Chipotle Sweet Potato and Black Bean Breakfast Tacos

I know I’ve said it before but brunch is my favorite meal of the day. If I only got 1 meal, that would be it. I love that it can basically be anything you want it to be. I also love tacos, I could eat those every day too. Ok, so you’re probably seeing that I really couldn’t have just 1 meal a day because I could never decide what that would be. Anyways, these tacos combine 2 of my favorite loves, breakfast and tacos. They’re so simple and tasty there is really no reason why you couldn’t have these every day! Make these for yourself or for your family/friends. Everyone will be happy!

Recipe

Ingredients:

4 Tbsp Canola Oil

1 large sweet potato

1-2 chipotles in adobo, finely chopped

1 tsp salt

1/4 tsp ground black pepper

1 tsp onion powder

1/2 tsp garlic powder

1 tsp fresh thyme

1 can black beans, rinsed and drained

8 eggs

8 taco size tortillas

1/4 cup Cotija cheese, crumbled

1 Avocado (optional for serving)

3 Tbsp chopped cilantro (optional for serving)

To make:

Peel and dice sweet potatoes into bite sized pieces.

Pour 2 Tbsp canola oil in large sauté pan over medium heat.

Add sweet potatoes, chipotle, salt, pepper, onion powder, garlic powder, and thyme to pan. Stir to combine, cover with lid and turn heat down to medium-low. Let sauté for about 5 minutes and then turn potatoes. Cover and let sauté for another 5-10 minutes until fork tender.

Add black beans and cover for another 2-3 minutes. Turn off heat and keep covered to keep warm.

In a separate fry pan, add 2 Tbsp canola oil over medium heat. Fry tortillas about 1 minute on each side just to partially crisp and season with salt.

In another fry pan, cook eggs to your preference.

To serve spoon sweet potato mixture into tortillas, followed by eggs. Top with cotija cheese and avocado.

Garnish with cilantro and enjoy!