{"id":4533,"date":"2013-10-14T14:26:14","date_gmt":"2013-10-14T19:26:14","guid":{"rendered":"http:\/\/benpollock.com\/brick\/?p=4533"},"modified":"2026-02-08T21:54:37","modified_gmt":"2026-02-09T03:54:37","slug":"breakfast-taco-dillas","status":"publish","type":"post","link":"https:\/\/benpollock.com\/brick\/2013\/10\/breakfast-taco-dillas\/","title":{"rendered":"Breakfast Taco-dillas"},"content":{"rendered":"

Along with stylish cupcakes and food trucks, there’s been a trend in breakfast tacos<\/a>. Wraps long have been popular. My vegan version of the handheld meal can be made in either form, but I like the toasty accent of quesadillas, and it’s only another five minutes. Plus, a folded-once tortilla can hold more fillings than a burrito or taco — and might be a bit sturdier when eaten while commuting.<\/p>\n

Fat-free refried beans are readily accessible and usually vegan. But after a can or two, an insight: While those are pennies higher than cans of regular beans, why not go back a step and customize with your favorite salsa? It becomes a Latin hummus, if you will. Also, a sandwich needs a gooey spread to keep toppings from spilling out easily.<\/p>\n

The “taco-dilla” is a great way to repurpose leftovers. But crunchy is fun, so any vegetable commonly eaten raw can be incorporated — with consideration, as carrots don’t make sense here, tomatoes too wet, and peas would fall out. In between is to quickly dry-saute fresh vegetables perhaps with a little water, more to warm and begin to tenderize them.<\/p>\n