“Many think Mexican food is heavy and meat-forward,” says Rick Martinez, “but that came with Spanish colonization. Before, it was mostly vegetables. I tapped into that tradition by seasoning beets with chorizo spices. An egg on top adds Texas-style breakfast taco vibes.” Beets can stand up to a hard roast and plenty of spice. Their sweet earthiness and firm texture are ideal for making meatless chorizo. If beets aren’t your thing, winter squash or another sweet root vegetable will also work.
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