Chorizo and Potato Breakfast Tacos

Ingredients

• Potato

  Flesh and skin, raw

  2 Potato medium or 426g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Sweet, raw

  1 onion or 331g

• Garlic

  Raw

  3 cloves, minced or 9g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Frieda's Soyrizo

  6 Sixth of Package or 600g

• White Corn Tortilla

  Mission

  12 tortilla or 238g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

• Avocados

  California, raw

  1 fruit, without skin and seed or 136g

• Cheddar Style Shreds

  Daiya

  ½ cup or 60g

Directions

1. Preheat oven to 425. Toss potatoes in 1/2 Tbsp. oil. Bake diced potatoes on lined cookie sheet for 30 minutes or until golden brown.
2. Add remaining oil to pan. Saute onion and garlic until translucent. Add chorizo until heated, season with salt and pepper.
3. Serve the chorizo and potatoes in the tortillas along with avocado, cilantro, and shredded vegan cheddar.
4. (source: https://www.closetcooking.com/chorizo-and-potato-tacos-with-avocado/)