Sweet Potato and Black Bean Breakfast Tacos with spinach and eggs is a perfect way of getting in a ton of nutrients first thing in the morning! Easy to customize and so enjoyable, breakfast taco recipes like this are key for keeping weekday meals both interesting and nutritious. 

White plate with two breakfast tacos, ready to eat for a healthy breakfast.

Oh, hello, breakfast of champions!

I’m a true believer in the power of breakfast, and feel strongly about beginning the day with tacos. I’ve never been one to skip breakfast! Numerous studies point to the metabolic and nutritional importance of eating a well-rounded meal that’s high in protein for the first meal of the day. 

For me, the perfect breakfast consists of highly nutritious vegetables and eggs. I’m a huge fan of scrambles, frittatas, vegetable hashes – you name it, so long as I can put an egg in, on or around it.

But sweet potato tacos? Steamy hot veggies with black beans, a sunny-side-up (or scrambled) egg, salsa and avocado wrapped neatly in a corn tortilla? For me, this is the type of breakfast to be excited about!

One of the many pleasant features of these breakfast tacos is they don’t take very long to prepare. 

The most time-consuming part is sautéing the veggies, but you can heat the beans and tortillas while you’re doing so. 

Once you get the taco craft down pat, you can whip these up in around 30 minutes. To me, that means these can easily be a weekday breakfast, so long as you set aside enough time before work to make them happen. 

Plate of sweet potato and black bean breakfast tacos with eggs and avocado on top, ready to eat.

Let’s discuss the simple ingredients for these superfood tacos.

Ingredients for Sweet Potato Black Bean Tacos

Sweet potatoes: Full of antioxidants, vitamins A and C, and slow-burning carbs. Sweet potatoes give these easy breakfast tacos a heartiness that makes them so nice and filling.

Black Beans: Hearty black beans are full of fiber and amino acids. They can help lower cholesterol and they taste amazing! Use one can of black beans or if you’re meal prepping, increase the ingredient amounts accordingly.

Baby Spinach: Chock full of antioxidants, vitamins A, C and K, and fiber. If you prefer kale or Swiss chard, feel free to swap out the spinach for different leafy greens or leave them out altogether.

Avocado: Full of omega-3 and omega-6 fatty acids (polyunsaturated healthy fat). Omegas are great for healthy brain function.

Eggs: Protein and healthy fats! Studies show starting the day with protein helps bring balance to your digestive system, and keeps you feeling full longer.

Runny eggs – let’s discuss. Are you crazy about runny egg yolks? I know I am, but I also know I wasn’t a fan until fairly recently, so I can totally appreciate the lack of love for them.

For those of you who don’t dig them, you can definitely make a scramble out of the vegetables. The tacos will definitely be easier to eat as a scramble. 

Corn Tortillas: The caravan by which we get all this delicious food to our faces. Use flour tortillas or grain-free tortillas if you prefer.

For Serving:

Lime juice, avocado slices, sour cream (or plain Greek yogurt), salsa, pepper jack cheese, cheddar cheese, cotija cheese, queso fresco, vegan cheese, etc.

Recipe Customizations:

  • Add your favorite cheese!
  • Add leftover cooked chicken, ground turkey, or beef to boost the protein content.
  • Whip up The Easy Guacamole Recipe that Wins Every Time and dollop it on top of the tacos.
  • Serve the tacos with homemade salsa or store-bought salsa. Hot sauce is a great addition too!
  • Add a dollop of plain yogurt or sour cream on top. 
  • You can also add any of your favorite veggies to the vegetable portion of the recipe. Leftovers from the night before? Toss them in, my friends. Bacon, ham or sausage? Go wild!
  • Turn the whole experience into breakfast burritos instead of tacos.
  • Swap out the black beans for pinto beans or refried beans if you prefer.
  • Add your favorite veggies like red onion, bell peppers, zucchini, etc.
  • Sprinkle 2 teaspoons of your favorite taco seasoning, smoked paprika, or chili powder into the sweet potato mixture. For a little spice, add cayenne pepper to taste.

