Name: Sweet Potato-Pinto Bean Breakfast Taco
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Garlic, minced - 5 cloves; Olive oil - ½ teaspoon; Salt and ground black pepper to taste - 1 pinch; Olive oil - 2 tablespoons; Sweet potato, diced - 1 large; Fine sea salt, divided - ½ teaspoon; Garlic powder, divided - ½ teaspoon; Chili powder - ½ teaspoon; Onion powder, divided - ½ teaspoon; Chile powder with lime (such as Trader Joe's Chile Lime Seasoning Blend®) - ¼ teaspoon; Smoked paprika - ¼ teaspoon; Pinto beans, rinsed and drained - 1 (15 ounce) can; Fresh lime juice, or to taste - 1 tablespoon; Water - 1 tablespoon; Adobo sauce from chipotle peppers - 1 teaspoon; Ground black pepper - ¼ teaspoon; Large eggs - 4; Olive oil - 2 teaspoons; Corn tortillas, or more to taste - 4 (6 inch); Fresh spinach - 1 cup; Avocados, sliced - 2; Radishes, thinly sliced - 3; Green onions, chopped - 2; Chopped fresh cilantro - ¼ cup

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Sweet Potato-Pinto Bean Breakfast Taco

1. Garlic, minced - 5 cloves

2. Olive oil - ½ teaspoon

3. Salt and ground black pepper to taste - 1 pinch

4. Olive oil - 2 tablespoons

5. Sweet potato, diced - 1 large

6. Fine sea salt, divided - ½ teaspoon

7. Garlic powder, divided - ½ teaspoon

8. Chili powder - ½ teaspoon

9. Onion powder, divided - ½ teaspoon

10. Chile powder with lime (such as Trader Joe's Chile Lime Seasoning Blend®) - ¼ teaspoon

11. Smoked paprika - ¼ teaspoon

12. Pinto beans, rinsed and drained - 1 (15 ounce) can

13. Fresh lime juice, or to taste - 1 tablespoon

14. Water - 1 tablespoon

15. Adobo sauce from chipotle peppers - 1 teaspoon

16. Ground black pepper - ¼ teaspoon

17. Large eggs - 4

18. Olive oil - 2 teaspoons

19. Corn tortillas, or more to taste - 4 (6 inch)

20. Fresh spinach - 1 cup

21. Avocados, sliced - 2

22. Radishes, thinly sliced - 3

23. Green onions, chopped - 2

24. Chopped fresh cilantro - ¼ cup

How to cook deliciously - Sweet Potato-Pinto Bean Breakfast Taco

1. Stage

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

2. Stage

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.

3. Stage

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.

4. Stage

Roast in the preheated oven until sweet potatoes are tender, 20 to 25 minutes.

5. Stage

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.

6. Stage

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.

7. Stage

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.

8. Stage

Heat tortillas in the preheated oven until warm, about 5 minutes.

9. Stage

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.