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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

Ingredients:

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

Directions:

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.