No matter how you celebrate the 4th, and if you choose to celebrate it or not, here’s my take on it: Breakfast Tacos. As American as my roots, as Texan as it gets: hearty, savory tacos. Top with your favorite form of protein (beans and tofu for me), and a big ole topping of my ancho chile sauce – recipe coming in a few days.
American Breakfast Tacos
Ingredients
- 2 tablespoons olive oil
- 1 medium white onion, diced
- 1 medium shallot, diced
- 4 cloves garlic, minced
- 5 small yukon gold potatoes, chopped
- 1 medium red bell pepper, diced
- 1 14.5 ounce can fire roasted tomatoes
- 1 teaspoon oregano
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
Instructions
- Heat a frying pan over medium, add the olive oil, then the onions, shallots, and garlic. Cook for about 3 minutes.
- Add all remaining ingredients, stir, and cover, cooking over medium low heat for 10 minutes. Remove the cover, cook a final 10 minutes, stirring and scraping the bottom of the pan. You want the potatoes to be the perfect mix of crunchy and soft.
- Enjoy with your favorite tortillas, beans or tofu, avocado slices, and my adobe chile sauce - coming later in the week.
Tried this recipe?Let us know how it was!