Sweet Potato Pinto Bean Breakfast Taco

Start your day with a flavorful twist on traditional breakfast tacos! Sweet potatoes and pinto beans come together in a delicious, filling, and nutritious breakfast treat.

Roasted sweet potatoes add natural sweetness, while the pinto bean mixture packs a smoky, spicy punch – all wrapped up in a crunchy corn tortilla.

Ingredients

• For sweet potatoes:
• 2 large or 3 small sweet potatoes
• For beans:
• 1 cup dried pinto beans, soaked overnight and drained
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• For the taco seasoning:
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• Salt and pepper, to taste
• For the tacos:
• 5 corn tortillas
• Shredded cheese, for serving (Monterey Jack or Pepper Jack work well)
• Optional toppings: diced tomatoes, shredded lettuce, diced avocado, sour cream, salsa

Instructions

Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper and poke some holes in it with a fork.

Rinse the sweet potatoes and poke some holes in them with a fork as well.

Place them on the prepared baking sheet and roast in the oven for about 45-60 minutes, or until they’re soft when pierced with a fork. While the sweet potatoes are roasting, cook the pinto beans in a large pot of water or a pressure cooker until they’re tender.

Drain and set aside.

In a large skillet, heat a tablespoon of oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

Add the minced garlic and cook for another minute.

Add the cumin, smoked paprika, salt, and pepper to the skillet and cook for 1-2 minutes, stirring constantly. Stir in the cooked pinto beans.

In a small bowl, mix together the taco seasoning ingredients.

Add the taco seasoning to the skillet with the pinto bean mixture and stir to combine. Warm the corn tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.

Assemble the tacos by slicing the roasted sweet potatoes and adding them to the tortillas along with the pinto bean mixture, shredded cheese, and any desired toppings.

Serve immediately!

Notes

For best results, use high-quality sweet potatoes that are high in starch, like Russet or Idaho potatoes, for a fluffier sweet potato experience.

Make sure to soak those pinto beans overnight to reduce cooking time and improve digestibility.

If using a pressure cooker, cooking time is approximately 20-25 minutes.

If you like a little heat in your tacos, don’t skip the cayenne pepper in the taco seasoning.

If not, simply omit or substitute with a milder spice.

To take your tacos to the next level, add some freshness with diced tomatoes, shredded lettuce, or diced avocado.

A dollop of sour cream or a spoonful of salsa can also add a nice tanginess.

These tacos freeze well, so consider assembling them minus the cheese and toppings, then freezing for up to 3 months.

Simply thaw, add your desired toppings, and serve.

Want to make this recipe more substantial?

Add some sautéed veggies, like bell peppers or mushrooms, to the pinto bean mixture for added nutrition and flavor.

Nutrional Value

• Calories: 420
• Total Fat: 13g
• Saturated Fat: 2.5g
• Cholesterol: 10mg
• Sodium: 350mg
• Total Carbohydrates: 60g
• Dietary Fiber: 10g
• Sugars: 10g
• Protein: 20g