Vegan Chorizo Breakfast Tacos
Incredibly delicious breakfast tacos with vegan chorizo, oven-roasted potatoes, salsa, and avocado! Super versatile, easy to make, and packed with flavor. Just 30 minutes required!
Servings 10 (Tacos)
Ingredients
POTATOES
- 1 lb yellow or red potatoes, chopped into even ~1/4 – 3/8-inch pieces (~2 medium-large golden potatoes // 1 pound yields ~3 cups chopped)
- 1 Tbsp avocado oil (or olive oil)
- 1/2 tsp sea salt
TACOS
- 1 batch Easy Vegan Chorizo (or Vegan Chorizo Links // or store-bought such as El Burrito Soyrizo)
- Salsa of choice (Mango Salsa is especially delicious // store-bought is fine too!)
- 10 corn tortillas (find our homemade recipe here // or small flour tortillas if not gluten-free)
- 1 large avocado, chopped
Instructions
- POTATOES: Preheat oven to 425 F (218 C) and line a large baking sheet with parchment paper. Add chopped potatoes (~1/4 – 3/8-inch thick) to the baking sheet and drizzle with avocado oil. Then add salt and toss well to combine. Roast until golden brown and crispy, or about 20-25 minutes. You'll know they're done when they’re golden brown on the bottom and edges and tender in the center.
- CHORIZO: Prepare Easy Vegan Chorizo mixture while the potatoes are cooking. You can also use store-bought such as Soyrizo or leftover Vegan Chorizo Links (if using links, break them up into a crumble texture before cooking). To cook the chorizo (any of the options), heat a 10-inch nonstick or well-seasoned cast iron skillet over medium heat. Add 1 Tbsp (15 ml) avocado oil and place half of the chorizo into the skillet. Distribute evenly over the pan so it’s in one thin layer. Cook for 3-4 minutes, undisturbed. It should be sizzling and popping slightly — if it’s not, turn up the heat a bit. Repeat with the remaining chorizo.
- SALSA: Optionally, prepare Mango Salsa. Otherwise, use any store-bought salsa you enjoy. Other delicious homemade options include our Easy Red Salsa, Chipotle Red Salsa, or Roasted Salsa Verde.
- TORTILLAS: Warm tortillas by wrapping in a damp paper towel (or kitchen towel) and microwaving for 30 seconds – 1 minute. If using fresh or homemade tortillas, you can warm them one at a time in a cast iron skillet over high heat (or on a hot grill) for 10-20 seconds on each side (or until just warmed), then wrap in a towel to keep warm until serving.
- TACOS: To the warmed tortillas, add chorizo, potatoes, salsa, and chopped avocado and enjoy!
- Best when fresh. Leftovers will keep stored separately in the refrigerator for 2-3 days. Reheat potatoes and vegan chorizo in a skillet over medium heat, adding more oil as needed to prevent sticking. Not freezer friendly.
Video
Notes
*Prep time and cook time assume using our Easy Vegan Chorizo and store-bought salsa, and preparing the chorizo while the potatoes cook.
*Nutrition information is a rough estimate calculated with Easy Vegan Chorizo and Mango Salsa.
*Nutrition information is a rough estimate calculated with Easy Vegan Chorizo and Mango Salsa.
Nutrition (1 of 10 servings)
Serving: 1 taco Calories: 208 Carbohydrates: 25.8 g Protein: 7.9 g Fat: 9.6 g Saturated Fat: 1.4 g Polyunsaturated Fat: 2.5 g Monounsaturated Fat: 5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 502 mg Potassium: 492 mg Fiber: 4.3 g Sugar: 5.6 g Vitamin A: 1298 IU Vitamin C: 33.9 mg Calcium: 165 mg Iron: 2 mg