Veggie Chorizo & Egg Taco

We have been back in Iowa for a couple weeks now, enjoying lots of family time and putting in long hours of work at the new house.  We are currently shuttling back and forth between parents’ house and our new house so that we don’t have to live in the mess.

Recently, we had a meal at my inlaws’ house that was impromptu and delicious.

I heated the veggie chorizo right in the pan with 2 eggs, cooked over medium.

I then plopped the fake meat and eggs onto two corn tortillas.

Topped off my open faced tacos with sliced tomatoes and shredded spinach and we were good to go.

Paired with a beer, and this was a perfect light lunch after working on the house all morning.

I still have 4 of these bad boys from Winston-Salem, North Carolina in my fridge.  I can’t hold out too long though – the hops are the first flavors to start to break down in a beer.  Hoppy beers do not age well.  

Published by Chelsea

Art teacher by day. Mother of 2 - day and night. Thrifter, crafter, artist, baker, chef, and DIYer in free time.

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