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Sweet Potato and Tofu Breakfast Tacos

Spice up your breakfast with a savory, spicy, and slightly sweet breakfast taco.
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Course: Breakfast
Cuisine: Mexican
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Servings: 4
Calories:
Author: Linda and Alex at Veganosity

Ingredients

  • 1 tablespoon of avocado oil
  • 1 medium sweet potato – diced into 1/2 inch cubes
  • 5 small Portobello mushrooms – thinly sliced
  • 1/2 a block of extra firm tofu 10 ounces – drain the water and press the tofu between paper towels to get rid of the excess water and dice into 1/2 inch cubes –1 teaspoon of chili powder
  • 1/2 teaspoon of ground sea salt
  • 1/2 teaspoon of ground black pepper
  • A few shakes of cinnamon
  • Juice from 1/2 of a lime
  • 1 clove of garlic – minced
  • 1 and 1/2 cups of baby spinach leaves
  • 1/2 cup of cilantro – coarsely chopped
  • Spicy black beans – coarsely mashed leave some beans whole for texture Recipe is below
  • 4 flour tortillas
  • 1 small tomato – diced
  • Spicy Black Beans
  • 15 ounce cans of organic black beans – drained and rinsed well
  • 1 tablespoons of chili powder
  • 1 teaspoons of smoked paprika
  • 1 teaspoon of cumin
  • 1 teaspoons of ground sea salt
  • Black pepper to taste

Instructions

  • Preheat oven to 350°
  • Beans
  • Put the beans in a medium saucepan and cover with water. About a half inch over the beans. Bring to a boil and reduce to simmer. Add the spices and combine. Cook until the water evaporates and the beans are thick and creamy. Approximately 25 minutes. Stir frequently.
  • Sweet potato and tofu mixture
  • Heat the oil in a medium iron skillet on medium high heat. Add the sweet potatoes and cook for 10 minutes. They should begin to brown and soften. Reduce the heat to medium and add the mushrooms. Cook until they lose their water and brown. Approximately 7 minutes. Add the tofu 3 minutes into cooking the mushrooms. Add the spinach, garlic, spices, and lime juice and stir well to combine. Cook for 1 minute. Turn off the heat and stir in the cilantro.
  • Heat the tortillas in the oven for 3-4 minutes or until they’re warm.
  • Spread 3 tablespoons of beans down the center of the tortilla, add about a 1/2 cup of the potato tofu mixture then garnish with the tomatoes and extra cilantro if desired. Squeeze more lime juice over the taco if you like.