Southwestern Breakfast Tacos with Salsa Verde
Southwestern Breakfast Tacos with Salsa Verde serves: 4 (2 tacos per serving)
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Ingredients:
- 2 Tbsp olive oil
- 15 oz (425 g) frozen shredded hash brown potatoes
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 cup (242 g) canned vegetarian refried black beans
- 2 ripe Hass avocados, pitted and peeled
- 1 garlic clove, minced
- 1 Tbsp lime juice (about 1 fresh lime), plus additional to taste
- 2 or 3 green onions, thinly sliced (white and light green parts only, about 1/2 cup)
- Eight 6-in (15-cm) corn tortillas, warmed or toasted over a gas burner flame
- 1 cup store-bought salsa verde
Instructions:
- Read through recipe and put all ingredients in your work area before starting your prep.
- In a large nonstick pan over medium-high heat, heat oil. Add hash brown potatoes and spread into a single layer. Let cook, undisturbed, for approximately 5 min, or until the bottom starts to become golden brown. Flip and cook an additional 5–6 min, or until potatoes are crisp, golden and cooked through. Remove from heat and season with salt and black pepper.
- In a medium saucepan over medium-low heat, place beans. Cook, stirring occasionally, until beans are warmed through, about 5 min.
- While potatoes and beans are cooking, place avocados in a medium bowl. Add garlic and lime juice and mash with the back of a fork until a chunky guacamole texture is achieved. Season to taste with salt and lime juice, if desired.
- To prepare tacos, spread about 2 Tbsp beans on the bottom of each tortilla. Top each one with about 1/4 cup potatoes, 2 Tbsp smashed avocado, about 1 Tbsp green onions, and 2 Tbsp salsa verde, or to taste. Enjoy immediately.
Notes:
Storage tip: Individual components of the tacos should be stored separately in airtight containers in the refrigerator for up to 5 days (smashed avocado for up to 2 days).
Simplify this recipe: Use 1 cup of store-bought guacamole in place of smashed avocado.
Reheating tip: Beans can be reheated in a small saucepan over medium-low heat until heated through. Hash browns can be reheated in the toaster oven or in a small pan over medium-low heat until heated through.
Other recipe notes: Some refried beans contain lard; always read ingredients to ensure product is vegan. Store-bought salsa verde is typically medium heat, use regular mild salsa in place of salsa verde if you are spice sensitive.
Make it nightshade-free: Omit salsa.
Nutrition Information Per Serving:
478 calories, 19.5 g total fat, 2.8 g saturated fat, 3.1 g polyunsaturated fat, 12.0 g monounsaturated fat, 0 mg cholesterol, 837 mg sodium, 1315 mg potassium, 70.3 g total carbohydrates, 14.6 g fiber, 4.7 g sugar, 10.7 g protein, 10% calcium, 17% iron
