How to make Breakfast Tacos To-Go | EASY Breakfast Recipe

chorizo

🥗Healthier: turkey sausage

💰Cheaper: ground beef

Turkey sausage reduces fat while maintaining flavor.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in calories and adds a cheesy flavor.

salsa

🥗Healthier: fresh pico de gallo

💰Cheaper: canned salsa

Fresh pico de gallo offers a vibrant taste with fewer preservatives.

avocado

🥗Healthier: guacamole

💰Cheaper: mashed peas

Mashed peas provide creaminess at a lower cost.

Heat 4.5 ounces of chorizo in a skillet over low heat until it starts to sizzle and break apart.

Add a can of water to the chorizo and let it simmer while stirring occasionally.

Crack eggs into a bowl and beat them until mixed.

Add the beaten eggs to the skillet with chorizo and cook until done, stirring occasionally.

Mash the homemade charro beans in a separate pot and heat them up.

Warm the store-bought flour tortillas in a pan until pliable.

Assemble the tacos by placing charro beans and chorizo-egg mixture on the tortillas.

Top with Cholula hot sauce as desired and stack the tacos.

Prepare atole de coco by mixing cornstarch with water and adding it to simmering coconut milk with cinnamon.

Add 1 teaspoon of vanilla extract to the atole after thickening.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens