Rob and I have been on a quest. A mission to find corn tortillas. Corn tortillas so light and pliable, you easily could think they were flour tortillas.
I don’t know if it is just me, but I always think of hard, crunchy El Paso taco shells when I hear corn tortillas. Nothing could be further from reality. We were treated to the fresh tortillas while in Mexico City and figured it was just a matter of research. They were bound to be found in Houston.
Because once you’ve tried them, you can’t go back.
I was not alone in my quest. The lovely folks on the Houston Chowhound boards already helped others satisfy their fresh corn tortilla needs. Our adventures to Mi Tienda proved to be a quick trip back to Mexico. They are a grocery store for all your Mexican needs, including corn tortillas. They are freshly made in-house and perfectly tender when consumed that same day. Since it is a bit far from home, we bought 80 tortillas. All for a whopping $2.
While we froze the majority of the tortillas, we have been enjoying tacos all times of the day. Breakfast, lunch and dinner. No complaints from Rob. He LOVES tacos!
For our breakfast tacos, we were inspired by Dawn’s recipe to make “cheezy” scrambled eggs with chickpea flour and nutritional yeast.
WeRob routinely makes Indian chickpea flour pancakes and tofu scramble, so this kind of married the two. It was a fun mess, too. We served it with spinach and topped it with a creamy, cheezy mustard sauce.
Corn tortillas – what do you think?
Cheezy Scrambled Egg Breakfast Tacos with a Creamy Mustard Sauce (Vegan, Soy-Free)
Adapted from Florida Coastal Cooking
2 tsp coconut oil, or oil of choice
3/4 cup chickpea/garbanzo bean flour
1/4 cup nutritional yeast
1 cup water
1/2 tsp salt
1/4 tsp onion powder
1-2 green onion(s), chopped
2 cups chopped spinach
4 small tortillas, we recommend fresh corn tortillas!
Creamy Mustard Sauce (not soy-free!)
6 tbsp mustard (Dijon is great)
6 tbsp nutritional yeast
1/4 cup silken tofu
1/4 cup unsweetened original non-dairy milk
1 tbsp agave or sweetener of choice
coconut bacon, if desired
1. In a medium bowl, combine chickpea flour, nutritional yeast, water, salt and onion powder. Fold in the green onions. Set aside.
2. In a smaller bowl, mix together the mustard, nutritional yeast, tofu, non-dairy milk and sweetener. Set aside.
3. In a large non-stick skillet over medium-high heat, add coconut oil and coat bottom of skillet evenly. Pour the chickpea mixture into skillet until the edges begin to set and center bubbles, around 3-5 minutes. Using a large spatula, gently break apart mixture to create bite-sized pieces and flip to cook the other side. Heat until the mixture is heated through, another 1-2 minutes.
4. Plate tortillas and top with spinach. Divide chickpea mixture evenly between the 4 tortillas. Drizzle with the mustard sauce. Dawn also recommends topping with coconut bacon, should you have any.