Roasted Sweet Potato Hash Breakfast Tacos
medium sweet potatoes
preferred cooking oil
Corn or flour tortillas
6-7(I used white corn)
chopped, whites discarded
sea salt and pepper
Preheat oven to 425°F.
Toss sweet potatoes with 1 T oil and season with a dash of sea salt. Line evenly on a parchment lined pan and roast for about 15 minutes.
Once roasted, heat drizzle of oil in a skillet over medium high heat. Add sweet potatoes and cook until soft inside and crispy outside.
Turn heat to low and add in black beans, cumin, garlic, green onion and sea salt and pepper to taste.
Prepare eggs by whisking well and then scrambling over medium high heat in another skillet.
Prepare tacos: Add 1/6 of the egg, spoonful of sweet potato hash and top with your favorites: greek yogurt, sour cream, cheese, etc. and add chopped cilantro.
I spread avocado on the tortilla as well sometimes. Yum!