So did everyone have a wonderful Memorial Day? Nice long weekend? I certainly did. While I will say it did not necessary feel like three days off it was definitely a much needed break. I was able to get a little (very little) ahead on my blogging schedule as well as spend some time with family, friends, and the fur babies. Plus, the weather was wonderful and that always makes my mood brighter!
Today’s recipe was actually made by my mother when my husband and I went to Charleston for a day this weekend. We have been in the habit of making these tacos for breakfast when I come to visit because the whole family loves them, vegan and omnivores alike! I was able to snap some decent photos using their kitchen window and I really hope you get an idea of just how wonderful these tacos are.
This recipe makes a big portion, costs very little, the leftovers keep well, and each individual can load the tacos with topping of their personal choosing. My toppings were cashew cream, avocado, and this delectable red pepper sauce (not pictured) my mom picked up at her local farmer’s market. That particular sauce has inspired me to work on a red pepper dressing of my own. It was so beautiful and bright red with a mild and sweet flavor. There was supposedly a spicy kick, but must not have been much of one as my taste buds did not pick up on it. So good just the same!
Another cool thing about this recipe is you can use whatever veggies you have on hand and/or mix up the type of potato. You could even add some sort of beans in the mix too! The options are endless. This particular variety of veggies and potatoes is my favorite thus far though!
There is something about the softened baking potato topped with sautéed squash, mushrooms, and crunchy corn that is just so satisfying. I loved the different textures as well as the mild flavors of all the veggies. Nothing overpowered each other and the flavors really worked together to give you a tasty, hearty breakfast that the whole family enjoyed!
- 2 large baking potatoes
- ½ red bell pepper, diced
- 1 yellow squash, diced
- 1 zucchini, diced
- 1 yellow zucchini, diced
- 1 cup mushrooms, sliced
- 2 fresh ears of corn
- 2 tbs coconut oil
- 1 tbs salt (seasoned salt works well here)
- 1 tbs black pepper
- fresh garlic (optional)
- 12-15 corn tortillas
- Melt coconut oil in a large skillet on medium heat.
- Add potatoes and toss until coated. Let cook about 7 minutes.
- Add all the veggies. Slice the corn off the 2 ears of corn to add to the skillet as well. Stir to mix well with the potatoes. Cover and alllow to cook for at least 10 minutes. Pierce potatoes with fork to see if soft. Once they are soft, turn heat to low.
- Toast corn tortillas on a skillet.
- Assemble tacos. Place potato and veggie mixture on tacos. Top with avocado, cashew cream, salsa, vegenaise, or anything else you would like. Dig in!