Sweet Potato-Pinto Bean Breakfast Taco

Start your day off right with this fantastic sweet potato pinto bean breakfast taco. Say goodbye to bland, tasteless vegetarian dishes. Top with a spoonful of salsa.

Prep Time:
20 mins
Cook Time:
25 mins
Total Time:
45 mins
4 tacos


  • 5 cloves garlic, minced

  • ½ teaspoon olive oil

  • 1 pinch salt and ground black pepper to taste

  • 2 tablespoons olive oil

  • 1 large sweet potato, diced

  • ½ teaspoon fine sea salt, divided

  • ½ teaspoon garlic powder, divided

  • ½ teaspoon chili powder

  • ½ teaspoon onion powder, divided

  • ¼ teaspoon chile powder with lime (such as Trader Joe's Chile Lime Seasoning Blend®)

  • ¼ teaspoon smoked paprika

  • 1 (15 ounce) can pinto beans, rinsed and drained

  • 1 tablespoon fresh lime juice, or to taste

  • 1 tablespoon water

  • 1 teaspoon adobo sauce from chipotle peppers

  • ¼ teaspoon ground black pepper

  • 4 large eggs

  • 2 teaspoons olive oil

  • 4 (6 inch) corn tortillas, or more to taste

  • 1 cup fresh spinach

  • 2 avocados, sliced

  • 3 radishes, thinly sliced

  • 2 green onions, chopped

  • ¼ cup chopped fresh cilantro


  1. Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

  2. Combine garlic, 1/2 teaspoon olive oil, and a pinch each salt and pepper in a small piece of aluminum foil. Fold it up to loosely cover and set it on the corner of the baking sheet.

  3. Toss sweet potato together with 2 tablespoons oil on the baking sheet. Sprinkle 1/4 teaspoon sea salt, 1/4 teaspoon garlic powder, chili powder, onion powder, chile powder with lime, and paprika on top. Toss thoroughly and spread out.

  4. Roast in the preheated oven until sweet potatoes are tender, 20 to 25 minutes.

  5. Reduce oven temperature to 350 degrees F (175 degrees C). Place roasted sweet potatoes in a bowl. Unwrap the foil packet and toss roasted garlic mixture into the bowl of sweet potatoes.

  6. Place remaining sea salt, garlic powder, onion powder, pinto beans, lime juice, water, adobo sauce, and black pepper in a small saucepan over medium-low heat. Cook, stirring occasionally, until heated through, about 4 minutes. Mash bean mixture together. Cover and keep warm.

  7. Heat 2 teaspoons olive oil in a large skillet over medium-low heat. Crack eggs into the pan and separate them; immediately cover with a lid. Cook until whites are set and yolks are mostly firm, about 4 minutes. Remove from heat.

  8. Heat tortillas in the preheated oven until warm, about 5 minutes.

  9. Place each tortilla on a plate. Layer on a small handful of spinach, a spoonful of mashed pinto beans, a small amount of sweet potato cubes, and a few slices of avocado. Place a fried egg on top. Sprinkle with radishes, green onions, and cilantro.

Nutrition Facts (per serving)

556 Calories
31g Fat
59g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 556
% Daily Value *
Total Fat 31g 40%
Saturated Fat 5g 27%
Cholesterol 186mg 62%
Sodium 658mg 29%
Total Carbohydrate 59g 21%
Dietary Fiber 16g 59%
Total Sugars 7g
Protein 16g
Vitamin C 24mg 119%
Calcium 157mg 12%
Iron 7mg 38%
Potassium 1336mg 28%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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