Quick Vegan Breakfast Tacos for Dinner (30-Minute Leftover Recipe)

Turn leftover taco fixings into a quick, 30-minute vegan dinner! These breakfast-style tacos are packed with flavor and use a simple red wine vinegar marinade.

Ingredients

• 6-10 small corn tortillas (for 2 people)
• 1 tbsp chopped garlic
• 1-2 tbsp red wine vinegar
• 1 small red onion
• 1 tbsp vegan butter
• 1 tbsp adobo (I suggest Chef Merito Birria Marinade | Authentic Mexican Flavor)
• Salsa
• Optional:
  • Dash of TJs chili lime powder or cumin
  • Hot sauce
  • Left over vegan egg and potatoes

Instructions

• Begin by air frying the vegan meat on 400F for around 10 min while you chop up the red onion and sear it (doesn’t matter if you count preheat time with this as you’ll finish up cooking the vegan meat in a skillet).
• Chop up the small red onion and fry/sear for a few minutes.
• Add the vegan meat to the skillet on medium and break it apart. Don’t forget to add the airfryer oil also to the pan that dripped off the vegan meat.
• Add 1 tbsp of chopped garlic and stir.
• Add 1 tbsp of adobo sauce to the meat and stir.
• Add 1 tbsp red wine vinegar if you’d like and stir.
• Cook vegan meat to desired crispiness and in the last 2 min, add 1 tbsp of vegan butter to unstick the vegan meat from the pan (bump pan’s temperature to medium/high if you want it more charred).
• You can add a dash of Trader Joe’s chili lime powder or cumin if you’d like, adjust seasoning as desired.
• When the vegan beef is about done, air fry the taco shells for around 1-3 min for desired crunchiness.
• Assemble, add a little salsa, and serve!