We grew up eating breakfast tacos before school, packed for road trips, and on Sunday mornings at home. There’d always be a variety of fillings wrapped in a warm tortilla, but for these we used our Grain Free Almond Flour Tortillas and two classic breakfast staples: Bacon & Potatoes! And in our familia, early bird gets the Breakfast Taquitos!
1 cup Kirkland Mexican Style Blend Cheese or favorite dairy free option
3 small gold potatoes, peeled and cut into fourths
Serve with Kirkland Signature Organic Salsa
Directions
Preheat the oven to 400° F.
Place potatoes in water and boil until tender.
Place bacon strips on a wire rack on a sheet tray and bake for 35-40 minutes or until crisp. (Skip step if making vegan taquitos).
Drain and transfer potatoes to a bowl. Mash potatoes and combine with cheese or dairy free cheese. Chop bacon strips and fold into potato mixture (skip if making vegan taquitos).
Heat a skillet over medium-high heat. Heat each tortilla for about 5 seconds on each side. While warm, place about 2 tablespoons of filling in each tortilla and roll into a taquito. Place on a baking sheet.
Bake taquitos for 20 minutes or until the edges are crispy and lightly browned.
This 7-Layer Bean Dip features layer upon layer of delicious flavors from our NEW Vegan Refried Ranchero Beans, our Vegan Refried Black Beans, Red Enchilada Sauce, and Spicy Taco Seasoning! Pair with our Grain Free Sea Salt Tortilla Chips for that extra bit of crunch.
What’s stone fruit, you may ask? It’s the kind of fruit that has a stone seed at the center—like peaches, mangos, plums, nectarines, and cherries! In this case, we used a plum, a peach, and a nectarine to add just the right amount of sweetness to our family’s classic pico de gallo recipe. We present to you: Stone Fruit Pico de Gallo!
