Black Bean & Sweet Potato Fry Breakfast Tacos

Black Bean & Sweet Potato Fry Breakfast Tacos

These sweet potato breakfast tacos are loaded with soft scrambled eggs, black beans, avocado, cilantro, and Alexia® Organic Sweet Potato Fries.

5min. Prep Time
24min. Total Time
4 SERVINGS

Ingredients

  • 1 Bag Alexia® Organic Sweet Potato Fries (15 oz)
  • ½ cup Refried Black Beans
  • 6 Corn Tortillas
  • 6 Eggs
  • Pinch of Salt
  • Pinch of Black Pepper
  • 2 tbsp Unsalted Butter
  • 1 Avocado, diced
  • Hot Sauce (optional)
  • Fresh Cilantro Leaves, for garnish

Directions

  1. Prepare the fries according to package instructions.

  2. Heat tortillas on a stovetop over direct flame for about 30 seconds per side, using tongs to carefully flip once (alternatively, tortillas may be warmed in a skillet over medium heat).

  3. Heat refried black beans in a microwave-safe bowl until warmed through, about 45 seconds (alternatively beans may be heated on the stovetop). Cover to keep warm.

  4. Crack eggs into a medium bowl. Add salt and pepper and whisk until combined. 

  5. Melt butter in a nonstick skillet over medium-low heat. Add eggs and cook, undisturbed, until a thin layer of cooked egg appears around the edge of the skillet. Using a rubber spatula and broad sweeping motions, push eggs all the way around the circumference of the skillet, then across the bottom. Continue to push eggs around and across skillet until fluffy and barely set, about 2 minutes.

  6. To assemble sweet potato breakfast tacos, spread a thin layer of black beans onto tortillas and top with eggs, fries, avocado, hot sauce, and cilantro.