Riced Broccoli Breakfast Tacos


1 cup of Cece’s® Veggie Co. Organic Riced Broccoli
2 tbsp Vital Farms Pasture-Raised Grass Fed Butter
2 gluten free tortillas
1 small to medium sweet potato, peeled and cubed
½ can black beans
½ cup shredded cheese

How To:

  1. Microwave, boil or roast sweet potato cubes until soft.
  2. Heat butter in a skillet over medium heat until melted. Add riced broccoli and sauté until mostly soft, about 5 minutes. Add sweet potato and black beans and combine mixture, stirring until all ingredients are heated through.
  3. Assemble taco ingredients in tortillas, top with cheese, and enjoy!


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