Vegan breakfast taco! So good, made it this morning.
Multigrain tortilla (140 cal)
1/2 cup frozen hashbrowns (35 cal)
2 oz soy chorizo (90 cal)
1/4 cup black beans (55 cal)
Daiya cheese (45 cal)
In a medium skillet greased with pam, cook hashbrowns until warm and slightly crispy. Add soy chorizo and black beans, cook until warm and crispy. Turn down heat almost all the way, add daiya, cover. Warm up tortilla and when cheese has melted, combine. Add salsa and enjoy!!!