I’ve been on a black bean kick, so every meal for the next few days will have some of this black bean magic.
They can really bring any dish to life – which is what I did here. I decided to make black bean breakfast tacos with some stuff I had laying around.
The black bean tacos include the following ingredients: soyrizo, potatoes, black beans, corn, bell pepper, onion.
Completely plant-based and definitely the perfect recipe for someone who’s pretty broke (and just really frugal), but still want flavor in their lives. I’m broke, but I’m not boring.
Pro tip: I always have frozen vegetables on stand by in the freezer. I have everything from peas, corn, to cauliflower rice. It’s good to have these things handy – just in case you want to add a little bit more umpf to a recipe.
This black bean taco recipe is a little odd because I just used what I had around and some leftover vegetables in the fridge. And if you’re on this site, you probably already know I make great meals, but we gotta be real here: I am not going to buy more food just to make something beautiful. I use what I have. And then I make them delicious.
With that said, let’s get to how we make these bombastic black bean breakfast tacos.
Breakfast Black Bean Tacos Recipe
- 1 potato
- Sad amount of onion (about ¼ cup)
- Sad amount of green bell peppers (about ¼ cup)
- ¼ cup soyrizo
- 1 cup cooked black beans
- Garlic powder
- A pinch of salt
- 4 soft tacos
- Wash the potato and chop into small, bite-sized pieces.
- Chop the bell pepper and onion into small pieces. Set aside.
- Set a non-stick pan over medium heat.
- Throw the chopped potatoes into the pan and add 1 tbsp of water. Add a pinch salt. Cover pan a lid.
- Let potatoes cook for 5 minutes.
- Frequently add a small amount of water to the potatoes to prevent from sticking. About 1 tbsp at a time.
- After 5 minutes, stir the potatoes. Cook for another 8-10 minutes, or until fork-tender. Add more water when necessary.
- When potatoes are tender, lower temperature to medium-low.
- Add the chopped green bell pepper and onion. Cover. Cook for another 5 minutes.
- Add the soyrizo and cook for about 5 minutes.
- Finally, add the frozen corn and cook for about 3-4 minutes.
Top your soft tacos with the potato and soyrizo mix with some cooked beans. Add your favorite sauce on top, or enjoy them as they are.
The soyrizo mix makes about 4 heaping servings.
Enjoy your black bean breakfast tacos!