We love tacos around here and the fact that they’re so versatile makes them the perfect option for breakfast, lunch or dinner. You could very well make these makes these for breakfast, but how about for dinner? Yes, please. Tasty and simple to throw together.
INGREDIENTS:
2 Tbs olive oil
3 cloves of garlic, minced
4 C shredded potato (about 5 small russet potatoes)
1 medium red onion, chopped
1 15-oz can black beans, drained and rinsed
1/2 pkg. taco seasoning
1/2 C lime juice
1/4 C water
10-12 corn and/or flour tortillas, warmed
Toppings:
avocado slices
vegan sour cream
vegan shreds (I love Daiya’s Farmhouse Block cheddar and jalapeno flavors)
lettuce, chopped
salsa
DIRECTIONS:
In a large skillet, heat the olive oil and garlic. Add the potato and red onion. Saute for about 20 minutes, stirring often to keep from burning.
In a small cup, combine the lime juice, water, and taco seasoning. Stir into the potato mixture along with the black beans. Heat through for 3-4 minutes.
Fill the tortillas with the hash brown mixture and top with your favorite toppings. Enjoy!
- 2 Tbs olive oil
- 3 cloves of garlic, minced
- 4 C shredded potato (about 5 small russet potatoes)
- 1 medium red onion, chopped
- 1 15-oz can black beans, drained and rinsed
- ½ pkg. taco seasoning
- ½ C lime juice
- ¼ C water
- 10-12 corn and/or flour tortillas, warmed
- Toppings:
- avocado slices
- vegan sour cream
- vegan shreds (I love Daiya's Farmhouse Block cheddar and jalapeno flavors)
- lettuce, chopped
- salsa
- In a large skillet, heat the olive oil and garlic. Add the potato and red onion. Saute for about 20 minutes, stirring often to keep from burning.
- In a small cup, combine the lime juice, water, and taco seasoning. Stir into the potato mixture along with the black beans. Heat through for 3-4 minutes.
- Fill the tortillas with the hash brown mixture and top with your favorite toppings. Enjoy!
