Vegan Mexican Breakfast Fiesta: A Delectable Symphony of Colors and Textures

Allergens

None, if using gluten-free tortillas

Ingredients

• 1 cup black beans, cooked
• 1 cup pinto beans, cooked
• 1/2 cup quinoa, uncooked
• 1 cup corn tortillas, homemade or store
• bought
• 1 avocado, ripe and creamy
• 1/2 cup red onion, finely diced
• 1/2 cup cilantro, chopped
• 1 cup salsa verde, homemade or store
• bought
• 1 lime, juiced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper, ground
• 1/2 teaspoon cumin, ground
• 1/4 teaspoon smoked paprika
• 1/4 cup vegan cheese, shredded or crumbled (optional)
• 1 jalapeno pepper, thinly sliced (optional)
• 1 cup mixed greens, for garnish
• 2 tablespoons olive oil

Instructions

1. Cook quinoa according to package instructions until tender and fluffy. Set aside.
2. Warm the black beans and pinto beans in a saucepan over medium heat. Season with salt, pepper, cumin, and smoked paprika. Set aside.
3. Heat olive oil in a skillet over medium heat. Add diced red onion and cook until translucent. Stir in salsa verde and continue to cook for 5 minutes. Remove from heat and set aside.
4. Warm tortillas in a dry pan or oven until soft and pliable.
5. Assemble the dish by placing a small spoonful of black beans and pinto beans on each tortilla, followed by a generous scoop of quinoa, onion salsa mixture, avocado slices, cilantro, and any additional desired toppings such as vegan cheese or jalapeno slices.
6. Garnish with mixed greens and serve immediately.

Chef’s Insight

The key to this dish is balancing flavors and textures, from the rich, earthy beans and quinoa to the bright, tangy salsa, creamy avocado, and crunchy red onion - To enhance the visual appeal, use a variety of tortilla sizes and shapes for added interest - For an extra touch of sophistication, garnish with edible flowers

Notes

Feel free to customize this recipe with additional toppings or ingredients such as vegan sour cream, pickled red onions, or refried beans