Mouthwatering Vegan Mexican Brunch Tacos with Chickpea Scramble & Avocado Salsa

Allergens

Contains no common allergens unless specified.

Ingredients

• 16 corn tortillas (6 inches in diameter) 2 cups chickpeas, cooked and drained 1/4 cup nutritional yeast 2 tbsp tahini 1/4 cup water 1/2 tsp turmeric 1/2 tsp paprika 1/2 tsp ground cumin 1/4 tsp garlic powder 1/4 tsp onion powder 1/4 tsp black salt (kala namak) Salt and pepper, to taste 2 ripe avocados, sliced 1/2 cup cherry tomatoes, halved 1/4 red onion, finely diced 1/4 cup cilantro leaves, roughly chopped 1 lime, juiced 1/3 cup hemp seeds 2 tbsp olive oil

Instructions

1. Prepare the chickpea scramble: In a blender or food processor, combine chickpeas, nutritional yeast, tahini, water, turmeric, paprika, cumin, garlic powder, onion powder, and black salt. Blend until smooth. Heat olive oil in a non stick skillet over medium heat. Pour the chickpea mixture into the skillet and stir frequently for 4 5 minutes or until heated through and slightly crispy. Season with salt and pepper to taste. Prepare the avocado salsa: In a bowl, gently mash avocados. Stir in cherry tomatoes, red onion, cilantro leaves, and lime juice. Season with salt and pepper to taste. Warm up corn tortillas in a dry pan or oven until soft and pliable. Assemble the tacos by placing a generous portion of chickpea scramble onto each tortilla, then top with avocado salsa. Sprinkle with hemp seeds for added texture and nutrition. Serve immediately and enjoy your vegan Mexican brunch tacos!

Chef’s Insight

This vegan Mexican brunch recipe combines the flavors and textures that make traditional breakfast tacos so satisfying while offering a plant-based, protein-rich alternative.

Notes

This recipe is suitable for vegans and those avoiding gluten, with proper substitutions. The chickpea scramble can also be used as a base for a variety of Mexican-inspired dishes.