With this amazing sweet potato pinto bean breakfast taco, you can start your day off correctly. Say goodbye to tasteless, boring vegetarian food. Add a dollop of salsa on top.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 tacos |
Ingredients
- 5 cloves garlic, minced
- ½ teaspoon olive oil
- 1 pinch salt and ground black pepper to taste
- 2 tablespoons olive oil
- 1 large sweet potato, diced
- ½ teaspoon fine sea salt, divided
- ½ teaspoon garlic powder, divided
- ½ teaspoon chili powder
- ½ teaspoon onion powder, divided
- ¼ teaspoon chile powder with lime (such as Trader Joe’s Chile Lime Seasoning Blend®)
- ¼ teaspoon smoked paprika
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1 tablespoon fresh lime juice, or to taste
- 1 tablespoon water
- 1 teaspoon adobo sauce from chipotle peppers
- ¼ teaspoon ground black pepper
- 4 large eggs
- 2 teaspoons olive oil
- 4 (6 inch) corn tortillas, or more to taste
- 1 cup fresh spinach
- 2 avocados, sliced
- 3 radishes, thinly sliced
- 2 green onions, chopped
- ¼ cup chopped fresh cilantro
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Combine garlic, 1/2 teaspoon olive oil, and a pinch each salt and pepper in a small piece of aluminum foil. Fold it up to loosely cover and set it on the corner of the baking sheet.
- Toss sweet potato together with 2 tablespoons oil on the baking sheet. Sprinkle 1/4 teaspoon sea salt, 1/4 teaspoon garlic powder, chili powder, onion powder, chile powder with lime, and paprika on top. Toss thoroughly and spread out.
- Roast in the preheated oven until sweet potatoes are tender, 20 to 25 minutes.
- Reduce oven temperature to 350 degrees F (175 degrees C). Place roasted sweet potatoes in a bowl. Unwrap the foil packet and toss roasted garlic mixture into the bowl of sweet potatoes.
- Place remaining sea salt, garlic powder, onion powder, pinto beans, lime juice, water, adobo sauce, and black pepper in a small saucepan over medium-low heat. Cook, stirring occasionally, until heated through, about 4 minutes. Mash bean mixture together. Cover and keep warm.
- Heat 2 teaspoons olive oil in a large skillet over medium-low heat. Crack eggs into the pan and separate them; immediately cover with a lid. Cook until whites are set and yolks are mostly firm, about 4 minutes. Remove from heat.
- Heat tortillas in the preheated oven until warm, about 5 minutes.
- Place each tortilla on a plate. Layer on a small handful of spinach, a spoonful of mashed pinto beans, a small amount of sweet potato cubes, and a few slices of avocado. Place a fried egg on top. Sprinkle with radishes, green onions, and cilantro.
Nutrition Facts
| Calories | 556 kcal |
| Carbohydrate | 59 g |
| Cholesterol | 186 mg |
| Dietary Fiber | 16 g |
| Protein | 16 g |
| Saturated Fat | 5 g |
| Sodium | 658 mg |
| Sugars | 7 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |