Chipotle Breakfast Tacos
- 1 bag TJ's roasted potatoes with peppers and onions
- 1 pkg soy chorizo
- some olive oil
- 10 eggs
- 2 pkgs corn tortillas
- some cheese
- 1 pkg pico de gallo
- 1 avocado (optional)
- 1 rimmed baking sheet
- 1 skillet
- 1 bowl
Preheat oven to 400°F.
Spread TJ's roasted potatoes with peppers and onions on a rimmed baking sheet.
Bake 20 to 25 minutes.
While potatoes roast, prepare soy chorizo: heat 1 Tbsp olive oil in a skillet. Add chorizo and sauté 5 to 8 minutes, until slightly brown.
Transfer to bowl; cover and keep warm.
Prepare eggs scrambled, to taste.
Heat corn tortillas to taste.
Fill tortillas with chorizo, roasted potatoes, and eggs.
Garnish with shredded cheese, pico de gallo, and avocado (optional).