These super-savory, veggie-packed tacos are an excellent breakfast or brunch treat. You can make the hash several days ahead and reheat it in a microwave or on the stovetop with a little added water or vegetable broth.
Special Diets:
Ingredients
Method
Preheat the oven to 400°F.
In a large bowl, whisk together tomato paste, lemon juice, honey, tamari, paprika, cumin and black pepper.
Add potatoes, bell peppers, onion and garlic, and toss to combine.
Spread on a baking sheet lined with parchment paper and roast in the top third of the oven, until potatoes are tender and lightly browned, about 45 minutes.
Transfer vegetables to a large bowl and stir in cilantro.
Serve with tortillas, salsa, avocado and hot sauce for diners to roll their own tacos.
Nutritional Info
Serving Size
Calories
240
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.