Buzz
Photography: Greg Dupree, Prop Styling: Chelsea Zimmer, Food Styling: Claire SpollenGot a big family or planning a brunch? This recipe for breakfast tacos in bulk is perfect. Fluffy scrambled eggs are paired with a sweet potato hash seasoned with chili powder and soft black beans, all wrapped in tortillas. Top with avocado slices, fresh cilantro, and a dash of hot sauce for a filling and delicious vegetarian breakfast. For a gluten-free option, use corn tortillas instead of flour.
Transform these into breakfast burritos by using larger tortillas and doubling the filling for each wrap.
Ingredients
-
5 Tbsp. extra-virgin olive oil, divided
-
1 red bell pepper, diced
-
1 cup chopped red onion (from 1 onion)
-
2 large sweet potatoes, scrubbed and diced into 1/2-inch cubes (about 4 cups)
-
2 tsp. kosher salt, divided
-
1 Tbsp. chili powder
-
1 15-oz. can black beans, drained and rinsed
-
8 large eggs
-
12 6-in. flour tortillas, warmed
-
2 avocados, sliced
-
1/2 cup chopped fresh cilantro
-
Hot sauce, for serving (optional)
Instructions
-
Heat 2 tablespoons of oil in a large skillet over medium heat. Add the bell pepper and onion; cook, stirring occasionally, until they begin to soften, about 3 to 4 minutes. Add the sweet potatoes, 2 tablespoons of oil, and 1 1/2 teaspoons of salt. Cook, stirring occasionally, until the potatoes are tender, approximately 12 to 15 minutes.
-
Stir in the chili powder and cook until fragrant, about 1 minute. Add the black beans and 1/4 cup of water; cook, stirring and scraping the bottom of the skillet, until most of the liquid has evaporated, 1 to 2 minutes. Remove from heat.
-
In a large bowl, whisk the eggs with the remaining 1/2 teaspoon of salt. Heat the remaining 1 tablespoon of oil in a large nonstick skillet over medium-low heat. Add the eggs and scramble until softly set, about 3 to 4 minutes.
-
Divide the sweet potato mixture evenly among the tortillas. Top with scrambled eggs, avocado slices, and cilantro. Add hot sauce if desired.
Make-Ahead Tip: Assemble the tacos without avocado and cilantro. Wrap them in parchment paper or foil. Refrigerate for up to 3 days or freeze for up to 1 month. Reheat in the microwave or crisp in a skillet with oil, similar to a quesadilla. Add toppings before serving.
