oil, as needed
2 medium sized potatoes, cubed 1/2"
1/2 onion, chopped (I use Mayan)
3 cloves garlic, diced
1 (12 ounce) package vegan chorizo (I use soyrizo)
1 zucchini, chopped
6 corn tortillas
2 jalapenos, minced
1 avocado, sliced
1. Heat up skillet with oil on high heat. Add potatoes, and brown, then add onion and garlic. Turn stove down to medium.
2. When the onions become translucent, add vegan chorizo. Cook until vegan chorizo is able to spread evenly, then add zucchini.
3. While the skillet is heated, warm up tortillas. Once the tortillas are warm and flexible, set aside and add all the goodies from the skillet on the tortillas. Add jalapenos and avocado on top.
Source of recipe: I made this one morning when I was super hungry. Most people would consider these breakfast, but in my family you could chorizo (in this case soyrizo) during any time of the day.