Crispy Sweet Potato and Egg Breakfast Tacos

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Sweet Potato and Egg Breakfast Tacos

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato and Egg Breakfast Tacos

Enjoy these hearty breakfast tacos featuring lightly roasted sweet potato cubes, scrambled eggs with black beans and a sprinkle of melted cheddar, all wrapped in warm corn tortillas. The perfect balance of crisp and creamy textures with a kick of chili spice makes these tacos a delicious start to your day.

Try 7 days free, then $12.99 / mo.

NUTRITION

425kcal
Protein
26.6g
Fat
15.4g
Carbs
47.9g

SERVINGS

1 serving

INGREDIENTS

1/3 medium Sweet Potato (about 67g)

2 Corn Tortillas (each ~30g)

2 Whole Eggs

2 Egg Whites

1/2 cup Black Beans

1/4 cup Shredded Cheddar Cheese

1 tsp Chili Powder

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Peel and dice the sweet potato into small cubes. Toss them lightly with chili powder, salt, and pepper.

  • 3

    Spread the sweet potato cubes on a baking sheet and roast for about 20 minutes, or until they are crispy on the edges and tender inside, stirring halfway through.

  • 4

    While the sweet potatoes are roasting, warm the corn tortillas in a dry skillet over medium heat or wrap them in foil and warm in the oven.

  • 5

    In a bowl, whisk together the whole eggs and egg whites with a pinch of salt and pepper.

  • 6

    Pour the egg mixture into a non-stick skillet over medium heat and gently scramble until just set. Stir in the drained black beans during the last minute of cooking.

  • 7

    Assemble the tacos by layering the scrambled egg and bean mixture onto the warm tortillas, then top with the roasted sweet potato cubes and sprinkle the shredded cheddar cheese over the top.

  • 8

    Serve immediately and enjoy the mix of textures and flavors!

Crispy Sweet Potato and Egg Breakfast Tacos

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Sweet Potato and Egg Breakfast Tacos

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato and Egg Breakfast Tacos

Enjoy these hearty breakfast tacos featuring lightly roasted sweet potato cubes, scrambled eggs with black beans and a sprinkle of melted cheddar, all wrapped in warm corn tortillas. The perfect balance of crisp and creamy textures with a kick of chili spice makes these tacos a delicious start to your day.

NUTRITION

425kcal
Protein
26.6g
Fat
15.4g
Carbs
47.9g

SERVINGS

1 serving

INGREDIENTS

1/3 medium Sweet Potato (about 67g)

2 Corn Tortillas (each ~30g)

2 Whole Eggs

2 Egg Whites

1/2 cup Black Beans

1/4 cup Shredded Cheddar Cheese

1 tsp Chili Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Peel and dice the sweet potato into small cubes. Toss them lightly with chili powder, salt, and pepper.

  • 3

    Spread the sweet potato cubes on a baking sheet and roast for about 20 minutes, or until they are crispy on the edges and tender inside, stirring halfway through.

  • 4

    While the sweet potatoes are roasting, warm the corn tortillas in a dry skillet over medium heat or wrap them in foil and warm in the oven.

  • 5

    In a bowl, whisk together the whole eggs and egg whites with a pinch of salt and pepper.

  • 6

    Pour the egg mixture into a non-stick skillet over medium heat and gently scramble until just set. Stir in the drained black beans during the last minute of cooking.

  • 7

    Assemble the tacos by layering the scrambled egg and bean mixture onto the warm tortillas, then top with the roasted sweet potato cubes and sprinkle the shredded cheddar cheese over the top.

  • 8

    Serve immediately and enjoy the mix of textures and flavors!