A few months ago, our team convened in Austin for our first annual editor's summit. It was an unforgettable weekend. Camille’s home served as our gathering spot, where we shared inspiring conversations, enjoyed organic wine, and learned the art of brewing the ideal cup of green tea. We rolled out our yoga mats and explored the vibrant downtown area, leaving our laptops untouched. Being together was the refreshing break we all craved.
Our diverse team—from Los Angeles to New York—cherished the opportunity to connect. We shared laughter and tears, united by our passion for writing, wellness, and, of course, food. So, when we gathered at The Well for their vegan chorizo tacos, the excitement was palpable. Naturally, we requested the recipe!
Why We Love The Well: A Healthy Dining Gem in Austin
Brunch at The Well was undoubtedly a highlight of our trip. This trendy eatery caters to both wellness advocates and skeptics. If you find yourself in Austin, make it a point to visit. Their gluten-free, soy-free, and sugar-free menu is surprisingly satisfying, nourishing from within. This commitment to health is evident in their beverage offerings. With an emphasis on low sugar and healthy fats, dining here feels like a rejuvenating experience.
Morning Yoga and Delicious Smoothies
We kicked off our day with an outdoor yoga class, stretching and flowing as the sun rose. With appetites in full swing, we headed to The Well, greeted by their enticing functional smoothies. We savored the “Revive” smoothie—a delightful blend of unsweetened açai, berries, banana, almond butter, seeds, grain-free granola, Ceylon cinnamon, and homemade nut milk. While sipping, we met Jon Oh, their culinary director, who shared The Well’s philosophy focused on fresh, consciously-sourced ingredients. Whether you're vegan, paleo, or keto, there's something for everyone. With brunch on our minds, we were eager to learn about the iconic breakfast taco.
Cassava Flour Tortillas
The Well’s twist on traditional breakfast tacos is both innovative and satisfying. With smoothies in hand, we watched as Jon prepared their homemade cassava tortillas. Unlike corn tortillas, these are crafted with nutritious olive oil and cassava flour, known for its complex carbohydrates and antioxidants. Cassava flour is also friendly for those with allergies and can replace white or whole wheat flour with a slightly nutty flavor.
Vegan Lentil Chorizo
With the tortillas ready, Jon turned to the filling. Their standard breakfast taco features scrambled eggs, avocado, radish, lime, salsa, and more. We opted for the chickpea and lentil “chorizo.” As Jon sautéed the legumes with apple cider vinegar powder, cayenne, and herbs, the aroma was mouthwatering. Unlike typical soy-based chorizos, this version uses chickpeas and lentils to pack in protein and fiber while providing a hearty texture. Your blood sugar will appreciate this wholesome choice.
Flavorful Chorizo Oil
Finally, Jon introduced us to their renowned chorizo oil. Crafted from fresh garlic, cumin seeds, paprika, turmeric, jalapeño, and olive oil, this concoction is a flavor enhancer for many dishes. It pairs beautifully with overcooked fish, chicken, and roasted veggies. In their breakfast tacos, it contributes a delightful umami kick. This oil proves that delicious food can be simple.
Advantages of Making Tacos from Scratch
While preparing homemade tortillas may seem intimidating, it’s easier than you think, especially with these cassava flour tortillas. Made from just five ingredients and a single bowl, they’re anti-inflammatory and offer a healthier alternative to high-fat store-bought options. These tortillas are versatile and can be loaded with scrambled eggs, chickpeas, lentils, roasted sweet potatoes, or mushrooms. They make a great meal for any time of day.
Now, it’s your turn! Check out the recipe below and whip up these tasty vegan chorizo tacos at home!
Categories
For the Vegan Chorizo:
Ingredients:
- 1 cup Cooked Chickpeas
- 1 cup Cooked Lentils
- ½ cup Chorizo Oil
- 2 tbsp Finely Chopped Cilantro
- 2 tbsp Gluten-Free Flour
- 1 tbsp Apple Cider Vinegar Powder
- 1 tbsp Cayenne Pepper
- 2 tbsp Psyllium Husk (fine ground)
- To Taste Kosher Salt
Instructions:
- In a food processor, pulse the chickpeas and lentils until a chunky mixture forms, ensuring large pieces remain.
- In a bowl, combine the chickpea-lentil mix with all other ingredients and season with salt.
- In a hot pan over medium-high heat, warm 1 tbsp of your preferred cooking oil. Sear and mix the vegan chorizo until heated through. Set aside for your tacos!
For the Chorizo Oil:
Ingredients:
- 1 cup Olive Oil
- 2 cloves Fresh Garlic
- 6 Tbsp Cumin Seed
- 1 Tbsp Sweet Paprika
- 1 Tbsp Ground Turmeric
- ¼ Jalapeño Cut in Half
Instructions:
- In a saucepan over low/medium heat, combine the olive oil, garlic, and cumin. Cook until the garlic turns golden brown.
- Add the remaining ingredients and cook for an additional minute before removing from heat to cool.
- Once cooled, blend until a coarse paste forms and set aside for use!
For the Cassava Tortillas:
Ingredients:
- 2 cups Cassava Flour
- 2 pinches Kosher Salt
- 0.8 tsp Cream of Tartar
- 1.5 cups Warm Water
- ¼ cup Olive Oil
Instructions:
- In a bowl, whisk together cassava flour, salt, baking soda, and cream of tartar.
- In another bowl, mix warm water and olive oil, then slowly incorporate dry ingredients by hand.
- Once mixed, form 1.5oz balls by hand.
- Using a tortilla press, place each ball between two pieces of wax paper and press to flatten.
- Toast each tortilla in a nonstick pan over medium heat until golden brown.
- Set aside for your tacos.
