Main Dishes

Sweet Potato Pinto Bean Breakfast Taco


Start your day off right with this fantastic Sweet Potato Pinto Bean Breakfast Taco. Say goodbye to bland, tasteless vegetarian dishes.

5 large cloves garlic, peeled and minced
2 tablespoons and ½ teaspoon olive oil, divided
1 large sweet potato, cut into a small dice
½ teaspoon chili powder
¼ teaspoon chili lime powder (Trader Joe’s)
¼ teaspoon smoky paprika
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon fine sea salt
1 (15 oz) can pinto beans, drained
1 tablespoon water
½ fresh lime, juiced
1 teaspoon adobo sauce from a can of chipotle peppers
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon fine sea salt
¼ teaspoon pepper
4 large Eggs
2 teaspoons olive oil
4-8 corn or flour tortillas (I used super thin small corn tortillas)
1 cup fresh baby spinach
2 avocados, sliced
2 green onions, chopped
¼ cup fresh cilantro, chopped
3 radishes, thinly sliced
Hot Sauce or Salsa
Preheat oven to 425°F. Line a baking sheet pan with parchment paper. Combine the minced garlic, ½ teaspoon olive oil, and a pinch of salt and pepper together and place in a small piece of foil. Fold it up so ...
See the full directions on my site


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2 Recipes Rojos or Verdes. Chilaquiles Manifesto, is my proclamation of texture, flavor and sauce. For me, that is what Chilaquiles are all about. I want to rescue the Chilaquiles reputation. I believe the dish is all about the balance of texture, sauce, spice and attention to detail. I hope this manifesto will make you appreciate the difference between average and exceptional Chilaquiles.
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