Now that we have the healthy ingredients covered, let’s make some delicious healthy breakfast tacos!

How to Make Breakfast Tacos:

Heat the oil over medium heat in a large skillet and add the chopped sweet potato cubes in a single layer.

Cover and cook, stirring occasionally, until sweet potato is crispy on the outside and cooked through, about 10-15 minutes.

Note: you can also roast sweet potatoes on a sheet pan in the oven if you prefer roasted sweet potatoes. While the potatoes are cooking, heat up the black beans on the stove top. Keep them heated over medium-low heat once they are hot.

Sweet potatoes cooking in a cast iron skillet.

Add the chopped greens and cook until wilted, about 2 minutes. Stir in the chili powder, salt and black pepper to taste.

Cast iron skillet with sweet potatoes, spinach, and chili powder cooking to make breakfast tacos

If you’re making scrambled eggs, crack the eggs into a bowl and whisk well. Pour the beaten eggs evenly over the vegetables and allow them to sit for 2 minutes before flipping with a spatula.

Allow eggs to sit another minute or two before flipping again. Continue cooking until eggs are cooked through. As an alternative, you can make fried eggs, sunny side up eggs, poached eggs, or keep the scrambled eggs separate from the veggies.

Sunny side up egg cooking in a cast iron skillet.

Wrap the tortillas in aluminum foil and put them in the oven at 350° F until the are hot, about 7 minutes. You can also toast them in the oven under the broil setting for 1-2 minutes for crispier tortillas. Microwaving the tortillas also works great!

Remove the warm tortillas from the aluminum foil and if desired, sprinkle the warmed tortillas with cheese. Add black beans, the sweet potato mixture, sliced avocado, fresh cilantro, and fried egg (or scrambled eggs) on top.

Hand assembling breakfast tacos.

Serve with your favorite salsa or hot sauce and/or sour cream if desired. Enjoy your filling, nutritious breakfast!

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.

Two breakfast tacos on a plate with scrambled eggs and salsa.

Use this as a meal prep recipe for weekday breakfasts, or save it for the weekend. You can also make this simple dish for taco night or enjoy them any time of day.

A great option for healthy breakfasts any day of the week for those who love cramming nutrition into their vegetarian tacos. Enjoy it for meatless Monday!

If you love savory breakfast recipes, also try these reader favorites:

More Healthy Breakfast Recipes:

Here’s what you need to make these radical tacos happen:

Plate of sweet potato and black bean breakfast tacos with eggs and avocado on top, ready to eat.

Sweet Potato Black Bean Breakfast Tacos

5 from 1 vote
Superfood breakfast tacos are not only loaded with nutrients, they're packed with deliciousness! Use your favorite cheese, toppings, and method for cooking eggs to customize the recipe.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 3 to 4 Tacos


  • 3 Tbsp avocado oil or olive oil
  • 1 medium-sized sweet potato chopped into ½-inch pieces
  • 2.5 oz baby spinach or greens of choice
  • 6 to 8 large eggs well beaten
  • 1 tsp chili powder optional
  • Salt and black pepper to taste
  • 1 (14-oz) can Black Beans
  • 1 to 2 ripe avocados peeled and sliced
  • 6-8 corn tortillas
  • 1 to 2 cups grated cheese * optional

For Serving:

