Happy Super Bowl Sunday! We’re really not huge football fans, but we are Super Bowl food fans! And…we are starting our Sunday morning off with these Sweet Potato Huevos Rancheros Tacos! The perfect savory breakfast, all in a taco shell. I love corn tacos, but feel free to use flour if you prefer. Wishing everyone a happy Sunday!
What you’ll need:
3 medium sweet potatoes, cubed
1 tablespoon olive oil
1/4 teaspoon cayenne pepper
1/4 teaspoon cumin
6 eggs
1 avocado, sliced
1 cup black beans, warmed
1 jalapeno, sliced
1/2 cup cheddar cheese, shredded
1 lime
Handful of cilantro, chopped
Salt and pepper
6 taco shells
How to make:
Preheat oven to 400 degrees. In a large bowl, combine sweet potato with olive oil, cayenne pepper, cumin and a pinch of salt and pepper. Mix well to coat the sweet potato. Transfer to a baking sheet lined with parchment paper and roast for 25 minutes until golden brown.
Fry up your eggs to your liking, sprinkle with a pinch of salt and pepper. Assemble tacos with sweet potatoes, black beans and avocado. Add an egg to each taco and sprinkle on jalapeños, cheddar cheese and a squeeze of lime. Garnish with cilantro and serve immediately!
- 3 medium sweet potatoes, cubed
- 1 tablespoon olive oil
- ¼ teaspoon cayenne pepper
- ¼ teaspoon cumin
- 6 eggs
- 1 avocado, sliced
- 1 cup black beans, warmed
- 1 jalapeno, sliced
- ½ cup cheddar cheese, shredded
- 1 lime
- Handful of cilantro, chopped
- Salt and pepper
- 6 taco shells
- Preheat oven to 400 degrees.
- In a large bowl, combine sweet potato with olive oil, cayenne pepper, cumin and a pinch of salt and pepper. Mix well to coat the sweet potato.
- Transfer to a baking sheet lined with parchment paper and roast for 25 minutes until golden brown.
- Fry up your eggs to your liking. Sprinkle with a pinch of salt and pepper.
- Assemble tacos with sweet potatoes, black beans and avocado.
- Add an egg to each taco and sprinkle on jalapeños, cheddar cheese and a squeeze of lime.
- Garnish with cilantro and serve immediately.
