Make-Ahead Vegan Breakfast Tacos

Heat the tortillas. Char them over a low gas flame until darkened in just a few places on both sides, or, heat a medium cast iron or nonstick skillet over medium high heat. Warm tortillas for about 1 minute on each side in the dry pan, then transfer to large piece of foil and fold over to keep warm. Transfer the packet of tortillas to the microwave (don’t turn it on!) or a low oven while you prepare the filling.

Chop bell pepper and onion. Slice avocado and toss with half of the lime juice plus a pinch of salt.

When you’re done heating the tortillas, heat oil over medium high in the skillet until quite hot. Add the peppers and onions and stir occasionally, until browned and moderately tender. Add beans, stock, and ½ teaspoon salt. Bring to a boil, then simmer about 5 minutes, mashing some of the beans against the bottom of the pan with a spoon or spatula. When just a bit of liquid remains, reduce heat to medium low, add the spinach, and stir. Cook a couple minutes, until spinach is wilted, then add remaining lime, cilantro, and salt and pepper to taste.

To serve, top each tortilla with a scoop of beans, a few slices of avocado, and some salsa. Sprinkle with cilantro, then fold in half or roll.

Notes:
1. Make a batch of these tacos for the whole week. Assemble in sets of two, seal in foil, and heat in the oven while you get ready in the morning. Or, reheat on a plate in the microwave once you get to work or school.
2. The formula for these tacos is simple, but if you have time and ingredients, feel free to spice up the bean mixture with chili powder, cumin, garlic, or other favorite flavors. Add them to the veggies a minute or two before adding the liquid.
3. I love pinto beans in this recipe, but you can also use another type. Black beans would be great.
4. Tacos are gluten-free and vegan, as written.