Holy Sh*t Breakfast Tacos

Ummmmmmmm these are bomb af… there isn’t much more to say. You will not be disappointed and won’t want to share. But there is definitely enough to feed everybody. Try these b*tches out.

P.S. I’m really stepping my food photography game up… these look fiyaaaaa (;

Ingredients:

  • 1 tbsp olive oil
  • 1/2 red onion, diced
  • 1 jalapeno, minced
  • 3 red potatoes, diced size of dime
  • 1 tsp pepper
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 package of soyrizo
  • 1/2-1 14.4 oz can of black beans, drained and rinsed
  • 2 handfuls of spinach
  • tortillas

Secret Sauce:

  • 1/2 avocado
  • 4 tbsp sriracha
  • 2 limes
  • chili powder
  • 1/4c water to thin

Optional Toppings:

  • salsa
  • avocado
  • cilantro

Instructions:

  1. Heat olive oil on medium-high heat in a large pan, once heated add onion and jalapeno, cooking until fragrant and soft. Add in potatoes and spices, stir and let cook 10 minutes without stirring, use a spatula and flip everything and cook another 10 minutes without stirring.
  2. While the potatoes cook make that saucy sauce. In a food processor add all ingredients and blend. If it isn’t thin enough add water until it’s the consistency you want. What’s nice about this sauce is you can add whatever you need to fix it to your liking. Need more spice just add sriracha and mix, more lime, add it in.
  3. Check your potatoes and see if they are tender by using a fork to pierce them. If not, do five minute increments of letting them cook and flipping with the spatula. Add in the soyrizo when the potatoes are ready, stir and cook about five minutes. Now for your spinach, fold it in until they’ve all wilted down about 30 seconds to a minute. It’s ready to stuff in some tortillas!
  4. Heat your tortillas either on the pan or microwave, pile this deliciousness on and top with the saucy sauce. Add any other toppings you’d like!

Delicious Soyrizo Tostadas

Quick and easy recipe, you don’t even need to know how to cook. I love Mexican food, and this one is a classic with a twist. Ten minute recipe, so when you’re crammed for time and need to munch on something tasty, whip this mf up and enjoy.

My twist is adding soyrizo, it gives a nice flavor along with some protein, heat it up on the stove or in the microwave and add to your tostada for a delicious ass meal.

Ingredients:

  • 1 package soyrizo
  • tostadas
  • 1 15 oz can refried beans
  • 1 tomato, diced
  • 1/4 head of lettuce, chopped
  • 1 avocado, optional
  • sriracha, optional
  • Optional sauce:
  • 1-3 tbsp sriracha (however spicy you want it)
  • 3 tbsp vegan cream cheese
  • juice of 1 lime

Instructions:

  1. Optional sauce: In a small bowl add sriracha, cream cheese, and lime juice, mix together until combined well, add more lime or water if not thin enough, set in fridge until ready to use.
  2. Heat up your soyrizo either in the microwave or in a pan on the stove. Lay out your tostadas, top with refried beans, soyrizo, tomato, lettuce, avocado and sriracha if desired, and the sauce if using. Enjoy that sh*t.

Amazing Veggie Hashbrown Vegan Breakfast

You can’t lie, this sh*t looks gooood, and it is. Super easy to put together and pretty quick. I’m on a big time soyrizo kick, all my breakfasts’ have it in there.

I cheated and used frozen hashbrowns, but can you blame me?! I don’t have time to shred potatoes and all that. So, I say you should get the frozen kind too. (;

Ingredients:

  • 2-3 tbsp olive oil
  • 1/2 package of frozen hashbrowns
  • sprinkle of garlic powder and black pepper
  • 1/4-1/2 onion, diced
  • 1 jalapeno, minced
  • 2 cloves garlic, minced
  • 1/2 green bell pepper, diced
  • 1/2 package of soyrizo
  • 1/2 package of firm tofu
  • cilantro for topping

Instructions:

  1. In a medium sized pan, heat 2 tablespoons of olive oil on medium high, once hot add the hashbrowns, garlic powder, and black pepper. Allow to cook at least 4-5 minutes before you toss to mix. Avoid using a spatula, but after you toss, you’ll cook another five without touching, toss, cook another 5 and repeat that process until they’re cooked and crispy to your liking, add olive oil when you need it.
  2. While your hashbrowns cook, in another medium/large sized pan, heat 1 tablespoon of olive oil and add in all of the veggies, cooking for about 5 minutes, stirring occasionally.
  3. Add the soyrizo, and break in the tofu. You’ll use your hands to crumble it in, and then mix everything together and cook another 3-4 minutes, stirring here and there until it’s all heated up and ready to serve!!
  4. A layer of hashbrowns and then a layer of the veggie and soyrizo scramble! Top with cilantro and anything else you want, enjoy!

Vegan Potato Hash Breakfast

If you’re vegan and have been craving a good breakfast for those mornings after a long night out (a.k.a. a cure for your hangover), your wait is over!

This is one of my favorite breakfasts, it’s full of so many delicious veggies and on top of that soy chorizo! Sooo so so good and filling. Takes about 30 minutes to put together and tastes just as great as leftovers. I like to top mine with avocado and sriracha. I didn’t have cilantro but if you do, throw some on top because it’ll only make this dish that much better.

Ingredients:

  • 3 tbsp olive oil
  • 2 cloves of garlic, minced
  • 2 sweet potatoes, diced (no larger than the size of a dime)
  • 3 red potatoes, diced (no larger than the size of a dime)
  • 1/2 tsp salt and pepper
  • 1/2 red bell pepper, diced
  • 1/2 green bell pepper, diced
  • 1/2 red onion, diced
  • 1 jalapeno, minced
  • 1 package soy chorizo

Extra Toppings:

  • avocado
  • sriracha
  • salsa
  • cilantro

Instructions:

  • Heat a large pan over medium heat and add the olive oil. Allow that to heat up and add in the garlic for about 30 seconds
  • Add in the potatoes and mix, coating in the oil, then let cook for about five minutes before stirring. Give a toss around, and cook for another 3-5 minutes.
  • Add in the bell peppers, onion, and jalapeno, stir, and cook for an additional 3-5 minutes.
  • Add in the soy chorizo, mix well and cook for an additional 3-5 minutes. Fork the potatoes and see if it pierces easily, if not continue cooking or serve! Add toppings and enjoy!