Vegan Mexican Breakfast Tacos with Potatoes and Salsa

Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.

Mexican · 30 min · Beans · vegetarian, vegan, dairy-free

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Ingredients

• 2 medium small potatoes
• 1 tbsp olive oil
• 1/2 tsp ground cumin
• 1/2 tsp paprika
• to taste salt
• 1/2 cup black beans (cooked or canned)
• 4 small corn tortillas
• 1 medium tomato
• 1 small red onion
• 1/4 cup fresh cilantro
• 1 lime
• 1/4 cup vegan salsa

Method (tap to check — screen stays awake)

1. Dice the potatoes into small cubes. In a large skillet, heat 1 tbsp of olive oil over medium heat. Add potatoes, cumin, paprika, and salt. Cook, stirring occasionally, until potatoes are golden and crispy, about 10-12 minutes.
2. While potatoes cook, dice the tomato and red onion. Chop the cilantro. Mix the tomato, onion, cilantro, and lime juice in a bowl to make a fresh salsa.
3. Warm the corn tortillas in a dry skillet or microwave until soft.
4. Add the cooked black beans to the skillet with potatoes in the last 2-3 minutes to heat through. Adjust seasoning if needed.
5. Assemble the tacos by filling each tortilla with the potato and bean mixture. Top with fresh salsa and a drizzle of vegan salsa.
6. Serve immediately, garnished with extra cilantro if desired.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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