Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a special dish, vegetarian breakfast tacos with pico de gallo. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Vegetarian breakfast tacos with pico de gallo is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. Vegetarian breakfast tacos with pico de gallo is something that I have loved my whole life. They are nice and they look fantastic.
We used to live in Texas where breakfast tacos were weekend if not everyday favorites. It's super easy and a crowd pleaser! Vegetarian breakfast tacos with pico de gallo step by step. In a large bowl, drizzle with olive oil, add salt and pepper to taste, mix together.
To begin with this particular recipe, we have to prepare a few ingredients. You can have vegetarian breakfast tacos with pico de gallo using 9 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Vegetarian breakfast tacos with pico de gallo:
- Make ready Flour tortillas (purchase pre-made in Otomi in Clifton Village)
- Make ready 2 large potatoes
- Make ready 2 tbsp Olive oil
- Make ready 1 cup tomatoes
- Get 1/4 cup cilantro (cut into small pieces)
- Take Juice of 2 limes, grated lime skin for added lime flavor
- Prepare 3 stalks spring onions
- Prepare 1 jalapeno (include seeds for more heat, could use 3 jalapenos as desired)
- Get 3 eggs
Also add Flour tortillas (purchase pre-made in Otomi in Clifton Village). Ingredients of Vegetarian breakfast tacos with pico de gallo. Prepare of Flour tortillas (purchase pre-made in Otomi in Clifton Village). Add taco seasoning and a little water and mix.
Steps to make Vegetarian breakfast tacos with pico de gallo:
- First, cut potatoes into 1-inch cubes. In a large bowl, drizzle with olive oil, add salt and pepper to taste, mix together. Spread out on non-stick baking sheet and bake in oven for 10 mins at 200C (fan on). After 10 mins, turn the potatoes, bake for 10 more mins. Check if done, to get the browning effect seen in the picture, we baked 10 mins more for a total of 30 mins. It is important to turn after 10 mins otherwise they would not cook evenly. After they are done, place in a serving bowl.
- Make the pico de gallo. Combine diced tomatoes (leave out the watery inside), spring onions, diced jalapenos, lime juice, grated lime skin. Add cilantro leaves, stir evenly. Add salt to taste. Refrigerate for 15 minutes.
- Make the eggs. Crack eggs into a large bowl, add salt and pepper as desired. Heat up a drizzle of olive oil in a non-stick frying pan. Scramble the eggs until firm. Place in a serving bowl.
- Warm up tortillas either individually on a frying pan for 2 mins on low heat or in the oven (wrap them in aluminium foil). Once warm, assemble taco: put scrambled eggs and potatoes on taco, add pico de gallo, sprinkle with additional cilantro leaves if desired. If desired, add hot sauce such as Cholula. Although this recipe is vegetarian, the tacos are also very good with the additions of bacon bits, fried chorizo, etc.
Prepare of Flour tortillas (purchase pre-made in Otomi in Clifton Village). Add taco seasoning and a little water and mix. Heat tortillas according to packaging (I love using the skillet!) Taco Assembly: Place tortilla on plate, add black beans, eggs, pico de Gallo (tomato mixture), and top with additional lime if desired. Heat the vegetable oil in a saucepan over medium heat and add in the onion and garlic. Cook for a few minutes until softened.
So that’s going to wrap this up for this special food vegetarian breakfast tacos with pico de gallo recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
