When I moved from Texas at 18, I was astounded to find out that breakfast tacos were not as common of a breakfast in other parts of the county. Not quite the American staple I thought it was.
And while I do love to treat myself with a good east coast bagel every now and then, nothing beats breakfast tacos. Plus they’re gluten free! (with corn tortillas)
I had a friend ask me once, “What is a breakfast taco?” I thought about it for a second and said, “I guess it’s just a taco with eggs in it.” Hey, Texas isn’t necessarily known for its fancy and complicated food, but it sure is damn good…
This recipe is super easy and the roasted chickpeas add a little bit of crunch. I usually eat tacos at least 2 nights a week because it’s just so easy to throw a bunch of leftovers in a tortilla.
Prep Time: 15 minutes | Cook Time: 20 minutes | Total time: 35 minutes
Makes 4 tacos
Friendly diets: Gluten Free, Vegetarian
- 1 can (15.5 oz) chickpeas, drained and dried
- 4 eggs
- 2 cups spinach
- 2 cups riced cauliflower
- Hot Sauce (I used Texas Pete’s)
- Lime juice from ½ lime
- 1 ½ cups sunflower shoots
- 1 tbsp garlic powder
- Cooking oil (I used olive oil)
- 4 corn tortillas
- Optional: edible flowers to top
- Drain your can of chickpeas in a colander and let sit for 15 minutes
- Preheat oven to 425 degrees
- Once drained, pat chickpeas down with a towel (make them as dry as possible but they don’t have to be perfect)
- Place the chickpeas and about 1 tbsp of cooking oil on a cooking sheet, top them with garlic powder, salt, and pepper. Bake for 20 minutes.
- While your chickpeas roast, heat your riced cauliflower in a skillet on medium heat. Add a dash of salt and pepper. (I usually buy frozen riced cauliflower from costco). Cook until most of the excess water evaporates (usually about 5 minutes)
- In another skillet, add cooking oil and spinach. Cook on medium heat for about 2 minutes or until spinach cooks down.
- Whisk 4 eggs in a mixing bowl and add eggs to the spinach skillet. Scramble by stirring frequently and cooking on medium heat for about 5 minutes.
- Heat 4 tortillas in a skillet on medium to high heat until a little bit browned on each side (I usually use the same skillet I used to make the cauliflower, after setting the cauliflower aside)
- Once chickpeas are done, let cool for about 5 minutes
- Place chickpeas, cauliflower rice, and eggs on top of your tortillas and top with sunflower shoots, lime juice, and edible flowers
- Serve with hot sauce