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Sweet Potato, Black Bean, and Avocado Breakfast Tacos with Smoky Lime Drizzle
Kickstart your morning with nutrient-packed Sweet Potato, Black Bean, and Avocado Breakfast Tacos. Easy, healthy, delicious!
Looking for a breakfast that packs a nutritional punch and wakes up your taste buds? Our Sweet Potato, Black Bean, and Avocado Breakfast Tacos are just what you need. These tacos are not only a burst of flavor but also provide a wealth of nutrients to power you through your day. Sweet potatoes are loaded with vitamins A and C, while black beans offer a substantial amount of plant-based protein and fiber.
Avocado adds healthy fats that are essential for heart health and keeping you full longer. The smoky lime drizzle is the perfect finishing touch, offering a tangy and slightly spicy kick that brings all the flavors together. This easy breakfast recipe is not just a meal; it's an experience that combines the vibrant flavors of Southwestern cuisine with the simplicity of a morning routine.
Recipe Overview
🥗 Vegetarian
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings
4
Calories
450 kcal
per serving
Cuisine
Mexican
Kickstart your morning with nutrient-packed Sweet Potato, Black Bean, and Avocado Breakfast Tacos. Easy, healthy, delicious!
Ingredients
- • sweet potatoes: 2 medium, peeled and diced
- • black beans: 1 can (15 oz), drained and rinsed
- • avocado: 1, diced
- • corn tortillas: 8 small
- • olive oil: 1 tablespoon
- • smoked paprika: 1 teaspoon
- • ground cumin: 1 teaspoon
- • garlic powder: 1/2 teaspoon
- • fresh lime juice: 2 tablespoons
- • honey or agave syrup: 1 teaspoon
- • salt: to taste
- • black pepper: to taste
- • fresh cilantro: for garnish
- • red onion: 1/4 cup, finely chopped
- • jalapeño: 1, seeded and finely chopped (optional)
Instructions
- 1 Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2 In a large bowl, toss the diced sweet potatoes with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Spread the sweet potatoes in a single layer on the prepared baking sheet.
- 3 Roast the sweet potatoes in the oven for about 20 minutes, or until they are tender and slightly caramelized. Stir halfway through to ensure even cooking.
- 4 While the sweet potatoes are roasting, prepare the smoky lime drizzle by whisking together fresh lime juice, honey or agave syrup, a pinch of salt, and a splash of water in a small bowl. Set aside.
- 5 Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side to make them pliable.
- 6 To assemble the tacos, layer the roasted sweet potatoes, black beans, diced avocado, red onion, and jalapeño on the warm tortillas.
- 7 Drizzle the smoky lime sauce over the top of each taco and garnish with fresh cilantro before serving.
Serving Suggestions
- • These Sweet Potato, Black Bean, and Avocado Breakfast Tacos pair beautifully with a refreshing citrus fruit salad. Consider adding segments of orange, grapefruit, and a sprinkle of pomegranate seeds for a burst of color and flavor. For a beverage, enjoy with a glass of freshly brewed green tea or a cold-pressed vegetable juice for an extra dose of antioxidants. These tacos are also perfect for a brunch gathering. Serve with a side of scrambled eggs for those who enjoy an extra bit of protein, and a platter of sliced seasonal fruits for a vibrant and healthy spread.
Storage Tips
If you have any leftovers, store the roasted sweet potatoes and black beans separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet before assembling the tacos. The smoky lime drizzle can be stored in a small jar in the refrigerator for up to a week. Assemble fresh with avocado and tortillas for the best texture and flavor.
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