A few months back, our team gathered in Austin for our first annual editor’s summit. It was a weekend for the books. Camille’s house was home base: We engaged in meaningful conversation, sipped organic wine, gathered for charcuterie, and learned how to brew the perfect cup of green tea. We unrolled our yoga mats and explored downtown Austin. Best of all, we left our computers unopened. To be together, in person, was the exhale we all needed.

From Los Angeles to New York (and many cities in between), our dynamic team found solace in slowing down. We relished in each other’s company. We laughed and we cried. And despite our differences, we anchored in our commonalities. It was evident: Our love for writing, wellness, and good company were what brought us together. That, and our unified love of food. So, you can only imagine when we met up at The Well for their vegan chorizo tacos the collective “oohs” and “aahs” that went down. Of course, we had to ask them for the recipe.

Here’s Why The Well Is One of Our Favorite Healthy Restaurants in Austin

It’s safe to say, brunch at The Well was one of our weekend highlights. This trendy Austin spot was curated for both wellness enthusiasts and wellness skeptics alike. If you have the chance to go, this is your gentle nudge. Despite an entirely gluten-free, soy-free, and sugar-free menu, the food is remarkably satisfying—it nourishes from the inside out. Same with their drinks. With an emphasis on low sugar, healthy fats, and clean oils, it’s clear The Well is passionate about holistic health. Eating there is nothing short of a spiritual experience.

From Sunrise Yoga to Housemade Smoothies

As a group, we began the day with an outdoor yoga/pilates class. We flowed and stretched as the sun peeked above the treeline. With hungry bellies, we made our way to The Well—one of their functional smoothies there to greet us. As we sipped on the “Revive” (an energizing blend of unsweetened açai, berries, banana, almond butter, seeds, grain-free granola, Ceylon cinnamon, and organic housemade nut milk!) we met their culinary director, Jon Oh. He explained The Well’s culinary philosophy and no surprise, it centers around using fresh, consciously-sourced ingredients, nutrition-forward recipes, and innovative dishes. Whether you’re vegan, paleo, keto, or on Whole30, there’s a seat for you at the table. With brunch on our minds, it was time to learn about a true Austin staple: Breakfast tacos.

Cassava Flour Tortillas

The Well’s take on classic breakfast tacos is both slightly elevated and a bit edgier. Nonetheless, they hit the spot. With smoothies in hand, we watched Jon throw together a few simple ingredients to make their homemade cassava tortillas. Unlike their corn tortilla counterparts, these tortillas are made with heart-healthy olive oil and cassava flour, which is rich in complex carbohydrates and antioxidants. Cassava flour is also allergen-friendly. If you’re new to cassava flour, you can use it as a substitute for white or whole wheat flour. It tastes slightly nutty and earthy.

Vegan Lentil Chorizo

With the vegan and gluten-free tortillas underway, Jon moved on to the filling. Their standard breakfast taco comes with scrambled eggs, avocado, radish lime, salsa, and more. You can also add local housemade bacon, mushrooms, wagyu steak, or chickpea and lentil “chorizo.” We got the latter. As Jon began sauteeing the legumes, apple cider vinegar powder, cayenne pepper, herbs, etc., the aroma was nothing short of palatable. We couldn’t wait to dig in. Unlike most soy-based vegan chorizos, The Well takes a different approach. In replacement of soy, chickpeas and lentils provide protein, fiber, and other essential nutrients (hello, folate and iron!). Plus, they add a meaty texture to a completely vegan dish. Your blood sugar will thank you, too.

Chorizo Oil

Last but not least, Jon walked us through their infamous chorizo oil. Made from fresh garlic, cumin seeds, paprika, turmeric, jalapeno, and olive oil, this oil is liquid gold. They use this oil to enhance the flavor of just about anything. It goes well with overcooked fish, meat, chicken, and roasted vegetables. In their breakfast tacos, it adds the perfect amount of umami. This oil is proof that flavorful food doesn’t have to be complicated.

Benefits of Making Tacos From Scratch

Although making homemade tortillas may seem daunting, it’s not as difficult as you think. Particularly when you opt for these cassava flour tortillas. They’re made from five simple ingredients and one bowl. Unlike most tortillas at the grocery store, these are anti-inflammatory. Skip the gigantic, high-fat tortillas and opt for these instead. Your body and mind will thank you. A healthy vehicle for virtually any topping, homemade tortillas are super versatile. Tacos can easily provide a good balance of protein, healthy fats, carbohydrates, and fiber. Have them for breakfast, lunch, and dinner. Load them up with scrambled eggs, chickpeas, lentils, roasted sweet potato, or mushrooms. Get creative!

Now, it’s your turn! Read on for the recipe and make these delicious vegan chorizo tacos at home!

Vegan Chorizo Tacos

Serves 8-10 Tacos

Vegan Chorizo Tacos

By The Well


For the Vegan Chorizo:


  • 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


  1. Place Chickpeas and Lentils in a food processor and pulse until a chunky mix forms. There should be large pieces, but no whole chickpeas.
  2. In a bowl, mix the Chickpea and Lentil Mix with all other ingredients until fully incorporated. Season with salt.
  3. In a hot pan over medium/high heat, warm 1 tbsp of your preferred cooking oil. Once hot, sear and mix the Vegan Chorizo until hot throughout. Set aside for your tacos!

For the Chorizo Oil:


  • 1 cup Olive Oil
  • 2 cloves Fresh Garlic
  • 6 Tbsp  Cumin Seed
  • 1 Tbsp Sweet Paprika
  • 1 Tbsp Ground Turmeric
  • ¼ Jalapeno Cut in Half


  1. In a saucepan over low/medium heat, combine the olive oil, garlic and cumin. Cook the mixture until the garlic cloves become golden brown.
  2. Add the remaining ingredients and cook for another minute. Remove from heat and let the mixture cool.
  3. Once cool, blend the ingredients together until a course paste forms. Set aside for use!

For the Cassava Tortillas


  • 2 cup Cassava Flour
  • 2 pinch  Kosher Salt
  • .8 tsp Cream of Tartar
  • 1.5 cup Warm Water
  • ¼ cup Olive Oil


  1. Combine the cassava flour, salt, baking soda and cream of tartar in a bowl by whisking thoroughly.
  2. In a separate bowl, combine the warm water and olive oil, then slowly add the dry ingredients to the wet and mix by hand.
  3. Once completely mixed, make 1.5oz ball by hand.
  4. Once complete, using a tortilla press, make the tortillas by placing the ball of dough between two pieces of wax paper, placing it onto the press, and pressing until thin.
  5. After all the ball have been pressed into thin discs, toast them in a nonstick pan over medium heat, until golden brown.
  6. Set aside for use.

Share this Post

Leave a Comment

Your email address will not be published. Required fields are marked *


Michelle Nash Instagram