Sweet potato breakfast tacos
Agropur’s award-winning feta cheese has a firm, crumbly texture and a salty, tangy flavor that can brighten any dish. These vegetarian tacos will add excitement to the breakfast table, bringing together a blend of fresh, sweet and zesty flavors.
PREP TIME
30 minutes
RECIPE INFO
Makes 6 servings
INGREDIENTS
Roasted Sweet Potatoes
- 2 large sweet potatoes
- 1 tsp. salt
- ¼ tsp. smoked paprika
- ½ tsp. garlic powder
- ½ tsp. onion powder
- 1/8 tsp. chipotle powder
- 1 tbsp. vegetable oil
Eggs
- 6 eggs
- 1 tbsp. water
- ½ tsp. salt
- ¼ tsp. ground black pepper
- 1 tbsp. butter
Tacos
- 6 corn tortillas
- 1 tbsp. vegetable oil
- 16 oz. can refried black beans
- 1 avocado, sliced
- ½ cup feta crumbles
- 1 lime
DIRECTIONS
Peel sweet potatoes and cut into half-inch cubes. Toss with the remaining sweet potato ingredients on a baking sheet and bake at 400 degrees Fahrenheit for 15 minutes. While they bake, whisk together eggs, water, salt and pepper. Melt butter in a small skillet set to medium heat. When melted, add the egg mixture. Let it cook until the eggs are firm, stirring occasionally. Set aside. Fry corn tortillas in 1 tbsp. of oil for about 15 seconds on each side, enough to soften. Assemble the tacos by coating the tortillas in refried beans. Add the egg and sweet potato. Top with avocado slices, feta crumbles and a squeeze of lime juice. Enjoy!