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Spicy Sweet Potato and Black Bean Breakfast Tacos
Kickstart your day with nutrient-packed Spicy Sweet Potato and Black Bean Breakfast Tacos! Quick, easy, and full of flavor, this breakfast is a winner!
Looking for a breakfast that’s both delicious and packed with nutrients? These Spicy Sweet Potato and Black Bean Breakfast Tacos are a game-changer! Combining the hearty goodness of sweet potatoes with the protein-rich black beans, this dish not only satisfies your morning cravings but also fuels your body with essential vitamins and minerals.
Sweet potatoes are a fantastic source of beta-carotene, fiber, and antioxidants, while black beans provide a plant-based protein punch. The addition of fresh vegetables and spices elevates this breakfast, making it not only healthy but also incredibly flavorful. Whether you’re rushing out the door or enjoying a leisurely morning, these tacos are a quick and easy option that's sure to become a staple in your breakfast routine.
Recipe Overview
🥗 Vegetarian
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings
4
Calories
400 kcal
per serving
Cuisine
Mexican
Kickstart your day with nutrient-packed Spicy Sweet Potato and Black Bean Breakfast Tacos! Quick, easy, and full of flavor, this breakfast is a winner!
Ingredients
- • sweet potatoes: 2 medium, peeled and diced
- • black beans: 1 can (15 oz), drained and rinsed
- • red bell pepper: 1, diced
- • red onion: 1 small, diced
- • garlic: 2 cloves, minced
- • olive oil: 1 tablespoon
- • smoked paprika: 1 teaspoon
- • cumin: 1 teaspoon
- • chili powder: 1/2 teaspoon
- • salt: 1/2 teaspoon
- • black pepper: to taste
- • corn tortillas: 8 small
- • avocado: 1, sliced
- • cilantro: 1/4 cup, chopped
- • lime: 1, cut into wedges
Instructions
- 1 Preheat your oven to 400°F (200°C). Spread the diced sweet potatoes on a baking sheet and drizzle with olive oil. Sprinkle with smoked paprika, cumin, chili powder, salt, and black pepper. Toss to coat evenly.
- 2 Roast the sweet potatoes in the preheated oven for 15-20 minutes or until tender and slightly crispy, stirring halfway through to ensure even cooking.
- 3 While the sweet potatoes are roasting, heat a skillet over medium heat. Add a drizzle of olive oil, then sauté the red onion, garlic, and red bell pepper until they begin to soften, about 3-4 minutes.
- 4 Add the black beans to the skillet and cook for another 2-3 minutes until heated through. Season with salt and black pepper to taste.
- 5 Warm the corn tortillas in a dry skillet or the microwave. Fill each tortilla with a generous scoop of roasted sweet potatoes and black bean mixture.
- 6 Top with fresh avocado slices and chopped cilantro. Serve with lime wedges on the side for a zesty finish.
Serving Suggestions
- • These breakfast tacos pair beautifully with a side of fresh fruit salad or a green smoothie for an extra boost of vitamins. To enhance the flavors, sprinkle some crumbled feta cheese or a dollop of Greek yogurt if you aren't following a vegan diet. For a complete breakfast experience, pair these tacos with a warm cup of herbal tea or freshly brewed coffee to kickstart your morning.
Storage Tips
Store any leftover sweet potato and black bean mixture in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in a skillet over medium heat until heated through. Corn tortillas can be kept at room temperature, but for best texture, warm them just before serving. Avocado is best sliced fresh, but if you have leftovers, store the slices in a sealed container with a splash of lime juice to prevent browning.
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