Description
Easy vegan and gluten-free tacos with black beans, avocado, meatless sausage patties, and toppings. Perfect for a savory breakfast or dinner!
Ingredients
- 1 tsp avocado oil
- 1 package Hilary’s Eat Well Apple Maple Meatless Breakfast Sausages or Spicy Veggie Meatless Breakfast Sausages
- 1 15-oz. can black beans, drained and rinsed
- 1 avocado, pitted and sliced
- 1/4 cup salsa
- 2 TBS red onion, diced
- handful of cilantro, torn
- fresh lime, squeezed
- 2 TBSP pomegranate seeds (optional)
- 3 almond flour tortillas
Instructions
- Heat a medium skillet over medium heat with a tiny bit of avocado oil. Once warm, add the Hilary’s Eat Well Apple Maple Meatless Breakfast Sausages or Spicy Veggie Meatless Breakfast Sausages
- . Cook for ~5 minutes on each side for 10 minutes total. Each sausage side should be crispy and lightly browned.
- While the Meatless Breakfast Sausages are cooking, prepare the rest of the toppings. Drain and rinse the black beans, pit and slice the avocado, rinse and shred the cilantro, slice the lime, and deseed optional pomegranate arils. Set aside for assembly.
- When sausage patties are almost done, add almond flour tortillas to a large skillet over medium-high heat. Heat for 30-60 seconds on each side, until tortillas are warm and pliable.
- When the sausage patties are done, gently scramble them with a fork or spatula so they resemble a crumble.
- Transfer warm almond flour tortillas to a plate and top and divide black beans, sausage patty crumble, and avocado. Top with salsa, red onion, cilantro, fresh squeezed lime, and optional pomegranate seeds.
- Serve immediately! Store leftover filling and toppings in the fridge for reassembly for 2-3 days.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Breakfast, Lunch, Dinner
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free