Amaranth adds its beguiling flavor as well as loads of protein and nutrients to these easy vegetarian breakfast tacos loaded with all the fixings.
When making the tortillas, you'll want to have a metal bench scraper to help transfer the delicate things to the pan. And be sure to use plenty of flour to roll them out, lest they stick. If they break pre-cooking, don't fret - just squish the dough back together and start again.
Tortillas adapted from The Homemade Flour Cookbook by Erin Alderson, tacos made in collaboration with Erin.
Nutritional values are based on one of eight servings.