Sweet Potato Pinto Bean Breakfast Taco

May 23, 2017

Start your day off right with this fantastic Sweet Potato Pinto Bean Breakfast Taco. Say goodbye to bland, tasteless vegetarian dishes.

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

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...
See the full directions on my site

Nutritions

Calories
757

Sodium
402mg
16% DV

Fat
29g
45% DV

Protein
26g
53% DV

Carbs
84g
28% DV

Fiber
25g
100% DV