The key ingredients to these beacons of vegetarian deliciousness are the roasted red and yellow potatoes, which add a rich, buttery flavor and nice meaty texture. This recipe is also fantastic because it can be prepared and ready to eat in about 30 minutes, and uses ingredients that we almost always already have on hand.
1/2 lbs. red potatoes
1/2 lbs. yellow potatoes
2 Tablespoons olive oil
8-10 soft corn tortillas
1 cup canned black beans (drained)
Salsa (we like salsa verde)
Spices to taste (I like chili powder, salt, and pepper)
Hot sauce (optional)
Prep Time: 15min | Cook Time: 25min
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! I usually 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.
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