Walnut Chorizo Breakfast Tacos
Course: LunchCuisine: MexicanDifficulty: EasyServings
4
servingsPrep time
10
minutesCooking time
20
minutesCalories
400
kcalPerfect for breakfast or brunch!
Ingredients
1 Tbsp 1 olive oil
3 medium 3 Yukon Gold Potatoes, cubed
- Chorizo
1 Cup 1 Raw Walnuts
1 Cup 1 Quinoa, cooked
1 Cup 1 Pinto Beans, cooked
1 package 1 Taco seasoning
- Taco Toppings
1 1 avocado
pico de gallo
Preparation
- Bring salted water to boil, add potatoes and boil until fork tender.
- Place all ingredients for chorizo into a food processor until crumbly.
- To bake chorizo: Spread evenly onto a baking sheet and bake for about 10 minutes, stirring halfway and remove once edges get some crisp to them.
- To saute chorizo: Heat oil in a nonstick skillet over medium heat. Add “chorizo” mixture to skillet and cook for 5 minutes. Then add cooked potatoes and saute an additional 5 minutes until mixture is nicely browned, stirring frequently.
- Spoon into warmed tortillas.
- Optional: Top with avocado crema and pico de gallo. Enjoy!
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