We Love Breakfast Tacos

• 1/2 15oz can chickpeas, drained & rinsed

• 1/2 cup shredded carrots

• handful of spinach

• 1 tablespoon avocado oil

• 1/2 cup cherry tomatoes

• 1/2 avocado

• 1/2 lime

• Cilantro (optional)

• 1 tablespoon nutritional yeast

• Ground black pepper

• Himalayan pink salt

• Red pepper flakes (optional)

• Salsa of your choice

• Hot sauce (if you’re feeling spicy)

• Two organic tortillas

Let’s get cookin’ ~ good lookin’

In a medium sized skillet, coat with avocado oil. Add in the carrots and let simmer for 2 minutes. Add in the cherry tomatoes and chickpeas, stir and let simmer for 4-5 minutes. Add in nutritional yeast, red pepper flakes, salt, and pepper. Once combined, let simmer for an additional 2 minutes and then add in the spinach. Let sit on low heat, covered until spinach is sautéed & tasty. Squeeze some 1/4 of a lime on mixture and let sit while you heat up your tortillas.

Place mixture on top of each tortilla & add salsa, avocado, cilantro, lime & hot sauce & anything else your lovely heart desires. Enjoy!