Sweet Potato and Black Bean Breakfast Tacos

• 1 medium sweet potato, diced
• 1 can black beans, drained and rinsed
• 8 small corn tortillas
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1/2 cup crumbled queso fresco or feta cheese
• 2 green onions, thinly sliced
• 1/4 cup fresh cilantro, chopped
• Optional: hot sauce or salsa for serving

Steps

1. 1 Preheat oven to 400°F. Toss sweet potato with olive oil, cumin, chili powder, salt, and pepper. Spread on a baking sheet and roast for 20 minutes.
2. 2 Warm tortillas directly on a gas burner or in a dry skillet for about 30 seconds per side.
3. 3 In a skillet, heat drained black beans over medium heat until warmed through.
4. 4 To assemble, place a scoop of black beans and roasted sweet potatoes onto each tortilla.
5. 5 Top with crumbled cheese, green onions, and cilantro.
6. 6 Serve immediately with hot sauce or salsa on the side, if desired.

Equipment

• Baking sheet
• Skillet
• Measuring spoons

Variations

• Add a fried egg for extra protein.
• Include diced avocado for creaminess.

Substitutions

• Use shredded cheddar cheese if queso fresco is unavailable.
• Substitute spinach for cilantro if preferred.

Pairings

• Fresh fruit salad
• Spicy Bloody Mary

Nutrition

Tips

• For a make-ahead option, roast the sweet potatoes and warm the beans ahead of time.
• Warm tortillas wrapped in a clean kitchen towel to keep them soft.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently in a skillet.

Serving Suggestions

• Pair with a fresh fruit salad for a complete breakfast.
• Serve with a spicy Bloody Mary for a brunch twist.

FAQ