Sweet Potato Pinto Bean Breakfast Taco

Directions

1. Preheat oven to 425°F. Line a baking sheet pan with parchment paper. Combine the minced garlic, ½ teaspoon olive oil, and a pinch of salt and pepper together and place in a small piece of foil. Fold it up so it’s loosely covered. Set it on the sheet pan in the corner.
2. Place the sweet potato pieces and 2 tablespoons olive oil on the baking sheet and toss together. Sprinkle on the chili powder, chili lime powder, paprika, garlic powder, onion powder and salt and toss thoroughly. Spread out and roast for 20-25 minutes or until the sweet potatoes are tender. Place the sweet potatoes and roasted garlic in a bowl and toss together. Cover and set aside to keep warm.
3. While the sweet potatoes are cooking, place the pinto beans, water, lime juice, adobo sauce, garlic powder, onion powder, salt and pepper in a small saucepan and heat over medium low heat until heated through, stirring occasionally. When heated through, mash the bean mixture together, cover and set aside to keep warm.
4. In a large non-stick skillet over medium low heat, add the 2 teaspoons olive oil and heat up. Crack the eggs into the pan, separating them so they don’t all bunch together in the middle. Immediately put on the lid and set a timer for 4 minutes. This will produce somewhat firm yolks with cooked whites (sunny side up eggs). Remove from the heat after 4 minutes.
5. To assemble the tacos, warm the tortillas while the eggs are cooking by either placing them directly on a gas flame over the stove for a few seconds on both sides or according to package directions (I placed mine in the oven for 5 minutes at 350°F). Place 1 (or 2 together if thin like mine) tortilla on a plate, then layer on a small handful of spinach, spread a spoonful of pinto beans, a small amount of the sweet potato cubes, a few slices of avocado and then place the egg on top. Sprinkle with green onions, cilantro, radishes and a spoonful of salsa. Enjoy!