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Start your day off right with this fantastic Sweet Potato Pinto Bean Breakfast Taco. It’s a colorful, filling and healthy breakfast loaded with delicious fresh vegetables and topped with an egg. Say goodbye to bland, standard morning fare!
So, in an effort to eat a little bit healthier now and then (this girl does love her chocolate), I found this recipe and thought it sounded like a vegetarian winner. Finding great tasting veggie dishes is like the princess and the frog story to me. You have to kiss a lot of frogs…well you know the story. Anyway I digress; this breakfast dish is absolutely fantastic! I mean, it’s AMAZING! The taste is incredible, which is always a huge prerequisite for me. Plus, I did not miss the meat or cheese at all. And, trust me, that’s saying something.
I made the Sweet Potato Pinto Bean Open-Face Breakfast Taco according to directions, and then tweaked it for my tastebuds (which means a lot of flavor). The main components of this dish are the sweet potato and the pinto beans. You make a sweet potato mixture (with roasted garlic) and also a pinto bean one (with lime and adobo sauce). The recipe had you mashing both of them, but I decided it was better to leave the roasted sweet potatoes in a small dice. That way, you get a different chewy texture instead of just a mashed “baby food” consistency. I also added radishes for a little bit of color and crunch to the Veggie Breakfast Taco. It needed a little bit of chewiness for my taste, since the other ingredients are soft items like fresh spinach, soft fried egg, creamy avocado, etc.
But I promise you, you’re going to love this Sweet Potato Pinto Bean Breakfast Taco. It’s hearty, ridiculously tasty, comforting and perfect for breakfast, brunch, lunch or dinner. So please give it a try this weekend, your family will be SO happy you did. It’s even gluten free!
Sweet Potato Pinto Bean Breakfast Taco
Recipe type: Breakfast
Serves: 4 servings
Ingredients
- 5 large cloves garlic, peeled and minced
- 2 tablespoons and ½ teaspoon olive oil, divided
- 1 large sweet potato, cut into a small dice
- ½ teaspoon chili powder
- ¼ teaspoon chili lime powder (Trader Joe’s)
- ¼ teaspoon smoky paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon fine sea salt
- 1 (15 oz) can pinto beans, drained
- 1 tablespoon water
- ½ fresh lime, juiced
- 1 teaspoon adobo sauce from a can of chipotle peppers
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon fine sea salt
- ¼ teaspoon pepper
- 4 large Eggs
- 2 teaspoons olive oil
- 4-8 corn or flour tortillas (I used super thin small corn tortillas)
- 1 cup fresh baby spinach
- 2 avocados, sliced
- 2 green onions, chopped
- ¼ cup fresh cilantro, chopped
- 3 radishes, thinly sliced
- Hot Sauce or Salsa
Instructions
- Preheat oven to 425°F. Line a baking sheet pan with parchment paper. Combine the minced garlic, ½ teaspoon olive oil, and a pinch of salt and pepper together and place in a small piece of foil. Fold it up so it’s loosely covered. Set it on the sheet pan in the corner.
- Place the sweet potato pieces and 2 tablespoons olive oil on the baking sheet and toss together. Sprinkle on the chili powder, chili lime powder, paprika, garlic powder, onion powder and salt and toss thoroughly. Spread out and roast for 20-25 minutes or until the sweet potatoes are tender. Place the sweet potatoes and roasted garlic in a bowl and toss together. Cover and set aside to keep warm.
- While the sweet potatoes are cooking, place the pinto beans, water, lime juice, adobo sauce, garlic powder, onion powder, salt and pepper in a small saucepan and heat over medium low heat until heated through, stirring occasionally. When heated through, mash the bean mixture together, cover and set aside to keep warm.
- In a large non-stick skillet over medium low heat, add the 2 teaspoons olive oil and heat up. Crack the eggs into the pan, separating them so they don’t all bunch together in the middle. Immediately put on the lid and set a timer for 4 minutes. This will produce somewhat firm yolks with cooked whites (sunny side up eggs). Remove from the heat after 4 minutes.
- To assemble the tacos, warm the tortillas while the eggs are cooking by either placing them directly on a gas flame over the stove for a few seconds on both sides or according to package directions (I placed mine in the oven for 5 minutes at 350°F). Place 1 (or 2 together if thin like mine) tortilla on a plate, then layer on a small handful of spinach, spread a spoonful of pinto beans, a small amount of the sweet potato cubes, a few slices of avocado and then place the egg on top. Sprinkle with green onions, cilantro, radishes and a spoonful of salsa. Enjoy!
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