Article Published on Jul 05, 2016
Move over breakfast burrito, the breakfast taco has arrived! A healthy way to start your morning!
Why didn’t I think of this before?! Combining two of my favorites: tacos and breakfast - genius!
I’m sure you have read or heard about how important breakfast is to your health. But, some people just can’t stomach the thought of eating anything in the morning. Is that you? If so, you are definitely not alone, as a surprising amount of people skip breakfast for one reason or another.
Breakfast helps prevent that mid-morning blood sugar crash that leaves you feeling fatigued and irritable later in the day. By getting something in our systems before we run out the door, we can stabilize our blood sugar levels.
What makes a successful breakfast?
Getting a blend of protein, carbohydrates, and fat is a great start! These macronutrients will ensure you have energy to nail your morning meetings. Major bright flavor from the cilantro-lime dressing wakes up the senses, which can be helpful in the morning :) These tacos are also easy to make, grab and go. No utensils required!
I hope this entree-inspired breakfast recipe encourages you, or someone you know, to start your day with the right nutrients to fuel your morning.
- 5 corn tortillas
- 1/4 cup arugula
Black Bean Spread
- 1/3 cup canned black beans, drained
- 1 garlic clove
- 1 tablespoon olive oil
- Dash of cumin
Potato Onion Hash
- 2 red potatoes
- 1/2 cup diced onions (white or yellow work best)
- Liberal seasoning of dried oregano and rosemary
- 3 teaspoons olive oil
- 1/4 cup cilantro finely chopped
- Juice of 1 whole lime
- 1/4 teaspoon sea salt
- 1 tablespoon olive oil
- 3 egg whites + 3 eggs (or vegg equivalent)
- Preheat oven to 400 degrees F.
- Dice potatoes in 1/4 inch cubes and onions into small pieces. Set aside onions.
- Spread potatoes in a single layer on a cookie sheet wrapped in aluminum foil. Drizzle olive oil and dried herbs over potatoes and toss to evenly combine.
- Place in oven for about 15 minutes. Before the potatoes are completely cooked, add in the onions for the last 5 minutes or so. Use a spatula to incorporate the onions in the hash so that they combine with the olive oil and seasonings.
- While the potatoes are baking, let’s make the black bean spread.
- Throw in all ingredients for the spread into a small food processor or blender and pulse on high until a paste develops. Set the spread aside.
- After the potato/onion hash is pulled out, let cool.
- Warm tortillas slightly so they are pliable and easier to work with.
- Now we are ready to start assembling the tacos!
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