Maybe you haven’t figured this out yet, but I love tacos! In my honest opinion, Taco Tuesday should be EVERY DAMN DAY. I honestly don’t think I will ever get tired of eating them or any variety that I don’t enjoy 100%. And what’s a better way to enjoy tacos, kicking off the day with delicious quinoa sweet potato breakfast tacos! A vegan breakfast taco for those mornings when you want a tasty and satisfying eggless breakfast.Yum
A little background
I had the great fortune to live in Austin, Texas long, long ago! But that is where I first discovered breakfast tacos and my life has never been the same. You see, Austin is the birthplace of breakfast tacos (ok, for real!! Google it!) or at least where the term “breakfast taco” originated. And to this day it’s been the only place that I’ve lived where I could find them easily. When I find myself a breakfast taco outside of Austin, I’m always excited but then slightly disappointed when they just don’t taste the same.
Back then my favorite was always the bacon, egg and cheese or the potato, egg and cheese. OMG they were sooo delicious! And back then, the breakfast taco wasn’t just for breakfast it was also a delicious late night (maybe after a few drinks) food. Ah, the memories!
These memories led me to this recipe today! A vegan answer to the breakfast taco, and one that doesn’t try to mimic the original by “pretending” to be the real deal. I’m thinking of scrambled tofu “eggs” here which I’m sorry, but I just can’t get on board with them, I’ve tried but they simply don’t work for me.
Instead I’m bring you a protein-packed quinoa that has all the seasonings you’d expect in Tex mex food served up with baked sweet potato rounds and finished off with your favorite salsa. Oh my gosh, so yum!
Anatomy of a breakfast taco
I’ve made lots of changes to create this version, but I’m sticking with two tried and true components of the Tex mex breakfast burrito, the flour tortilla and salsa. If you need a gluten-free alternative or simply prefer corn tortillas over flour, go ahead and make the switch but the classic Austin breakfast burrito is served in a flour tortilla.
And the signature sauce is what makes these sweet potato breakfast tacos really sing! You need a good salsa to add some juiciness and spicy flavor on top! I prefer to use my favorite homemade salsa which anyone can make in less than five minutes with a blender or food processor. So crazy good you will want to make a HUGE batch so you can put it on EVERYTHING you eat this week. But if you don’t have the time, a store bought salsa works just as well.
Growing up in Texas meant I grew up eating tex-mex food and to this day, it remains my absolute favorite cuisine though authentic Mexican comes in pretty to close to the top as well.
Tex mex is a style of cuisine that started in Texas and is the combination of Mexican flavors and foods, combined with the ingredients commonly found in the Texas area. And the breakfast taco is quintessential Tex mex as you can see from its name (which combines English and Spanish) to the ingredients and flavors.
Meal prep this recipe
For all of you who like to be ahead of the game, this vegan breakfast taco recipe is perfect to meal prep. Everything can be made ahead and then quickly heated in the morning to eat on the fly or to take with you to go.
And if you really want to step up your meal prep this week, then consider even making the tacos up to store in the freezer.
Here’s the plan step by step:
- Cook the quinoa
- Cook the sweet potatoes
- Make your salsa
- Make sure everything cools down. The safest way to cool is to place all the cooked items in the refrigerator and give them an hour or so to cool down.
- Place a square piece of foil (if you will reheat in the oven) or wax paper (if you will reheat in the microwave) on the counter.
- Top that square with a tortilla.
- Layer on the sweet potatoes and quinoa.
- Start at the edge of the paper and fold or roll the taco over wrapping it as you go tightly.
- Secure your wrapping if needed and place in a freezer container or bag. Put your ready to eat sweet potato breakfast tacos in the freezer.
- When hungry, simply pull it from the freezer and pop it in the oven or microwave to heat!
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Sweet potato quinoa breakfast tacos
Sweet potato rounds
- 1 large sweet potato
- Baking spray
- Salt and pepper
- 1 T canola oil
- ½ cup sweet onion diced
- 2 cloves garlic minced
- 1 roma tomato deseeded and diced small
- 1 4 oz can green chiles
- ½ tsp oregano
- 1 tsp cumin
- 1 tsp chili powder
- 2/3 cup white quinoa
- 1 large avocado
- ½ cup diced red onion
- ¼ cilantro leaves diced
- ½ jalapeno pepper diced small
- 1 T fresh lime juice
- 8 corn tortillas
Cook sweet potatoes
- Peel sweet potato and cut into ¼ inch slices. Layout on a baking sheet lightly sprayed with oil, sprinkle with salt and pepper. Place into oven and cook for 15-20 minutes or until potatoes are tender, turning over halfway through cooking time.
- Start cooking quinoa while sweet potatoes are in the oven. Heat oil in medium saucepan. When hot, add the onions and cook for 3 minutes, next add garlic and tomatoes and cook an additional 3 minutes until tomatoes are slightly softened. Add green chiles, oregano, cumin, quinoa and 1 1/3 cup water. Bring to a boil, cover with a lid, reduce heat and simmer for 10 minutes or until quinoa are cooked. When water is absorbed, turn off from heat, taste and add salt and pepper as needed.
Make guacamole and heat tortillas
- Mash the avocado with a fork and add the onion, cilantro, jalapeno and lime. Mix together and add salt and pepper if desired.
- Wrap 8 corn tortillas in aluminum foil, place in hot oven for 5-8 minutes or until heated through.
- Top each corn tortilla with sweet potato wedges, about ¼ cup of quinoa and 1 T of guacamole
Did you make this recipe for Quinoa sweet potato breakfast tacos? What did you think? What’s your favorite soft taco flavor? Leave me a comment and tell me below! If you like this recipe, please be sure to give it a 5-star rating in the recipe card. Tag @cookeatlivelove in your photos so I can see your creations.