gallo instructions.
To begin with this recipe, we must first prepare a few components. You can have vegetarian breakfast tacos with pico de gallo using 9 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Vegetarian breakfast tacos with pico de gallo:
- Make ready Flour tortillas (purchase pre-made in Otomi in Clifton Village)
- Take 2 large potatoes
- Prepare 2 tbsp Olive oil
- Prepare 1 cup tomatoes
- Make ready 1/4 cup cilantro (cut into small pieces)
- Make ready Juice of 2 limes, grated lime skin for added lime flavor
- Make ready 3 stalks spring onions
- Prepare 1 jalapeno (include seeds for more heat, could use 3 jalapenos as desired)
- Get 3 eggs
Check if done, to get the browning effect seen in the picture, we baked. Ingredients of Vegetarian breakfast tacos with pico de gallo. Prepare of Flour tortillas (purchase pre-made in Otomi in Clifton Village). Taco Assembly: Place tortilla on plate, add black beans, eggs, pico de Gallo (tomato mixture), and top with additional lime if desired.
Steps 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.
Done in just thirty minutes, these breakfast tacos are jam packed with veggies, flavorful potatoes, black beans, and scrambled eggs. Serve these tacos DIY style - just set out a basket of warmed tortillas, the skillet of scrambled eggs, a sheet pan of tots, and a bowl of pico de gallo. Then let everyone build their own breakfast taco. Spoon some beans onto a tortilla. Add a few slices of halloumi, some soured cream, pico de gallo and hot sauce if you like.
So that is going to wrap it up with this exceptional food vegetarian breakfast tacos with pico de gallo recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
