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Sweet Potato Breakfast Tacos with Savory Mango Salsa
Kickstart your day with Sweet Potato Breakfast Tacos topped with Savory Mango Salsa. A nutritious, flavorful meal in under 30 minutes!
Revolutionize your morning routine with this vibrant, Sweet Potato Breakfast Tacos recipe. Packed with beta-carotene-rich sweet potatoes, these tacos offer a nutritious start to your day, providing energy and essential vitamins to fuel your morning. The addition of a tangy, savory mango salsa brings a refreshing twist, making this dish both delicious and rejuvenating.
Why stick to the usual cereal or toast when you can enjoy a breakfast that’s not only quick to make but also bursting with flavors and textures? This recipe combines the earthiness of roasted sweet potatoes with the tropical freshness of mango, creating a perfect harmony that is both satisfying and energizing. These tacos are not just a meal; they’re an invitation to explore breakfast in a whole new light using simple, wholesome ingredients.
Recipe Overview
🥗 Vegetarian
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings
4
Calories
350 kcal
per serving
Cuisine
Mexican
Kickstart your day with Sweet Potato Breakfast Tacos topped with Savory Mango Salsa. A nutritious, flavorful meal in under 30 minutes!
Ingredients
- • sweet potatoes: 2 medium, peeled and diced
- • olive oil: 1 tablespoon
- • ground cumin: 1 teaspoon
- • smoked paprika: 1 teaspoon
- • salt: 1/2 teaspoon
- • black beans: 1 cup, cooked
- • corn tortillas: 8 small
- • mango: 1 large, peeled and diced
- • red onion: 1/4 cup, finely chopped
- • jalapeño: 1, seeded and minced
- • lime juice: 2 tablespoons
- • cilantro: 1/4 cup, chopped
- • avocado: 1, sliced
Instructions
- 1 Preheat your oven to 400°F (200°C).
- 2 In a bowl, toss the diced sweet potatoes with olive oil, ground cumin, smoked paprika, and salt. Spread them out on a baking sheet lined with parchment paper and roast for 15 minutes, or until tender and lightly browned.
- 3 While the sweet potatoes are roasting, prepare the mango salsa. In a mixing bowl, combine the diced mango, red onion, jalapeño, lime juice, and cilantro. Stir well and set aside to meld the flavors.
- 4 Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until pliable.
- 5 To assemble the tacos, place a generous spoonful of roasted sweet potatoes onto each tortilla, add a scoop of black beans, and top with the mango salsa. Garnish with slices of avocado and additional cilantro if desired.
Serving Suggestions
- • These Sweet Potato Breakfast Tacos are perfect on their own but can be complemented with a side of fresh fruit salad for a boost of natural sweetness. For a heartier breakfast, consider adding a poached or sunny-side-up egg on top. Pair your meal with a refreshing glass of freshly squeezed orange juice or a cup of green tea to keep the morning light yet invigorating.
Storage Tips
To store leftovers, keep the sweet potatoes and black beans in separate airtight containers in the refrigerator for up to 3 days. The mango salsa should also be stored in an airtight container and consumed within 2 days for optimal freshness. Reheat the sweet potatoes and black beans in a microwave or skillet before assembling your tacos.
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