I’ve made these Vegan Chorizo Breakfast Tacos a few times now. They’re so good! The “chorizo” filling can be used in quesadillas or breakfast burritos as well.
A long time ago I made a chorizo breakfast hash so this time around I’m modifying that recipe to make it vegan friendly. I used Soyrizo to replace the chorizo and Just Egg instead of eggs, as well as a vegan sour cream. This is a great way to use up some random veggies you may have hanging around as well. Today I used a yellow potato, but have used sweet potato before and that’s just as yummy!
I topped these Vegan Chorizo Breakfast Tacos with a bit of thinned out sour cream. Unfortunately my avocado looked past it’s prime or else I would have added some of that as well! You might also enjoy some vegan green chile cashew queso on top!
PrintVegan Chorizo Breakfast Tacos
Ingredients
Tortillas (I like white corn tortillas)
1 pkg. soyrizo
1 container Just Egg
1 sm. onion, diced
1 red bell pepper, diced
1 potato, diced
1 can black beans, drained & rinsed
Optional Toppings:
Chopped cilantro
Vegan sour cream
sliced scallions
avocado
squeeze of fresh lime juice
Instructions
Saute potato, onion and red bell pepper in a little olive oil until softened. Add soyrizo and black beans and continue to cook until soyrizo is cooked through.
Pour in Just Egg and stir to cook just like scrambled eggs.
Heat tortillas (I like to set them directly on an open flame on my gas grill). Top with soyrizo mixture and additional garnishes as desired.