Breakfast tacos are our top-selling breakfast item and a staple for students on the go. This version was introduced in response to vegetarian requests, and quickly rose to the No. 1 spot.

Ingredients

Roasted sweet potatoes
1 lb. sweet potatoes, peeled and cut in 3/4-in. pieces
2 tsp. vegetable oil
1 clove garlic, finely chopped
1/4 tsp. salt
1/8 tsp. pepper

Southwest black beans
2 tsp. vegetable oil
3 oz. white onion, chopped
1 tsp. chopped garlic
1 tbs. chili powder
1/4 tsp. ground cumin
1/4 tsp. oregano leaf
1/3 cup diced tomatoes in juice
18 oz. canned black beans, drained and rinsed
1/4 tsp. salt
1 cup water
2 tsp. chopped cilantro

Avocado tomatillo salsa
3 cups tomatillo salsa
1 cup avocado puree
2 tbsp. chopped cilantro
1/2 oz. serrano peppers, seeded and chopped
Salt, to taste

Pineapple mango salsa
10 oz. pineapple, diced
10 oz. mango, diced
10 oz. red onion, diced
1/4 oz. serrano peppers, finely chopped
1/4 oz. mint, chopped
1/4 oz. cilantro, chopped
1/4 cup lime juice
3/4 tsp. salt
3/4 tsp. sugar

Taco filling (per taco)
6 oz. kale, de-stemmed and chopped
1/2 oz. jalapeno, chopped
12 thick 6-in. corn or flour tortillas

Steps

  1. For potatoes: Combine all ingredients in bowl. Line a sheet pan with parchment paper. Heat oven to 350 F and roast potatoes until tender, about 20-25 minutes.
  2. For black beans: Heat saucepan to medium; add oil, onions and garlic and saute until onions are translucent.
  3. Add spices and stir to toast slightly, about 10-20 seconds. Add tomatoes and cook, stirring for 1-2 minutes. Add beans, salt and enough water to just cover the beans; bring to a simmer.
  4. Simmer for 5 minutes to blend flavors, then remove from heat. Stir in chopped cilantro and hold hot for service.
  5. For tomatillo salsa: Place all ingredients in food processor and pulse to desired consistency. Salt to taste and refrigerate for service.
  6. For mango salsa: Combine pineapple, mango, onion and pepper in a large bowl and mix well. Fold in mint and cilantro. Stir in lime juices, salt and sugar. Refrigerate for service.
  7. For filling: Place 1/2 tsp. of chopped jalapenos on a hot lightly oiled flat top or cast iron skillet. Top with chopped kale. Add 4 oz. beans with juice, then stir; the liquid will steam cook kale. Stir in 2 ounces sweet potatoes.
  8. For service: Heat 2 tortillas per order on hot surface. Flour tortillas should puff slightly and have dark spots when done.
  9. Place two tortillas on serving plate and place 3 ounces of filling in each tortilla. Fold tortillas over and serve with choice of salsa on the side.

Yield: 6 servings