The Best Recipes: Sweet Potato-Pinto Bean Breakfast Taco

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Sweet Potato-Pinto Bean Breakfast Taco

"Start your day off right with this fantastic sweet potato pinto bean breakfast taco. Say goodbye to bland, tasteless vegetarian dishes. Top with a spoonful of salsa."

Ingredients :

• 5 cloves garlic, minced
• 1/2 teaspoon olive oil
• 1 pinch salt and ground black pepper to taste
• 2 tablespoons olive oil
• 1 large sweet potato, diced
• 1/2 teaspoon fine sea salt, divided
• 1/2 teaspoon garlic powder, divided
• 1/2 teaspoon chili powder
• 1/2 teaspoon onion powder, divided
• 1/4 teaspoon chile powder with lime (such as Trader Joe's Chile Lime Seasoning Blend®)
• 1/4 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
• 1/4 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
• 1/4 cup chopped fresh cilantro

Instructions :

Prep : 20M	Cook : 4M	Ready in : 45M

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• 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.
• 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.
• Roast in the preheated oven until sweet potatoes are tender, 20 to 25 minutes.
• 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.
• 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.
• 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.
• Heat tortillas in the preheated oven until warm, about 5 minutes.
• 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.

Notes :

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