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Add a photoStart your day off right with this fantastic Sweet Potato Pinto Bean Breakfast Taco. Say goodbye to bland, tasteless vegetarian dishes.
Ingredientes
- 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
Direcciones
- 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 344g | |
| Recipe makes 4 servings | |
| Calories 436 | |
| Calories from Fat 230 | 53% |
| Total Fat 25.79g | 32% |
| Saturated Fat 4.56g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 208mg | 69% |
| Sodium 747mg | 31% |
| Potassium 981mg | 28% |
| Total Carbs 41.02g | 11% |
| Dietary Fiber 12.7g | 42% |
| Sugars 4.39g | 3% |
| Protein 15.72g | 25% |
