Sweet Potato Black Bean Breakfast Tacos

Start your day off right with these delicious Sweet Potato Black Bean Breakfast Tacos! Packed with nutrients and bursting with flavor, this recipe is perfect for brunch or a quick breakfast on the go. The combination of sweet potatoes, black beans, and eggs creates a hearty filling that will keep you satisfied until lunch. Plus, they are incredibly simple to make, making them a great addition to your breakfast rotation.

Why Sweet Potato Black Bean Breakfast Tacos is Worth Your Time

Sweet potatoes are not just a seasonal delight; they are a powerhouse of nutrition, rich in vitamins A and C, fiber, and antioxidants. Paired with black beans, they provide a complete protein source that is both filling and nutritious. These breakfast tacos are versatile, allowing you to customize them with your favorite toppings, from creamy avocados to zesty salsa. Perfect for meal prep, they can be made in advance and reheated, making mornings a breeze. And let’s not forget: they taste amazing!

The Essentials

To whip up these delightful breakfast tacos, you will need the following ingredients:

• 3 Tbsp avocado oil or olive oil
• 1 medium-sized sweet potato, chopped into ½-inch pieces
• 2.5 oz baby spinach or greens of choice
• 6 to 8 large eggs, well beaten
• 1 tsp chili powder (optional)
• Salt and black pepper to taste
• 1 (14-oz) can black beans, drained and rinsed
• 1 to 2 ripe avocados, peeled and sliced
• 6-8 corn tortillas
• 1 to 2 cups grated cheese (optional)
• Salsa or hot sauce
• Sour cream or Greek yogurt

Setup & Equipment

Before you get cooking, gather the following kitchen tools:

• Large skillet or frying pan
• Mixing bowl for eggs
• Spatula or wooden spoon
• Knife and cutting board
• Tortilla warmer or foil (for serving)

From Start to Finish: Sweet Potato Black Bean Breakfast Tacos

Step 1: Prepare the Sweet Potatoes

In a large skillet, heat 3 tablespoons of avocado oil over medium heat. Once hot, add the chopped sweet potatoes, season with salt and black pepper, and sauté for about 10-12 minutes, stirring occasionally, until they are tender and slightly crispy.

Step 2: Add the Spinach

Once the sweet potatoes are cooked, add the baby spinach (or your greens of choice) to the skillet. Stir until the greens are wilted, about 2-3 minutes.

Step 3: Incorporate the Eggs

In a mixing bowl, beat the eggs with chili powder, salt, and black pepper. Pour the egg mixture into the skillet with the sweet potatoes and spinach. Cook, stirring gently, until the eggs are just set, about 3-5 minutes.

Step 4: Add the Black Beans

Gently fold in the drained and rinsed black beans, allowing them to warm through for about 2 minutes. Adjust seasoning if necessary.

Step 5: Warm the Tortillas

While the filling is cooking, heat the corn tortillas in a separate skillet over medium heat until warm and pliable. You can also wrap them in foil and warm them in the oven.

Step 6: Assemble the Tacos

To assemble, spoon the sweet potato and black bean mixture onto each tortilla. Top with slices of avocado, cheese (if using), salsa, and a dollop of sour cream or Greek yogurt.

Step 7: Serve and Enjoy!

Serve the tacos immediately while they are warm, and enjoy the burst of flavors and textures with each bite!

Allergy-Friendly Substitutes

If you have specific dietary needs or allergies, consider the following substitutes:

• For dairy-free: Use dairy-free cheese or skip the cheese entirely.
• For vegan: Substitute eggs with scrambled tofu or chickpea flour mixture.
• For gluten-free: Ensure tortillas are labeled gluten-free.
• For low-carb: Use lettuce wraps instead of corn tortillas.

Cook’s Commentary

These Sweet Potato Black Bean Breakfast Tacos are not just for breakfast! They make an excellent lunch or dinner option as well. Feel free to experiment with additional toppings like pickled jalapeños or fresh cilantro for an extra flavor punch. This recipe is also perfect for meal prep; just store the filling in an airtight container in the fridge, and reheat it in the morning for a quick assembly.

Keep-It-Fresh Plan

To keep your Sweet Potato Black Bean Breakfast Tacos fresh, store the filling separately from the tortillas. The filling can be kept in the refrigerator for up to 4 days. When ready to eat, simply reheat the filling and warm the tortillas. For longer storage, you can freeze the filling in an airtight container and thaw it overnight in the refrigerator before reheating.

Sweet Potato Black Bean Breakfast Tacos Q&A

Can I make the sweet potato filling in advance?

Yes! The sweet potato filling can be made in advance and stored in the refrigerator for up to 4 days. Just reheat before serving.

What can I use instead of black beans?

Feel free to substitute black beans with pinto beans, kidney beans, or even lentils for a different twist!

Are these tacos suitable for meal prep?

Absolutely! These tacos are perfect for meal prep, as the filling can be prepared ahead of time and stored for quick breakfasts throughout the week.

Can I make these tacos spicy?

Yes! If you love heat, add diced jalapeños to the filling or use a spicy salsa as a topping.

Before You Go

If you’re looking for a delicious and nutritious way to start your day, look no further than these Sweet Potato Black Bean Breakfast Tacos. They are quick to make, packed with flavor, and perfect for any meal of the day. Give them a try, and you might find yourself coming back for seconds! Enjoy your cooking adventure, and don’t forget to share your taco creations with friends and family. Happy cooking!