Sweet Potato & Black Bean Breakfast Tacos
Hearty vegetarian tacos with roasted sweet potato, black beans, and eggs. Great for meal prep and delicious reheated.
Ingredients
- 4 corn tortillas
- 1 medium sweet potato, diced into 1/2-inch cubes
- ½ cup black beans, rinsed and drained
- 2 large eggs, beaten
- ¼ red bell pepper, diced
- ¼ cup red onion, diced
- ½ avocado, sliced
- 2 tbsp cilantro, chopped
- 1 tbsp olive oil
- ½ tsp chili powder
- ¼ tsp ground cumin
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C). Toss sweet potato cubes with olive oil, chili powder, cumin, salt, and pepper.
- Spread on a baking sheet and roast for 15 minutes or until tender. (This can be done the night before)
- In a skillet, warm black beans over medium heat for 2 minutes.
- In another pan, sauté red bell pepper and onion for 2 minutes, then add eggs and scramble until just set.
- Warm tortillas and assemble tacos with sweet potatoes, black beans, egg mixture, avocado slices, and cilantro.
Notes
Roast sweet potatoes and prep beans the night before for a quick breakfast.