Ingredients
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2 cups Tad’s Dad’s Chili (vegan)
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1 cup vegan scrambled eggs or crumbled tofu
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2 cups diced potatoes (Russet or sweet potatoes)
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1 cup black beans, drained and rinsed
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1 avocado, sliced (optional)
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1 tablespoon olive oil
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½ teaspoon smoked paprika
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½ teaspoon garlic powder
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½ cup fresh salsa
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¼ cup chopped cilantro
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Salt and black pepper, to taste
Directions
Cook the Potatoes
– Heat olive oil in a large skillet over medium heat.
– Add diced potatoes, smoked paprika, garlic powder, salt, and black pepper.
– Sauté for 10–12 minutes, stirring occasionally, until golden and tender.
Add the Chili & Beans
– Stir in black beans and Tad’s Dad’s Chili.
– Cook for 5 minutes, allowing the flavors to meld.
Prepare the Tofu or Vegan Eggs
– If using tofu, crumble it into a separate pan and cook over medium heat for 5 minutes, seasoning with salt and pepper.
– If using vegan scrambled eggs, prepare according to package instructions.
Assemble & Serve
– Spoon the chili-potato mixture onto plates.
– Top with vegan scrambled eggs or tofu.
– Garnish with fresh salsa, cilantro, and sliced avocado.
– Serve hot and enjoy a bold, plant-based breakfast!
Recipe Note
This Chili Breakfast Skillet is a hearty, protein-packed way to start your day! Add sautéed peppers, onions, or hot sauce for extra flavor. Pair with warm tortillas to turn it into a breakfast taco!
