Being the baker of the household, I am usually the one to make brunch at home. Pancakes, muffins, & donuts are my specialty. The omnivore, on the other hand, has pretty much one breakfast recipe in his repertoire: breakfast tacos.
Normally made with eggs and boring white potatoes, they’ve been veganized and colorized with yummy sweet potatoes to make them Michelle-friendly [he’s such a thoughtful boyfriend :)].
I am addicted & I have a feeling you will be too.
2 large sweet potatoes, diced
1/2 red bell pepper, chopped
1/2 orange bell pepper, chopped
1 jalapeno, chopped
2 garlic cloves, chopped
1/2 c cilantro, chopped
1-2 handfuls pepperjack Daiya
1 package Wholly Guacamole, or homemade [optional]
1/2 tomato, diced [optional]
salt & pepper to taste
cayenne pepper to taste
red pepper flakes to taste
a few turns of olive oil for the pan
your favorite vegan tortillas
In a large pan, brown the garlic in olive oil over low to medium heat.
Add diced sweet potatoes and cook until slightly softened.
Add peppers, cilantro, & spices & heat until everything is tender, but not mushy.
Remove veggie pan from heat.
In a toaster oven or conventional oven, heat tortillas at around 300 degrees for 5-10 minutes.
While tortillas are heating, add Daiya cheese to veggies & cover pan to retain the residual heat & melt the “cheese.”
Assemble your taco & top with optional guacamole and/or tomato slices.
Enjoy the deliciousness!