Vegetarian Breakfast Tacos Recipe

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total: 20 mins


  • 3 cups frozen diced hash brown potatoes (12 ounces)
  • 1/4 cup olive oil
  • Kosher salt and fresh ground black pepper
  • 2 tablespoons butter, divided
  • 6 eggs (or substitute Tofu Scramble for vegan)
  • 1/2 cup cheddar cheese, plus more for topping
  • 8 small tortillas (flour for authentic, corn for gluten-free)
  • Fresh cilantro, torn
  • Salsa
  • Hot sauce (optional)
  • Pickled red onions (optional)
  • Jalapeno slices or pickled jalapeños (optional)


  1. Cook the potatoes: Cook the diced hash brown potatoes from frozen, according to the package instructions. Or heat 1/4 cup olive oil in a skillet and add the potatoes, cooking 12 to 15 minutes and stirring occasionally until browned. In the last minute or so, add 1 tablespoon butter. Season with about 1/4 teaspoon salt and fresh ground black pepper.
  2. Scramble the eggs: In a medium bowl, crack the eggs and whisk them together until well-beaten. Stir in 1/4 teaspoon kosher salt and plenty of fresh ground pepper. In a skillet, heat the butter over medium heat. Tilt the pan to ensure the entire pan is coated in the melted butter. Pour in the eggs. Keep the heat on medium. When the eggs just start to set, use a flat spatula to slowly scrape sections of eggs, creating folds. Scrape occasionally until the eggs form soft folds, about 1 to 2 minutes total. Add the cheese and remove them from the heat just before they are fully hardened.
  3. Warm the tortillas: Warm and char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm.
  4. Assemble the tacos: Place the potatoes and scrambled eggs into the warmed tortillas. Top with pickled onions, fresh cilantro, salsa, hot sauce, pickled onions, and jalapeno slices. Serve immediately.

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Grilled Vegetable Tostadas


  • 2 tablespoons olive oil
  • 2 tablespoons lime juice
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 pinch salt
  • 1 pinch pepper
  • 1 sweet onion cut in rounds
  • 1 sweet red pepper cut in 2-inch chunks
  • 2 zucchinis (about 13 oz/370 g total), sliced lengthwise 1/2 inch (1 cm) thick
  • 4 flour tortillas (6 inches/15 cm)
  • 4 corn tortillas (6 inches/15 cm)
  • 1 avocado pitted, peeled and sliced
Bean Spread:
  • 1 teaspoon olive oil
  • 2 cloves garlic minced
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 can red kidney bean drained and rinsed
  • 2 tablespoons lime juice
  • 1/4 teaspoon cayenne pepper sauce (such as Frank
  • 1 pinch salt
  • 1 pinch pepper


  • Remove 1 tsp of the oil and set aside for tortillas. In bowl, combine remaining oil, lime juice, chili powder, cumin, salt and pepper. Add onion, red pepper and zucchini; toss to coat.
  • Reserving oil mixture, place vegetables on greased grill over medium-high heat; close lid and grill, turning occasionally and brushing with reserved oil mixture, until tender, about 10 minutes. Slice and set aside.
  • Bean Spread: Meanwhile, in small saucepan, heat together oil, garlic, chili powder and cumin over medium heat, stirring, until garlic is softened, about 1 minute.
  • Add beans, lime juice, pepper sauce, salt and pepper; cook, stirring and breaking beans apart with wooden spoon, until warmed through, about 2 minutes. Cover and keep warm.
  • Brush reserved oil over both sides of tortillas. Add to grill; grill, covered and turning once, until crisp, about 3 minutes. To serve, top with bean spread, vegetables and avocado.

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Walking Taco Casserole

Prep: 15 mins – Cook: 5 mins – Total: 20 mins


  • 1 ½ pounds ground beef
  • 1 packet taco seasoning
  • 1 cup salsa
  • ½ cup water
  • 2 ounces cream cheese, cubed
  • 3 cups Frito corn chips
  • 1 ½ cups shredded cheddar cheese
  • For serving: shredded lettuce, tomatoes, sour cream, jalapenos


  1. Preheat the oven to 375°F.
  2. In a large nonstick skillet, brown the beef over medium high heat, breaking up with a spoon as it cooks. After the beef has cook through, drain the grease if necessary.
  3. Return the beef back to the skillet and add the taco seasoning, salsa, and water. Bring to a simmer, lower heat and simmer, uncovered, for 5 minutes. Stir occasionally. Stir in the cream cheese until smooth and well combined.
  4. Transfer the meat mixture to a 11X7 baking dish. Top with the Fritos, sprinkle shredded cheese over the top, and bake for 5-10 minutes, or until the cheese is hot and bubbly. Serve immediately with optional toppings.

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Pork Carnitas Recipe – How To Make Pork Carnitas – Pork Carnitas Tacos

Prep: 10 mins – Cook: 6 Hours – Total: 6 Hours


  • 3 pounds pork butt, or pork shoulder
  • 2 tbsp cumin
  • 1 tbsp paprika
  • 1 tbsp garlic powder
  • 2 tsp onion powder
  • 1/2 cup onion, finely chopped
  • 1 cups chicken broth
  • 1 cup water
  • 2 tbsp lime juice
  • 2 tbsp orange juice
  • 1 chopped jalapeño, optional


  1. This is the slow cooker pork carnitas version. For an Instant Pot, see above.
  2. First, pat pork dry with paper towels. Combine spices in a small bowl. Rub spice mix all over pork.
  3. Add pork and remaining ingredients to a slow cooker. Cook on low for 6 to 8 hours or on high for 4 to 5 hours.
  4. Once pork is tender, discard all but 1/2 cup of the liquid. Shred pork with two forks. Discard bone(s).
  5. Optional but highly recommended: preheat oven to broil. Add shredded pork and about 1/2 cup of the liquid to a baking sheet. Broil for 4 to 5 minutes. Watch closely to prevent burning.
  6. Remove from oven and serve.

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