My grandmother used to combine onions, bell peppers and potatoes together in a skillet to make hash browns. What we didn’t eat at dinner, we would enjoy the next morning for breakfast–scrambled in eggs. This Sweet Potato Breakfast Tortilla is good enough to have on its own or side-by-side Tofu Scramble. (Note: there are no eggs in a whole-food, plant-based nutrition plan.) Recipe Inspired by Lindsey Nixon
Sweet Potato Breakfast Tortillas
- 3 cups cubed, peeled sweet potatoes (for extra fiber, don’t skin the potatoes)
- 1 tbsp taco seasoning*
- 1 red onion chopped
- 1 red pepper chopped
- 1 can black beans, drained and rinsed
- ¼ – ½ cup vegetable broth
- 8 tortillas (I used Extreme Wellness Regular or Spinach)
- Fresh or jarred salsa
- ½ cup sliced green onions
- chopped fresh cilantro (to taste), optional
- Louisiana hot sauce (to taste), optional
- *Taco seasoning: (can be stored in air-tight container)
- 1 tsp Mrs. Dash garlic & herb seasoning
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon dried oregano
- Preheat oven to 400 F and line a baking sheet with parchment paper or silicone mat. Rinse sweet potato cubes under cold water and shake off excess water. Toss with taco seasoning until well coated. Spread on pan and roast for 15 minutes, then stir. Cook an addition 15 minutes or until tender and brown.
- In the meantime, sauté chopped onions and peppers in vegetable broth until tender. Add black beans and simmer for 5 minutes. When sweet potatoes are soft, remove from the oven. Fold sweet potatoes into onion/bean mixture.
- Spoon cooked sweet potato mixture into tortillas. Top with salsa, guacamole, green onions, and/or cilantro. Drizzle with hot sauce and serve.
- To make guacamole, chop avocados in a bowl; add juice of one lime and ½ teaspoon of taco seasoning.