budgetsmartgirl

It’s Meatless Monday-Breakfast Tacos by Lindsay Nixon

In Meatless Mondays on December 22, 2013 at 11:44 pm

Most of you probably remember the last two Happy Herbivore books by Lindsay Nixon I’ve featured on the blog. Lindsay’s focus is always plant based and low or no fat, but this time she’s devoted a whole book to helping us shed those extra pounds…just in time for the post holiday diet, called The Happy Herbivore, Light and Lean. She kindly sent me a copy and the other day I tried the banana scone recipe which was quick to put together. I loved the fact the recipe lets you use chocolate chips and for me it paired perfectly with a cup of tea.

After the holidays if you’re thinking of eating healthy or just want something low fat after all the indulgence, here’s a breakfast recipe from the book for you to try-

Breakfast Tacos
Makes 3
Soy-free, Gluten-free, Budget

I’m always looking for ways to slip more vegetables into my diet (particularly at breakfast) and these tacos hit the nail on the head: greens, beans, and sweet potatoes before lunch? I can feel good about that! Bonus: They are really filling and leave me satisfied for hours. I tend to make these tacos for breakfast when I have leftover cooked greens and sweet potatoes from the day before.

3 corn tortillas
1 sweet potato, cooked
½ c cooked black beans
½ c cooked greens (e.g., steamed kale or collards)
2 green onions, sliced
hot sauce
salsa (optional)
nutritional yeast (optional)
guacamole (optional)

Warm corn tortillas if they’ve been in your fridge. I like to heat each side over a low flame for 10–15 seconds on my gas stove, but a few seconds in the microwave covered with a damp paper towel also works. Mash sweet potato with a fork (you can mix in spices like ground cumin, chili powder, garlic powder, onion powder, and cayenne if you like, or even a basic fajita or taco seasoning with a splash of nondairy milk) and spread into the center of the tortilla. Top with beans, greens, and green onions, plus hot sauce, salsa, nutritional yeast, and guacamole as desired (I overflow my tacos so they are really filled). Enjoy!

Chef’s Note Make a “taco bar” and serve these for brunch when you have a big crowd.
Tofu Scramble (pg. 35) is another great filling option

Per taco
Calories . . . . . . . . . . . . . . 145
Fat. . . . . . . . . . . . . . . . . . . 1.3g
Carbs . . . . . . . . . . . . . . . 29.1g
Fiber. . . . . . . . . . . . . . . . .5.6g
Sugars. . . . . . . . . . . . . . . . . 3g
Protein. . . . . . . . . . . . . . .5.2g
WW Points. . . . . . . . . . . . . . 4

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  1. These are soooo good they are cravable! When I want really low fat I make her hummus recipe (no oil or tahini but lots of flavor!) and use it instead of guacamole and I always use lime instead of hot sauce. It goes so well with sweet potato. Sometimes I put beans in, sometimes I don’t. :)

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