Vegan Mexican Tacos for Breakfast

Vegan Mexican Tacos for Breakfast
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These Vegan Mexican Tacos’ delicious recipe was given to us by a good friend. She’s from Texas and told us she grew up eating this yummy Mexican dish. We love it! It’s made with very simple and affordable ingredients and yet amazing. Our go-to for tacos. Give it a try!

Vegan Mexican Tacos for Breakfast

Full of healthy and filling ingredients such as potatoes, onion, tomatoes, jalapeño, pinto beans and avocado.

Vegan Mexican Tacos for Breakfast

To make this delicious dish, we use a homemade vegan mozzarella sauce based on a recipe from our new cookbook & e-book ALL PLANTS: The Food You Love, The Vegan Way, which includes more than 150 satisfying vegan recipes. Read more about our cookbook here.

Vegan Mexican Tacos for Breakfast

If you liked this recipe and want to combine the tacos with some drinks, check out our Strawberry Vodka Mojitos. They are perfect together!

If you liked this recipe for Vegan Mexican Tacos for Breakfast, check out our Easy Low-Calorie Vegan Pasta Carbonara (Whole Food, Oil-Free), our The Best Vegan Chili Cheese Fries, our Vegan Red Cabbage Soup w/ Chunky Bratwurst Style Tofu Bites, our Swedish Style Vegan Christmas Ham, our So Delicious & Healthy Lentil Loaf made Entirely of Whole Foods, our Homemade Celebration Seitan Roast, our Mushroom Vegan Soup (Quick & Easy), our One Pot Tomato Vegan Soup with Basil Dressing, our Fluffy Homemade Vegan Bagels, our Sage&Rum Marinated Seitan Tenderloin, our Vegan Seitan Steaks (Wheat Meat), our Gluten-Free Vegan Mortadella, our Succulent Seitan Tenderloin, our Creamy Vegan Potato Gratin, and our The Best Gluten-Free and Vegan Fish & Chips. You’ll love them all!

And… in case you missed it, we are so excited to announce that we have published our very first cookbook ALL PLANTS: The Food You Love, The Vegan Way, which includes over 150 satisfying recipes to feed all the members of your household (including your dogs!). It’s available internationally as a hardcover on Book Depository (with free delivery worldwide), Walmart, and in many other bookstores! Yay! Click here to learn more. You can also purchase it as a downloadable e-book (pdf) in our Store (currently ON SALE!), and our Etsy Shop (also on sale there!).


Vegan Mexican Tacos for Breakfast

Vegan Mexican Tacos for Breakfast

Christina
These Vegan Mexican Tacos' delicious recipe was given to us by a good friend. She's from Texas and told us she grew up eating this yummy Mexican dish. We love it! It's made with very simple and affordable ingredients and yet amazing. Our go-to for tacos. Give it a try!
5 from 5 votes

Enjoy friends! If you make this recipe, please snap a photo and tag @veganvvocals and #veganvvocals on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!

Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Breakfast, Brunch, less than an hour, Main Course
Cuisine Mexican Cuisine
Servings 6
Calories 489.4 kcal

Ingredients
  

TACOS INGREDIENTS

  • 6 medium-sized corn tortillas
  • 3 tbsp extra-virgin olive oil
  • 1 yellow onion, finely chopped
  • 15 small white potatoes, peeled and chopped in small squares
  • 5 tomatoes, coarsely chopped
  • 2 jalapeños, finely sliced and diced into smaller pieces
  • 1 large avocado, cubed
  • 500 g boiled pinto beans
  • Coriander, to taste
  • sea salt, to taste
  • Vegan Mozzarella Sauce, recipe below
  • 1 lemon, optional

VEGAN MOZZARELLA SAUCE

Instructions
 

VEGAN MOZZARELLA SAUCE

  • Melt the refined coconut oil in the microwave or using a double boiler.
  • In a high-speed blender, combine the cashews, melted coconut oil, vegan lactic acid powder, nutritional yeast, tapioca flour, sea salt, optional chili powder, and water, and blend until very smooth.
  • Pour the blend into a small saucepan and bring to a simmer, over medium-high heat, stirring continuously until it thickens.
  • Now the mozzarella sauce is ready to consume along with your favourite dishes.

TACOS

  • Using a large non-stick skillet, over medium heat, heat the olive oil and saute the onion until tender and transparent. Add the cubed potatoes and let them cook for around 20-25 minutes, stirring occasionally so they cook evenly.
  • Preheat the oven to 180ºC.
  • When potatoes are nearly done, stir in the chopped tomatoes. When the potatoes feel ready, add the diced jalapeño slices and stir through.
  • Stir in the pinto beans and optionally sprinkle salt. Cook for another 5 minutes. Remove from the fire.
    Vegan Mexican Tacos for Breakfast
  • To make hard taco shells, hang tortillas over the rack wires in your oven for 5 minutes.
    Vegan Mexican Tacos for Breakfast
  • Assembling time: take a tortilla and fill it with some taco potato-bean mix, cubed avocado, coriander, a dollop of vegan cheese, lemon juice and the salsa of your choice. Enjoy!
    Vegan Mexican Tacos for Breakfast

Nutrition

Calories: 489.4kcalCarbohydrates: 85gProtein: 14.6gFat: 12.2gSaturated Fat: 1.8gSodium: 36.7mgPotassium: 1875.76mgFiber: 15gSugar: 6.6g
Keyword Baking, Frying, Sauteing
Tried this recipe?Mention @veganvvocals or tag #veganvvocals!

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