Sweet Potato Pinto Bean Open-Face Breakfast Tacos

These tacos check all the boxes: breakfast, lunch or dinner! Hearty Sweet Potato Pinto Bean Open-Face Breakfast Tacos with a fried egg, avocado and spinach are a quick-to-pull-together meal. vegetarian + gf

Total Time 30

Servings Servings

Calories 497kcal

Author Traci York

Ingredients

For the Sweet Potatoes:

3 Large Cloves of Garlic peeled and smashed
1 Tbs + 1/2 tsp Olive Oil extra virgin
1 Large Sweet Potato small dice, about 2 C (305g)
1/2 tsp Chili Powder
1/4 tsp Smoky Paprika
1/4 tsp Fine Sea Salt

For the Beans:

1 1/2 C (245g) Pinto Beans cooked, 1 can, drained
1/2 Lime juiced
1 tsp Adobo Sauce from a can of chipotle peppers* (see note) - gluten free if needed
1/4 tsp Fine Sea Salt

For the Eggs:

4 Large Eggs
2 tsp Olive Oil or Butter

Assemble the Tacos:

4-8 Corn or Flour Tortillas I use 6" (2.5cm)
1 C (135g) Baby Spinach
2 Avocados
Chives
Cilantro
Hot Sauce or Salsa

Instructions

For the Sweet Potatoes:

Preheat oven to 425F (218C). Line a sheet pan with parchment paper. Use a small piece of foil to place the garlic on. Sprinkle 1/4 tsp of olive oil over the cloves and add a pinch of sea salt and pepper. Toss to coat then wrap loosely. Place the packet on the sheet pan. Toss the sweet potatoes with 1 Tbs of olive oil, then sprinkle the chili powder, paprika and sea salt on. Toss throughly. Roast for about 20-25 minutes or until the potatoes are tender. Mash the garlic and sweet potatoes together and add a tablespoon of water, as needed, so that the mixture is not pasty, but rather is smooth and spreads easy. Cover to keep warm, set aside.

For the Beans:

While the potatoes are roasting, place the beans in a small sauce pot. Add the lime, one tablespoon of water, adobo sauce and salt. Warm gently. Mash, cover and set aside to keep warm. If the beans seem too firm, add more water, 1 tsp at a time until they are a spreadable consistency.

For the Eggs:

In a non-stick or cast iron skillet (my preference), add the oil or butter and heat on medium-low. When the pan has heated or butter just melted, crack the eggs into the pan, working around the perimeter of the pan, one at a time. Immediately put a lid on the pan and set the timer for 3 minutes. Make sure the heat is on medium-low to low. This will produce loose yolks with cooked whites, sunny side up. Cook 4 minutes for a firmer yolk. Remove from heat.

Assemble the Tacos:

While the eggs are cooking, work quickly to warm the tortillas directly on a gas flame on the stove a few seconds at a time on both sides flipping several times until warm. Wrap in aluminum foil to keep warm. (Alternatively warm the tortillas according to package directions). Place 1 or 2 tortillas on a plate, add a small handful of spinach, spread a spoon full of beans and sweet potatoes over the spinach, add a few slices of avocado then place an egg on top. Season generously with salt and pepper and sprinkle with chopped chives and cilantro over the top.
Serve with more herbs, salt, pepper and hot sauce.

Notes

*Find chipotle peppers in adobo sauce in the Mexican food isle of your grocery store. Leftover chipotle peppers in adobo sauce can be easily frozen. I almost always have a Ball jar of leftovers on hand. Also, if I don't have any adobo sauce, I sub it for 1/2 tsp of chipotle pepper ground spice.

Nutrition