  • salsa or hot sauce
  • sour cream or Greek yogurt


  • Heat the oil over medium heat and add the chopped sweet potato. Cover and cook, stirring occasionally, until sweet potato is crispy on the outside and cooked through, about 15-18 minutes.
  • While the potatoes are cooking, heat the black beans in a small pot until hot. Keep the beans warm until you're ready to assemble the tacos
  • Add the greens and cook until wilted, about 2 minutes. Add chili powder, salt and black pepper to taste.
  • Cook the eggs using your preferred method (scrambled, over easy, sunny side up, poached, etc.).
  • Heat the tortillas using your preferred method. I wrap the tortillas in aluminum foil and put them in the oven at 350° F until they’re hot, about 7 minutes. You can also toast them in the oven under the broil setting for 1-2 minutes for crispier tortillas or microwave them.
  • Time to prepare your tacos! Sprinkle the warm tortillas with grated cheese of choice. Add black beans, the sweet potato and spinach mixture, sliced avocado, and fried egg (or scrambled eggs) on top. Serve with your favorite salsa or hot sauce and/or sour cream if desired. Enjoy your filling, nutritious breakfast!



*I like using colby jack cheese, but cheddar cheese, pepperjack cheese, and mozzarella cheese all work.


Serving: 1breakfast taco · Calories: 364kcal · Carbohydrates: 31g · Protein: 15g · Fat: 21g · Saturated Fat: 5g · Polyunsaturated Fat: 3g · Monounsaturated Fat: 10g · Cholesterol: 195mg · Sodium: 520mg · Fiber: 9g · Sugar: 4g
Author: Julia
Course: Main Dishes
Cuisine: American
Keyword: dairy free, easy healthy recipes, gluten free, gluten free recipes, healthy low carb recipes, healthy recipes
Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!

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Julia Mueller
Meet the Author

Julia Mueller

Julia Mueller is a recipe developer, cookbook author, and founder of The Roasted Root. She has authored three bestselling cookbooks, – Paleo Power Powers, Delicious Probiotic Drinks, and The Quintessential Kale Cookbook. Her recipes have been featured in several national publications such as BuzzFeed, Self, Tasty, Country Living, Brit.co, etc.

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Questions and Reviews

  1. It is physically impossible for me not to eat breakfast! I wake up with a rumbling stomach. lol. LOVEtThis recipe dear. Your eggs look perfect!!

  2. I don’t understand why your picture shows flour tortillas when your recipe says corn tortillas. Either your pictures represent the recipe or they don’t. Also, omega 6 fatty acids contribute to inflammation which is not healthy.

    1. Hey Judith, the tortillas pictured are most definitely corn tortillas. If you’re worried about omega 6 fatty acids causing inflammation, you can skip the avocado.

      1. That’s interesting because my corn tortillas are actually yellow in color and don’t brown up in spots as these are in the picture. And corn tortillas do not puff up a little as these are in the picture because there’s no fat or shortening in the corn tortilla masa masa. When they are cooking they will puff up but it is the entire tortilla that does it, not little puffs as in white flour tortillas. But my flour tortillas are white, puff up and do brown up like the ones in the picture. Don’t know where you buy your corn tortillas that look like white flour tortillas. I get mine at my local Mexican market that has their own tortillaria inside the store so I’m confused as to why these don’t look like corn tortillas I’ve ever seen. But it’s your picture so you should know. Yes I know I can skip the avocado. I was just commenting that omega 6 are not the great healthy ones, it is the ratio of 3:6 that can help one make an intelligent decision when a food has both as a lot of the oils such as olive oil, have far more omega 6 than omega 3 and therefore at a ratio of 1 omega 3 to 9 omega 6, there is a greater tendency for a food to be involved in inflammation which is not a desirable, healthy outcome. Omega 6 competes with the healthy omega 3 so they should not be grouped together as if both of them were healthy. That is not accurate.

          1. Yes I have but they are not that available since almost ALL are made from masa harina and typically that is yellow corn. But they can also come in black/blue corn as well depending on where you live or are traveling/visiting.

  3. These look so so good! I tried a breakfast taco at a Charleston restaurant called “Braised in the South” that was certainly less healthy than this but has got me on a breakfast taco kick now! This will be an incredible option to keep it healthy but delicious, thank you so much!

  4. Love these!! I have been making them for lunch without the eggs, and it’s my new favorite lunch!