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.
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.
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.
Lime juice, avocado slices, sour cream (or plain Greek yogurt), salsa, pepper jack cheese, cheddar cheese, cotija cheese, queso fresco, vegan cheese, etc.
- 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.
Add the chopped greens and cook until wilted, about 2 minutes. Stir in the chili powder, salt and black pepper to taste.
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.
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.
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.
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:
- Roasted Veggie and Avocado Breakfast Burritos
- Mediterranean Breakfast Casserole
- Chicken and Spinach Breakfast Casserole with Sun-Dried Tomatoes and Feta
- Pesto Sun-Dried Tomato Breakfast Scramble
- Roasted Vegetable Scramble
- Sausage Egg Bake
Here’s what you need to make these radical tacos happen:
Sweet Potato Black Bean Breakfast 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
- 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!
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