Protein-Packed Breakfast Tacos
Cook time – 20 min

- Total time
- 35 minutes
- Preparation time
- 15 minutes
- Calories
- 469
- Portions
- 4
Directions
- Heat oil in a large skillet over medium heat. Add sweet potato; cover and cook 10 minutes or until golden brown and tender, stirring occasionally. Add salad, tofu and bell pepper; cover and cook 8 minutes or until vegetables are tender, stirring occasionally. Stir in hot sauce; remove from heat. Makes about 6½ cups.
- Stack tortillas on microwave-safe plate between 2 damp paper towels; heat in microwave oven on high 30 seconds or until warm. Fill tortillas with sweet potato mixture; top with jalapeño and pepitas. Serve with lime wedges and additional hot sauce.
Ingredients
- 1 tablespoon avocado oil
- ½ large DOLE® Sweet Potato, peeled and finely chopped
- 1 Triple Quinoa & Kale Salad recipe
- 1 package (14 ounces) firm tofu, patted dry and chopped
- ½ medium red bell pepper, finely chopped
- ¼ cup hot sauce plus additional for serving
- 12 (6-inch) thin white corn tortillas
- 1 jalapeño pepper, thinly sliced
- ½ cup roasted unsalted pepitas
- 2 DOLE® Limes, cut into wedges
Nutritional Facts
4 Serving Per Container | |
Serving Size | 3 tacos |
Calories | 469 |
Entries | Daily value in %* |
---|---|
Total Fat (25 g) | 32% |
Saturated Fat (3 g) | 17% |
Polyunsaturated (8 g) | |
Monounsaturated (11 g) | |
Sodium (528 mg) | 23% |
Total Carbohydrate (45 g) | 16% |
Dietary Fiber (9 g) | 32% |
Total Sugars (8 g) | |
Included Added Sugars (1 g) | |
Protein (20 g) | 40% |
Calcium | 10% |
Iron | 20% |
Magnesium | 25% |
Manganese | 50% |
Phosphorus | 20% |
Potassium (408 mg) | 8% |
Thiamin | 8% |
Vitamin A | 50% |
Vitamin B6 | 15% |
Vitamin C | 50% |
Vitamin E | 10% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.