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    Home » Recipes » Tacos

    Breakfast Tacos with Spinach, Sweet Potato and Spicy Charro Beans

    Published: Aug 1, 2017 · Modified: Jul 29, 2022 by Abi Cowell · As an Amazon Associate, I earn from qualifying purchases · See my privacy policy linked in footer · This blog uses cookies

    Jump to Recipe Print Recipe
    pinterest image

    Easy, healthy vegan breakfast tacos recipe with corn tortillas, roasted sweet potato, charro pinto beans and spinach. Meal prep the beans and sweet potato ahead of time for a quick breakfast.

    Jump to:
    • 🧄 Ingredient notes
    • 🔪 Instructions
    • 💭 Tips
    • 🗺 Cultural influences
    • 💜 More recipes you'll love
    • 📖 Recipe
    • 💬 Reviews
    closeup of tacos on plate

    🧄 Ingredient notes

    You'll need the following ingredients to make these plant-based breakfast tacos:

    • sweet potato
    • cooked spicy charro beans (or a can of black beans or pinto beans)
    • raw baby spinach
    • ground cumin
    • taco seasoning
    • sea salt
    • minced onion and cilantro
    • corn tortillas
    • optional: hot sauce or salsa, we like Cholula or Chipotle Tabasco

    The best store-bought tortillas

    If you can find raw corn or flour tortillas, those have the best flavor and texture! They take a little bit longer to cook on the skillet, but they taste amazing. It's the next best thing to making your tortillas from scratch.

    Our favorite tortilla brands:

    • Mi Tienda raw corn tortillas (available at HEB)
    • Tortilla Land raw flour tortillas (available at Costco, HEB and Walmart)

    Our favorite hot sauces for tacos

    For tacos, we primarily use two different hot sauces. The Mexican hot sauce Cholula is my favorite for the heat, flavor and slight tang.

    The rest of the fam loves Chipotle Tabasco, for the smokiness and flavor.

    🔪 Instructions

    Roast sweet potato

    Cut into thin, small fries or cubes. Line a baking tray with parchment paper or a silicone mat to prevent sticking.

    Then, season with ground cumin, taco seasoning and sea salt.

    Roast in a 400 F oven for 25-30 minutes, until fork tender.

    process collage

    Heat your charro beans and tortillas

    Heat up your charro beans on the stove or in the microwave, then drain.

    Heat your tortillas in a dry, flat skillet or comal. Or, in the microwave until warm.

    Assemble your tacos by adding a little bit of raw baby spinach on the tortilla, then a spoonful of beans, then a few pieces of roasted sweet potato, then minced onion and cilantro and hot sauce.

    Enjoy while hot!

    finished tacos

    💭 Tips

    The best parchment paper for baking

    Have you ever struggled with the roll of parchment paper? It curls up, it's never the right size and you end up wasting it cutting to make it fit? Not to mention the time it took you to do all of that!

    Did you know that they make parchment paper to fit standard size baking sheets? I didn't know that until I was volunteering in a commercial kitchen for disaster relief.

    The baking sheets I own are standard half sheet pans and quarter sheet pans. So, I bought this pre-cut parchment paper (tap on that link to see it on Amazon) to fit the half sheet size. Then, if I need some for the quarter sheet pans, I just cut in cleanly in half.

    Problem solved. Amazing find. I hope it helps you, too!

    Use silicone mats to bake without oil

    You can also use washable silicone baking mats. Be sure to measure your pans before you buy a set, to be sure they will fit and not hang over while you're baking.

    Both parchment paper and silicone mats are must-haves if you're baking without oil.

    🗺 Cultural influences

    Breakfast tacos are one of my favorite things in the whole wide world. I mean, tacos, for breakfast. That's all kinds of yes.

    They are quite common in Houston, Texas and other parts of Texas, especially. I remember being quite surprised, shocked even, when I found out that other people had never heard of, or eaten, tacos for breakfast.

    Traditional TexMex breakfast taco options usually feature some sort of meat and/or egg. Potato and egg, chorizo and egg, huevos a la Mexicana (spicy scrambled eggs), barbacoa, you get the idea.

    Occasionally, in larger establishments, they will offer vegetarian options such as papas a la Mexicana (spicy potatoes), bean and cheese or nopalitos (cactus). Very rarely do I find a truly vegan option when eating out.

    The papas a la Mexicana tacos are the closest to a vegan option I've found. And, they are incredibly delicious.

    At home, you can customize my tacos however you like.

    For breakfast tacos, some of our favorite options are: beans, potatoes, grilled onions, bell peppers and hot sauce. The possibilities are really endless, though.

    Check out my post about 30+ Vegan Taco Ideas to see the long list of filling ideas for vegetarian tacos.

