Superfood Breakfast Tacos with sweet potato, black beans, and greens are a filling and nutritious breakfast. For more delicious, shareable recipes, check out Kroger’s Inspired Gathering.
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, and numerous studies point to the metabolic and nutritional importance of eating a well-rounded meal in the morning. 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 the breakfast taco? 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!
Here are the nutrients in these delicious tacos:
- Kale: Chock full of antioxidants, vitamins A, C and K, and fiber.
- Sweet potatoes: Full of antioxidants, vitamins A and C, and slow-burning carbs.
- Black beans: Full of fiber and amino acids. Can help lower cholesterol.
- Avocado: Full of omega-3 and omega-6 fatty acids (polyunsaturated healthy fat). Omegas are great for healthy brain function.
- Eggs: Protein! 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 (although I don’t know about you, but I get a ridiculous amount of enjoyment out of messy food). The point is, we have options.
Speaking of options, you know what else you can do with these tacos? You can add your favorite cheese, whip up a fancy guacamole or homemade salsa, or eat them with 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!
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. And if not, they’re a quick weekend breakfast to get you all amped up for your comings and goings…or super-mellow and relaxing couch time, cause that’s cool too.
And without further ado, here’s what you need to make these radical tacos happen:
Superfood Breakfast Tacos
Superfood breakfast tacos are not only loaded with nutrients, they're packed with deliciousness!
- 3 Tbsp . grapeseed oil or olive oil
- 1 pieces medium sweet potato, chopped into ¼”-½”
- 2.5 oz . Spinach or greens of choice
- 7 large eggs, well beaten
- 1 tsp chili powder, optional
- Salt and black pepper, to taste
- 1 (14-oz) can Black Beans
- 1 ripe avocado, peeled and sliced
- 6-8 corn tortillas
- 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.
- Add the greens and cook until wilted, about 2 minutes. Add chili powder, salt and black pepper to taste.
- If making a scramble, crack the eggs into a bowl and whisk well. Pour 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.
- While the potatoes are cooking, heat the black beans in a small pot until hot, and fry your desired amount of eggs.
- 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.
- Time to prepare your tacos! Remove the tortillas from the aluminum foil, and if desired, sprinkle them with cheese. Add black beans, veggies and fried egg on top. Serve with avocado and your favorite salsa or hot sauce. Enjoy your filling, nutritious breakfast!
Nutrition InformationServing Size 1 grams
Amount Per Serving Unsaturated Fat 0g
This content was created in partnership with Kroger Family Stores using free products provided by Kroger.
Braised in the South
Tuesday 29th of June 2021
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!
Friday 2nd of July 2021
My pleasure! Happy you like them! xoxo
Thursday 31st of December 2015
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Wednesday 30th of December 2015
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.
Friday 1st of January 2016
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.
Lauren Gaskill | Making Life Sweet
Wednesday 30th of December 2015
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!!