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Sweet Potato-Pinto Bean Breakfast Taco
Sweet Potato-Pinto Bean Breakfast Taco
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Elevate your mornings with flavorful sweet potato pinto bean breakfast tacos featuring roasted garlic.
Ingredients:
  • 5 cloves garlic, minced
  • 0.5 teaspoon olive oil
  • 1 pinch salt and ground black pepper to taste
  • 1 large sweet potato, diced
  • 0.5 teaspoon fine sea salt, divided
  • 0.5 teaspoon garlic powder, divided
  • 0.5 teaspoon chili powder
  • 0.5 teaspoon onion powder, divided
  • 0.25 teaspoon chile powder with lime (such as Trader Joe's Chile Lime Seasoning Blend®)
  • 0.25 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
  • 0.25 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
  • 0.25 cup chopped fresh cilantro
Instructions:
  • Preheat the oven to a toasty 425 degrees F (220 degrees C) and line a baking sheet with parchment paper.
  • Mix fresh garlic cloves with a dash of olive oil and a pinch of salt and pepper on a small piece of foil. Fold foil to cover loosely and place it in a corner of the baking sheet.
  • Coat sweet potato with 2 tablespoons of oil on the baking sheet. Season with 1/4 teaspoon each of sea salt, garlic powder, chili powder, onion powder, chile powder with lime, and paprika. Mix well to ensure even coating.
  • Roast until sweet potatoes are tender, 20 to 25 minutes in the preheated oven.
  • Lower the oven temperature to 350°F (175°C). Transfer the roasted sweet potatoes to a bowl and combine with the roasted garlic mixture.
  • In a small saucepan over medium-low heat, combine the rest of the sea salt, garlic powder, onion powder, pinto beans, lime juice, water, adobo sauce, and black pepper. Heat for about 4 minutes, stirring occasionally, until warmed through. Mash the beans together, cover, and keep warm.
  • In a large skillet over medium-low heat, warm 2 teaspoons of fragrant olive oil. Crack the eggs into the pan, ensuring they are separated, and promptly cover with a lid. Allow eggs to cook until whites are firm and yolks are slightly set, approximately 4 minutes. Remove from heat when ready.
  • Warm the tortillas in the preheated oven for about 5 minutes.
  • On individual plates, stack tortillas with spinach, mashed pinto beans, sweet potato cubes, avocado slices, and a fried egg. Top off with radishes, green onions, and cilantro.

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