    • 30+ Vegan Taco Ideas and Rainy Day Everything Tacos

    💜 More recipes you'll love

    If you love these vegan breakfast tacos, then check out my other plant-based TexMex recipes!

    • Quick and Easy Seasoned Vegan Black Beans
    • 5-Minute Vegan Black Bean Dip
    • Easy Vegan Avocado Tostadas, 3 Ways
    • Vegan Refried Black Beans (fat-free, oil-free)

    Love this recipe? Please rate it 5 stars ⭐️⭐️⭐️⭐️⭐️ below in the recipe card. And, if you make it, please tag me on Instagram or Facebook in your posted photos! I would love to see your creations. 😄

    📖 Recipe

    finished tacos

    Breakfast Tacos with Spinach, Sweet Potato and Charro Beans

    Abi Cowell
    Easy, healthy vegan breakfast tacos recipe with corn tortillas, roasted sweet potato, charro pinto beans and spinach. Meal prep the beans and sweet potato ahead of time for a quick breakfast.
    5 from 1 vote
    Print Recipe Pin Recipe Save Recipe Saved Recipe!
    Prep Time 5 mins
    Cook Time 35 mins
    Total Time 40 mins
    Course Breakfast
    Cuisine TexMex
    Servings 4
    Calories 302 kcal
    Prevent your screen from going dark

    Ingredients
     
     

    Roasted Sweet Potato

    • 1 sweet potato washed, cut into thin rustic "fries" or cubes
    • 1 teaspoon ground cumin
    • 1 teaspoon taco seasoning or combo of chili powder and garlic powder
    • ¼ teaspoon sea salt

    Tacos

    • 12 corn tortillas
    • 2 cups fresh baby spinach washed
    • 2 cups vegan charro beans homemade or sub with refried pinto beans
    • ½ cup onion minced
    • ¼ cup fresh cilantro minced
    • hot sauce or salsa optional

    Instructions
     

    Roasted Sweet Potato

    • Preheat oven to 400°F. Line a baking sheet with parchment paper or silicone mat.
    • Spread cut sweet potato on baking sheet and sprinkle with ground cumin, taco seasoning and salt. Bake for 25 minutes or until fork tender.
      1 sweet potato, 1 teaspoon ground cumin, 1 teaspoon taco seasoning, ¼ teaspoon sea salt

    Heat beans and assemble tacos

    • Heat beans in small saucepan on stove or microwave. Then, drain.
      2 cups vegan charro beans
    • Heat tortillas on a dry flat griddle for about 30 seconds on each side or in microwave until warm. Keep them warm inside a clean, thin dish towel.
      12 corn tortillas
    • Assemble tacos by layering spinach on tortilla first, then adding beans, sweet potatoes, minced onion and cilantro and hot sauce. Serve hot. Enjoy!
      2 cups fresh baby spinach, ½ cup onion, ¼ cup fresh cilantro, hot sauce or salsa

    Notes

    If you're not using my Spicy Charro Pinto Beans recipe for the beans in these tacos, you'll want to do one of two things: 1) Use other fully flavored beans or 2) Amp up the flavor of plain pinto beans with jalapeño, cilantro, onion, tomato and/or Mexican oregano.
    Good Hot Sauce Options: Cholula, Chipotle Tabasco and Valentina
    Pico de gallo would be delicious here, as well as any type of salsa you enjoy.

    Nutrition

    Serving: 3tacosCalories: 302kcalCarbohydrates: 62gProtein: 10gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 457mgPotassium: 699mgFiber: 11gSugar: 5gVitamin A: 9500IUVitamin C: 8mgCalcium: 145mgIron: 3mg
    Keyword Breakfast Tacos with Spinach, Sweet Potato and Spicy Charro Beans
    Tried this recipe?Let us know how it was!

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    About Abi Cowell

    Hey y'all! I’m the plant-based food blogger, recipe developer, photographer and cooking class instructor behind Very Veganish. Join me as we explore and taste incredible plant-based food, with cultural influences from around the world. You’ll find healthy comfort food vegan recipes and inspiration here. When I'm not cooking, you'll find me homeschooling my two boys, volunteering and trying to survive the Texas summers with copious glasses of iced tea.

    Reader Interactions

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    1. Breakfast Couscous with Oranges - Very Veganish says:
      April 28, 2019 at 2:42 am

      […] breakfast, I love a good bowl of oatmeal, breakfast tacos (hello, I am from Texas, y’all!), hash browns and veggies or lots of other delicious morning […]

      Reply
    2. Easy Tomato Toast - Very Veganish says:
      February 22, 2020 at 4:26 am

      […] Breakfast Tacos with Spinach, Sweet Potato and Spicy Charro Beans […]

      Reply

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