Breakfast Tacos with Chickpea “eggs”

Breakfast is the meal that I find the most challenging, given my dietary restrictions. In honesty, this is a great tragedy, because breakfast is my FAVORITE meal. I have even been known to request it for dinner in my household. That being said, I am always trying to come up with Bailey-Friendly twists on some of my favorite classics. And as it turns out, breakfast tacos are pretty easy to make vegan and gluten free!

The most difficult component was mimicking the eggs, as I am not fond of tofu scrambles. Nonetheless, I achieved a very scrambled eggy texture with chickpea flour and corn meal! They were pretty fluffy and surprisingly easy to make. The corn meal gave them a nice texture and the chickpea flour helped hold the shape and provide density. The flavor needs some adjustment to get that “eggy” flavor but that was easy achieved through some mindful seasoning. To achieve the proper texture you essentially have to double cook the batter. The first round causes the batter to firm up and the second helps to add back moisture and heat them up

To accompany the “eggs” I made some hash browns, sautéed veggies, and refried beans then topped them all with chopped tomato and avocado. I used my favorite homemade vegan nacho cheese seasoning in the beans (recipe to come) which really jazz the tacos up.

These certainly weren’t one of my quicker breakfasts. We made them the morning after we got back from the Smokey Mountains, which was perfect for the slow day we had in mind. They would be ideal for having folks over for brunch as you can easily increase the batch size and set them out as a taco bar. Most of the ingredients were things I keep stocked in my pantry with some exception, so they shouldn’t be too much of a hassle to whip up!

Ingredients

• 8 White Corn tortillas or other GF tortilla
• 3 cups of frozen or fresh hasbrowns
• 1 avocado diced
• 1 tomato diced
• refried black beans
• 1 bell pepper diced
• 1/2 yellow onion diced
• 1 cup spinach, kale, or other veggie
• 2 tbsp. “nacho cheese” seasoning
• 3 tbsp. neutral oil
• salt, pepper, and paprika to taste
• hot sauce, lemon slices, salsa, cilantro, or other toppings

Chickpea “eggs”

• 1/2 cup Chickpea (or garbanzo bean) flour
• 1/4 cup fine ground corn meal or polenta
• 1/2 cup + 1 tbsp water or dairy free milk
• 1/4 tsp turmeric
• 1/2 tsp paprika
• 1/2 tsp corriander
• 1 pinch of dill
• salt and pepper to taste

Instructions

1. Heat a skillet over medium heat with 2 tbsp of neutral oil, add in hash browns and cover. Cook covered for 5 to 7 minutes, flip, cook covered for 5 more minutes. Uncover and cook until crisp
2. Combine all ingredients for the chickpea eggs (except the extra tbsp. of water) into a microwave safe bowl. Heat for a 1.5 minutes or until the batter no longer looks wet. Place in the refrigerator while you prep everything else
3. Heat onions and peppers in a skillet with 1 tbsp neutral oil over medium high heat with salt and pepper, cook until the start to soften
4. Add additional veggies and cook until softened
5. Combine refried black beans and nacho cheese seasoning in a microwave safe bowl and heat until warm
6. Remove the chickpeas batter from the fridge and place in a pan on medium high heat. Break apart with a spatula into a crumbled texture and add extra tbsp of water. Cook for 5 minutes to reheat and cook off water
7. heat the tortillas in the microwave with a glass of water for 30 seconds to ensure they don’t dry out
8. To assemble tortillas add beans first, the hash browns, veggies, chickpea eggs and additional topping.

Enjoy!