Ready in under 30 minutes, these spicy vegan chorizo potato breakfast tacos are perfect for a weekend brunch. Make soyrizo potato tacos anytime you want to impress your guests (vegan or meat-eaters alike - they're THAT good).
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If you like these papas con chorizo tacos, try making papas a la Mexicana breakfast tacos, too!
🎙 What people say about this recipe
"This was so good! I love that it was quick and easy to prepare! I used russet potatoes since that was all I had and it was still fabulous! Thanks for the great recipe and inspiration!"
- Angela M.
"The yummiest taquitos ever, and easy prep!"
- Vivian
🧄 Very useful ingredient notes
For these vegan chorizo potato breakfast tacos, you'll need:
- Soyrizo (soy chorizo) - Think of it like a less greasy Mexican chorizo that still hits all those spicy, full-flavored notes of the real stuff. Mexican chorizo is crumbly, not slice-able like Spanish chorizo. I've tried a few vegan soy chorizo brands, but Trader Joe's is my favorite. It's crazy good and very hard to tell that it's vegan.
- Cooked potatoes - You'll need to have 5 medium cooked potatoes for this recipe. I prefer to meal prep by steaming whole potatoes in the Instant Pot to keep on hand for recipes like this all week.
- Onion -
- Tortillas -
📋 Substitutions and variations
- Vegan Chorizo Tofu Scramble Breakfast Tacos - substitute potatoes for crumbled firm tofu seasoned with homemade eggy tofu scramble seasoning with black salt.
- Vegan Chorizo Sweet Potato Breakfast Tacos - substitute potatoes for Roasted Cubed Sweet Potatoes.
- Vegan Chorizo Potato Breakfast Burritos - roll fillings in a warmed burrito tortilla.
🔪 Instructions
Since your potatoes are already cooked, this breakfast taco recipe comes together in under 30 minutes.
- Step 1: First, we'll cook the onions over medium high in a wide skillet.
- Step 2: Add the chorizo to the onions, break it apart and cook until it's getting brown.
- Step 3: Then, add in your cooked, cubed potato and cook until everything is heated through.
- Step 4: To warm the corn tortillas, heat them over the fire of a gas stove, in a flat skillet or wrapped in a damp paper towel in the microwave. To warm them over a gas stove and get those char marks, turn a burner on low, then add a tortilla to the burner using tongs. Warm the tortilla over the fire for 20-30 seconds, until it's getting little light brown spots.
- Step 5: Then, flip and cook another 20 seconds on the other side.
- Step 6: A little char adds a yummy flavor and the tortillas seem to hold together better when warmed this way.
If you wanna keep it simple, just the onion, chorizo and potato is an amazing taco filling. But, to take it over the top, add some crunchy, fresh pico de gallo, creamy vegan sour cream (cashew cream) and sliced avocado.
🥡 Make ahead and storage tips
How do I store leftovers of soyrizo potato tacos?
I would recommend storing the leftovers separately (not in ready to eat tacos), because the cold ingredients (pico de gallo, sour cream and avocado) are really best kept cold.
So, store the chorizo potato mixture in a covered container in the refrigerator for 3-5 days.
Store prepared tortillas in a ziplock bag.
To re-heat, place tortilla on plate, add chorizo potato mixture and heat in microwave for 30-60 seconds. Then, add toppings and enjoy!
Can breakfast tacos be made ahead?
Yes! You can prepare the vegan chorizo potato mixture the night before and reheat in the morning. You can also prepare the vegan sour cream up to 3 days before.
I would recommend preparing the pico de gallo, warming/cooking the tortillas and slicing the avocado fresh, the day you plan to serve it.
Love this recipe?
Please rate it ⭐️⭐️⭐️⭐️⭐️ and leave a comment below, so I know which recipes you like the best. This helps me know what to make more of!
📖 Recipe
Vegan Chorizo Potato Breakfast Tacos
Equipment
Ingredients
- 1 large onion diced
- 12 ounces soy chorizo I recommend the Trader Joe's brand
- 2 pounds potatoes pre-cooked, cubed gold or russet (about 5 medium potatoes)
- 18 corn tortillas
- 1 cup pico de gallo
- 1 avocado sliced
- ½ cup vegan sour cream
- lime wedges
Instructions
- Heat a large non-stick skillet over medium-high heat. Stir in onions and allow to cook until translucent and starting to brown. If they stick, add a tablespoon or two of water.1 large onion
- Remove soy chorizo from plastic casing (throw away the casing) and add the chorizo to the pan with the onions. Stir together and break up the chorizo into crumbles in the pan. Continue to cook over medium-high heat about 3 minutes, until the chorizo is starting to brown.12 ounces soy chorizo
- Add diced pre-cooked or steamed potato and mix thoroughly. Cook until potatoes are heated through. Taste and then season with salt and pepper, if needed.2 pounds potatoes
- Warm corn tortillas either in the microwave or my preferred method if you have a gas stove: warm them directly on your stove burner. Turn burner on low. Using tongs, add tortilla to burner and cook for 20-30 seconds, then flip with tongs. Cook other side for another 20 seconds.18 corn tortillas
- Keep tortillas warm inside a clean kitchen towel (place one end of kitchen towel on plate, put tortilla on top, then fold other end of towel over the tortilla).
- Assemble your tacos with chorizo potatoes, avocado, pico de gallo, vegan sour cream and lime juice.1 cup pico de gallo, 1 avocado, ½ cup vegan sour cream, lime wedges
Notes
- Trader Joe's Soy Chorizo: The best vegan chorizo I've had is from Trader Joe's. But, there are other brands out there you can try also.
- Yukon Gold Potatoes: sub with cooked russet potatoes
- Corn tortillas: sub with any tortilla you like
- Pico de Gallo: sub with salsa or fresh cilantro and minced onion
- Vegan Sour Cream: sub with guacamole, crema or omit altogether
- For added flavor, try seasoning potatoes with seasoned salt and smoked paprika
Vivian Weissmann says
The yummiest taqitos ever, and easy prep!
Collette Turner says
I am always looking for plant based breakfast recipes that aren't smoothies, pancakes, muffins, bagels, etc. They only make mme MORE hungry a few hours later. These tacos are great! They have protien and veggies to get me through the day. Delicious too!
Abi Cowell says
I feel the same! We've been eating more whole foods at breakfast: potatoes, veggies, fruit, oats. It's made a huge difference in helping me stay full until lunchtime. And, all of those foods are low in calorie density, so great for plant-based weight loss.
Angela M. says
This was so good! I love that it was quick and easy to prepare! I used russet potatoes since that was all I had and it was still fabulous! Thanks for the great recipe and inspiration!
Abi Cowell says
I'm so glad you liked it, Angela! Russets work - great way to switch it up.
Becky says
Hello!
I was wondering if you could freeze these if you only use chorizo, potatoes and onions as the filling?
Thank you
Abi Cowell says
I have not frozen the filling before, so I can't comment on how well it would keep that way. Sorry!
Lois says
Would like to try this recipe; however I am on a low sodium diet and the recipe is high in sodium. I imagine a good deal of that comes from the vegan chorizo. Any ideas on how to easily lower the sodium?
Abi Cowell says
Omit the added salt called for in the recipe and reduce the chorizo, since it does have quite a bit of salt in it.
Karen O says
Thanks for the idea. I cooked the chorizo and added onion, cauliflower, garlic, spinach, leftover chickpea egg and ate it over roasted potatoes. It was wonderful!! I had enough leftover to freeze some and look forward to more!! What a great base of flavor!
Abi Cowell says
Love your additions!!! Sounds absolutely delicious.