Vegetarian Chorizo and Egg Taco
Fuel your day with a vibrant twist on a breakfast classic—this Vegetarian Chorizo and Egg Taco recipe combines hearty, plant-based chorizo with fluffy scrambled eggs, all wrapped in warm tortillas for a satisfying bite. Perfect for a quick and easy breakfast or lunch, these tacos are loaded with savory flavor and topped with creamy avocado, shredded cheddar cheese, and fresh cilantro for a burst of freshness in every bite. A squeeze of lime adds a zesty finish, while a quick prep and cook time make these tacos ideal for busy mornings. Whether you're embracing a vegetarian lifestyle or simply looking for a meat-free alternative, this recipe is a must-try for anyone craving bold flavors and wholesome ingredients.
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Recipe Information
Ingredients
- 8 ounces vegetarian chorizo sausage
- 4 pieces large eggs
- 2 tablespoons olive oil
- 8 pieces small flour or corn tortillas
- 1 cup shredded cheddar cheese
- 0.25 cup fresh cilantro, chopped
- 1 medium avocado, sliced
- 1 piece fresh lime, cut into wedges
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Start by crumbling the vegetarian chorizo sausage into small chunks. Set aside.
In a medium-sized bowl, whisk the eggs with the salt and black pepper until well combined. Set aside.
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat.
Add the crumbled vegetarian chorizo to the skillet and cook for about 5 minutes, stirring occasionally, until browned and heated through.
Remove the chorizo from the skillet and set aside. Wipe the skillet clean with a paper towel.
In the same skillet, add the remaining tablespoon of olive oil and return to medium heat.
Pour the whisked eggs into the skillet, stirring gently with a spatula, to scramble them until just set, about 3-4 minutes.
Add the cooked vegetarian chorizo back into the skillet with the scramble eggs and mix well.
Warm the tortillas by placing them in a dry skillet or directly on the stovetop flames for a few seconds on each side until pliable.
Assemble the tacos by filling each tortilla with the chorizo and egg mixture, then top with shredded cheddar cheese, chopped cilantro, avocado slices, and a squeeze of fresh lime juice.
Serve immediately while warm and enjoy your delightful vegetarian chorizo and egg tacos!
Nutrition Facts
Calories |
620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.0 g | 51% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 215 mg | 72% | |
| Sodium | 1278 mg | 56% | |
| Total Carbohydrate | 42.1 g | 15% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 1.9 g | ||
| Protein | 27.2 g | 54% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 358 mg | 28% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 576 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
