Breakfast Tacos With Avocado

Recipe Information

Ingredients

• 4 whole wheat taco shells
• 1 avocado, peeled
• 1 can corn
• 2 cups cubed carrots
• 1 tbsp taco seasoning
• 4 tbsp nutritional yeast
• 4 tbsp vegan sour cream
• 1/2 cup leftover quinoa or brown rice
• 1 tsp olive oil

Instructions

Step 1

Prepare the vegetables – Cube the carrots and slice the avocado. Coarsely mash the corn with a potato masher.

Step 2

Cook the filling – Heat a small frying pan over medium heat. Add the cubed carrots, mashed corn, and leftover quinoa (or brown rice). Sprinkle with taco seasoning and cook for about 5 minutes, stirring occasionally. Remove from the pan and set aside.

Step 3

Toast the taco shells – In the same pan, heat the olive oil. Toast the taco shells for about 2 minutes on each side until golden.

Step 4

Assemble the tacos – Place the toasted taco shells on four plates. Divide the veggie-quinoa mixture and avocado slices evenly among the shells.

Step 5

Add toppings and serve – Drizzle with vegan sour cream, sprinkle with nutritional yeast, and serve immediately. Want a wholesome twist on morning meals? Try these fresh and flavorful tacos with avocado.

Nutrition Facts

Cost Information