Fall Inspired Breakfast Tacos with Avocado Cream
Delicious breakfast tacos stuffed with cilantro-avocado cream, roasted delicata squash, sautéed mushrooms and black beans. The perfect comfort food on a cozy fall morning.
Breakfast Tacos. Have you ever had one before? Breakfast Burrito - yes, absolutely. Nearly every weekend back in college, because why not wrap anything and everything into a tortilla and throw some salsa and avocados into the mix. But breakfast tacos? Never. Up until two weeks ago I had never heard of such a thing. That is, until I went out to brunch at a 'trendy' spot in the city with a girlfriend of mine, and it popped up on the menu. I didn't order it, since pancakes tend to paralyze my breakfast choices. So, this past weekend I wanted to get a little fancy and see what this whole 'breakfast taco' scene was all about. I went out to the farmers market, bought a few in season goodies - delicata squash (why use any other squash when these are just so easy to cut! And ya, I'm talkin' about those thick-skinned butternut squash...still can't properly cut one without shaving my finger off), hearty purple cabbage and mushrooms. Lots of mushrooms.
I came home, gently roasted the squash, whipped the avocados into a cream, and added some sautéed mushrooms and cabbage to it all. Delicious. And you know what? I actually now prefer breakfast tacos to breakfast burritos. Well, maybe...I might just have to put the taco/burrito tortilla option on rotate and keep the filling the same because it's good. I mean very, very, good. Especially as the mornings are dark and we all need a little cozy comfort food this time of year. And as my brunch friend would say, 'lets all be lazy lizards on the weekends', and make some breakfast tacos.
About the Dish:
And in celebration of fall, I’ve partnered with Best Foods and the FeedFeed to bring you this delicious breakfast taco recipe! I've actually never cooked with delicata squash before or made an avocado sauce for that matter. So, I was thrilled to use the newly vegan-certified Best Foods Vegan Dressing to elevate my usual taco recipe from avocado slices to a very creamy, and seeming fancy, avocado spread. The roasted squash pairs nicely with the zesty avocado cream, while the cabbage and mushrooms lend a touch of sweetness to the taco. Just delicious.
This recipe was created in partnership with Best Foods and FeedFeed – all opinions expressed are my own.
Thank you for supporting brands that support 8th and lake!
Serves: 2 (two tacos each)
Prep Time: 20 minutes | Cook Time: 30 minutes
Ingredients for the Breakfast Tacos:
- 4 corn tortillas
- 1 medium delicata squash
- 1 tin of black beans
- 1/4 head of a purple cabbage
- 2 cups mushrooms (any kind), thinly sliced
- 1 teaspoon honey
- juice of 1/2 lemon
- handful of fresh cilantro
- 3 cloves garlic, thinly sliced
- 1 knob fresh ginger, skin peeled and then grated
- 3 tablespoons olive oil
- sea salt
Ingredients for the Avocado Cream:
- 2 ripe avocados
- 1 large handful fresh cilantro
- juice of 1/2 lemon
- sea salt
Start by preheating your oven to 420F and roast the delicata squash -- slice the squash vertically down the center. Remove the seeds and pulp, and cut the squash into thin half moon shapes (seen in the above photos). Drizzle a few tablespoons of olive oil and sea salt over the squash and mix well. Place the squash on a lined baking sheet and bake for 30 minutes - turning the squash half way through.
As the squash cooks, prepare the avocado sauce -- simply place all of the ingredients into a food processor and blend until creamy. Now in a small saucepan over medium heat, warm the 3 tablespoons olive oil, garlic, ginger and sauté for about 3 minutes. Add in the cabbage and mushrooms, and cook for another 5 minutes until the cabbage has softened. Mix in the honey and squeeze of lemon juice. Top with a little sea salt and add in the black beans, and warm for another 3 minutes.
In a hot saucepan warm your tortillas for 15 seconds on each side. To assemble the tacos, simply spread a thin layer of the avocado cream onto the taco, add the shredded cabbage/mushroom/black bean mix, roasted squash, cilantro and top with a squeeze of lemon juice. Enjoy!
So, have you ever had breakfast tacos before? I never had before this! It was great experimenting and playing around with new flavors to enjoy come morning time. I will definitely be making these for brunch with friends later this month.
And if you give this recipe a try let me know how it goes! Leave a comment and tell me what you think. Your notes always help me improve the recipes and articles for you. I appreciate hearing what you guys would like to see more of - more recipes, lifestyle posts, photography advice - shoot me a message so I can get started!
I also love seeing your take on any of the recipes from the blog so don't forget to tag me on Instagram - #8thandlake - so I can see your creations!
You can also find me on Snapchat with more photos and clips of my everyday life - username - marie8thandlake and on Pinterest - to see what my dream reality would look like ;)
Lots of love from the west coast,