I leaned into Mexican food pretty hard when I was in college. I switched over to a plant-based diet when I was 21, and my taco order was the one thing that didn?t change too much. A couple of corn tortillas folded around rice, beans, avocado, and pico de gallo made me a very happy girl after a night out with friends. Tacos are still one of my favorite meals to grab on the go, but I can?t help but feel a little bit left out when it comes to breakfast tacos. Where are the vegan options" This recipe for chickpea and rosemary roasted potato vegan breakfast tacos is a game changer.Whoever decided it?s acceptable to eat tacos first thing in the morning is a genius. I think we?d be great friends. It makes total sense ? tortillas are perfect vehicles for breakfast food. Chickpea scramble, rosemary roasted potatoes, and fresh veggies tuck so nicely into warmed tortillas. Really, it?s a winning combination.This might seem like a lot of work for breakfast, but hear me out. You can make the roasted potatoes ahead of time and stash them in the fridge. The scrambled chickpeas also store well in an airtight container. On Saturday morning, invite some friends over for brunch and re-heat the filling as you sip mimosas. The mouthwatering scent of rosemary roasted potatoes will fill your kitchen and get everyone excited for the main course.You can assemble these tacos for your guests, but we like the idea of a taco bar where everyone gets to create his or her own. We listed some topping ...