Loaded Vegetarian Breakfast Tacos with Roasted Red and Yellow Potatoes

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I've been eating breakfast burritos for many years, but recently I started thinking about changing things up and making breakfast tacos instead. I mean, my favorite meal is breakfast, and my favorite food is tacos. It just made sense. Well friends, I now know for certain that when these two righteous entities are combined, all sorts of wonderful things happen. It turns out that breakfast tacos are a very, very good idea. They're now a staple in our home for breakfast, and for lunch and dinner too. The key ingredients to these beacons of vegetarian deliciousness are the roasted red and yellow potatoes, which add a rich, buttery flavor and nice meaty texture. This recipe is also fantastic because it can be prepared and ready to eat in about 30 minutes, and uses ingredients that we almost always already have on hand. It's my current favorite, for sure.

Makes 8-10 tacos (We like overstuffing ours!)

INGREDIENTS
1/2 pound red potatoes
1/2 pound yellow potatoes
2 tablespoons olive oil
8-10 soft corn tortillas
6 eggs
1 cup canned black beans (drained)
1 avocado
salsa (we like salsa verde)
spices to taste (I like chili powder, salt, and pepper)
2-3 limes
hot sauce (optional)

Preheat oven to 425 degrees.  Cut potatoes into 1-2 inch chunks. Place potato chunks into a gallon plastic bag, add olive oil, and shake until they are evenly coated. Transfer to baking sheet, sprinkle with salt, pepper, and chili powder, and place in oven for 20-25 minutes or until tender with a fork. While the potatoes are roasting, crack eggs into a medium bowl and whisk until well combined. Add a little olive or coconut oil to a skillet, and cook eggs over low heat, stirring occasionally, until set. Heat black beans in a small saucepan with chili powder, salt, and pepper until warm. Cube the avocado. Heat tortillas on a warmed skillet (or throw them in the oven with the potatoes for about a minute). Remove potatoes from the oven, and assemble your tacos! I usually layer as follows: scrambled eggs, potatoes, black beans, avocado. Top with fresh squeezed lime juice, a sprinkling of chili powder, salsa, and hot sauce if desired. Eat!

My husband and I like to stuff our shells extra full and eat with a fork, and the kids like to add less filling and eat like traditional tacos. There are no rules here except to enjoy them. And I'm telling you - you will. It is a given. They are heaven.

Both red and yellow are pantry staples in our home, because they're so versatile (and so yummy). They are each incredible alone, but they also really complement each other in dishes like this one. Texture wise, I love how red potatoes stay firm throughout the cooking process. And yellow potatoes have such a rich, buttery consistency, which is equally wonderful. I'm a very visual person when it comes to cooking and eating, and I'm also a big fan of the pops of color both red and yellow potatoes can give to dishes. In addition to these breakfast tacos, I like to use red potatoes for potato salad, soups, and as breakfast potatoes on their own. I find yellow potatoes to be exceptional mashed, or as a dinner side dish, roasted and topped with butter. So good.



Who else loves a good breakfast taco? What is your favorite type of potato?

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