Corn tortillas get stuffed with a lime black bean spread, sautéed sweet and petite fingerling potatoes, scrambled tofu, collard greens, and beet sauerkraut then get garnished with fresh cilantro, hemp seeds, avocado, and hot sauce for one fantastic gluten-free, vegan, plant-based breakfast!
This is a sponsored post written by me on behalf of Nature’s Greens. The opinions and text are all mine. The product mentioned in this post was sent to me as a gift to use in this recipe, thank you so much!
October 4th came and went, meanwhile, I’m over here still celebrating #nationaltacoday It makes sense there’s a designated day of the week for tacos, Tuesdays are now my new favorite day of the week! Duh.
Tacos aren’t just for the streets, or cravings on those long college nights out… And this may come as a surprise, but they also aren’t just for dinner.
There’s so much good stuff going on wrapped up in each tortilla, all gluten-free, all vegan, plant-based, and all delicioso. I mean, we’re talking one (or three if you’re me) power-packed tacos. I even snuck some Nature’s Greens Organic Collard Greens in there, sauteed to perfecion.
Truth be told, I made these breakfast tacos two mornings in a row. They are that good and that easy! Slice and dice your sweet potato and petite fingerling potatoes, blend up your blackbeans to make a spread, scrumble some tofu (you know, scramble/crumble… the term will catch on… haha), throw in some of Nature’s Greens already chopped organic collard greens, top with beet (or regular) sauerkraut, avocado, and hemp seeds! Maybe even some freshly squeezed lime juice and cilantro leaves.
Oh yea, and hot sauce! Coming from a non-hot sauce lover, I love it on these breakfast tacos. So lots of things happening here, but I swear they are some of the simplest tacos to make.
First, I sautéed the potatoes until they start to brown and turn soft. Then I scrumble (catching on yet?!) the tofu with nutritional yeast, flaxseed meal, salt and pepper (more good stuff!), all in the same large skillet. Add the collard greens and sautéed a few minutes longer, tossing occasionally until the greens are wilted and cooked.
While that is happening, I blend up my black beans and lime juice until smooth like hummus and slice my avocado.
I like to slightly warm and crisp my corn tortillas in the skillet with a little bit of oil as well, but that’s totally optional. Then spread some black beans on each shell, add a couple slices of avocado, top with the tofu “hash”, beet sauerkraut, hemp seeds, cilantro, and hot sauce. I dare you to just eat one!
You’ll be surprised at how filling these tacos are, and they’re great for weekend entertaining/brunching too! Even better news, the tofu hash can be eaten on its own for a quick weekday morning breakfast. Basically what I’m saying is go make them, regardless what day of the week it is 😉
Hope you love these breakfast tacos as much as my family and I do! Don’t forget to sneak in those greens, so head to Nature’s Greens to find in a store near you! Be sure to tag me on Instagram and Facebook if you make them! #healthylittlevittles
If you like unique tacos, check out these PURPLE CABBAGE + CRISPY BUTTERNUT SQUASH TACOS WITH PEARS + MAPLE SRIRACHA MAYO
- 5-7 corn tortillas
- 1-2 tbsp olive oil
- 1 cup sweet potatoes, peeled and diced small
- 1 cup petite fingerling potatoes, sliced/diced
- 2 cups chopped collard greens, (I used Nature's Greens)
- salt + pepper, to taste
- 1/2 block (8oz) extra firm tofu, drained and pressed
- 1 ts flaxseed meal
- 1 tsp nutritional yeast
- salt + pepper, to taste
Black Bean Spread
- 1 can (15 oz) black beans
- 1/2 lime juiced, (plus more for garnishing if desired)
- pinch salt
- 1 avocado, sliced
- hemp seeds
- 1 cup beet sauerkraut (or other sauerkraut)
- cilantro, (opt)
- gluten-free hot sauce, (optional but recommended)
- Slice and dice your sweet potato and petite fingerling potatoes, then add to a large pre-heated skillet with olive oil and sautee over medium heat until the potatoes start to turn brown and soft. Stir occassionally to keep them from sticking to the bottom of the skillet
- Next, push the potatoes to one side of the skillet and add your tofu to the skillet
- ** I crumble it right into the pan
- Sprinkle the flaxseed meal, nutritional yeast and salt and pepper over the tofu. Let it sautee for a few minutes, then stir it in with the potatoes and cook for an additional few minutes
- While that is sauteeing, blend your black beaks with lime juice and salt until smooth like hummus, set aside
- Add your collard greens to the skillet and toss to combine with the rest of the hash. Sautee until the collard greens start to wilt
- If warming your tortillas, you can do so in the microwave in a tortilla warmer, or spoon the hash into a bowl and place a little olive oil on the bottom of the skillet, over low heat, add each tortilla and warm for a few minutes each, flipping sides
- ** make sure you don't crisp them up or they won't fold
- Spread some black beans over top of each tortilla, add avocado slices, top with the hash, sauerkraut, hemp seeds, cilantro leaves (opt), and hot sauce (optional but recommended)
- Store leftover hash in the fridge