Chorizo Walnut Breakfast Tacos

walnut chorizo tacos

Walnut Chorizo Breakfast Tacos

0 from 0 votes
Recipe by Sagen Jackson Course: LunchCuisine: MexicanDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

400

kcal

Perfect for breakfast or brunch!

Ingredients

  • 1 Tbsp olive oil

  • 3 medium Yukon Gold Potatoes, cubed

  • Chorizo
  • 1 Cup Raw Walnuts

  • 1 Cup Quinoa, cooked

  • 1 Cup Pinto Beans, cooked

  • 1 package Taco seasoning

  • Taco Toppings
  • 1 avocado

  • pico de gallo

  • avocado crema

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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