|October 4, 2012||Posted by Koalaborg under Food, recipes, Vegan, Vegan Mofo 2012|
Since moving to Texas last year, we have really grown to appreciate tacos. There is no shortage of taquierias here in San Antonio, and breakfast tacos are very popular menu items around here.
We no longer use store-bought flour tortillas arond here – I make my tortillas from scratch, and they do not last long. I tend to prepare a double batch – they freeze well and warm up quickly in a toaster oven set to Bake.
My kids like to snack on them plain, and we use them for tacos or quesadillas. My husband loves when I prepare “taco kits” for his lunch – several tortillas, a bowl of chili or seasoned black beans and some sides such as lettuce and salsa.
But he especially loves when I prepare breakfast tacos.
Breakfast tacos are pretty simple around here. I prepare homefried potatoes seasoned with a little salt and pepper – I have been using organic Russets or Yukon Gold. I almost always have black beans available, as I prep two pounds a week in the crockpot for various dishes. For this particular batch, I happened to have a little of the filling for empanadas left over from the previous night’s dinner, so I used that as well. Fresh tomatoes and some black bean and corn salsa – what an awesome breakfast!