Food Recipes Sweet Potato and Black Bean Breakfast Tacos Be the first to rate & review! With protein, more protein, fiber, and tons of flavor—these breakfast tacos might even make it into the dinner rotation. By Nicole Hopper Published on September 01, 2024 Rate PRINT Share Close Photo: Greg Dupree, Prop Stylist: Chelsea Zimmer, Food Stylist: Claire Spollen Prep Time: 40 mins Total Time: 40 mins Servings: 6 Large family or hosting brunch? This big-batch breakfast tacos recipe is for you. Fluffy scrambled eggs are stuffed inside tortillas with a chili powder-spiked sweet potato hash and creamy, tender black beans. Sliced avocado, a sprinkle of fresh cilantro, and a hit of hot sauce finish off the tacos for a satisfying and hearty vegetarian breakfast. Swap flour tortillas for warmed corn tortillas for gluten-free tacos. You can easily make these into breakfast burritos by using large, burrito-style tortillas and wrapping them with double the amount of filling you would use for each taco. Ingredients 5 Tbsp. extra-virgin olive oil, divided 1 red bell pepper, chopped 1 cup chopped red onion (from 1 onion) 2 large sweet potatoes, scrubbed and cut into 1/2-in. cubes (about 4 cups) 2 tsp. kosher salt, divided 1 Tbsp. chili powder 1 15-oz. can black beans, drained and rinsed 8 large eggs 12 6-in. flour tortillas, warmed 2 avocados, sliced 1/2 cup chopped fresh cilantro Hot sauce, for serving (optional) Directions Heat 2 tablespoons oil in a large skillet over medium. Add bell pepper and onion; cook, stirring occasionally, until starting to soften, 3 to 4 minutes. Add potatoes, 2 tablespoons oil, and 1 1/2 teaspoons salt. Cook, stirring occasionally, until potatoes are tender, 12 to 15 minutes. Add chili powder to skillet; cook, stirring, until fragrant, about 1 minute. Stir in beans and 1/4 cup water; cook, stirring and scraping bottom of skillet, until liquid is mostly evaporated, 1 to 2 minutes. Remove from heat. Whisk eggs and remaining 1/2 teaspoon salt in a large bowl. Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-low. Add eggs; scramble until softly set, 3 to 4 minutes. Divide potato mixture among tortillas. Top with scrambled eggs, avocado, and cilantro. Drizzle with hot sauce, if desired. Make-Ahead: Assemble tacos without avocado and cilantro. Wrap in parchment or foil. Refrigerate for up to 3 days or freeze for up to 1 month. Reheat in microwave, or crisp in a skillet with oil, like a quesadilla. Add toppings and serve. Rate It Print