These Breakfast Tacos are the best! Loaded with refried beans, caramelized spicy sweet potatoes, fluffy eggs and topped with the easiest homemade salsa, they make for a perfect breakfast, lunch or dinner!
This was originally published in April 2018 – I’ve since updated the photos!
Breakfast is definitely my favorite meal of the day. I’ve never been one to not be hungry for breakfast. Or just “forget” breakfast. Like, who forgets a meal?! Most days when I’m eating a meal, I’m simultaneously thinking of what I’m going to eat for the next meal! Ha!
Eggs are such a great, cheap source of protein. And they’re so versatile! However, it can be easy to get stuck in a rut of just making plain ol’ scrambled eggs and scarfing them down with your morning coffee before getting to work.
So, I decided to combine two of my favorite things: breakfast and tacos. Oh yes. Because who doesn’t want tacos first thing in the morning?! I guarantee you will have a better day because of it. I know I did!
These Breakfast Tacos are filled with tons of exciting flavors, they’re juicy from the salsa, fluffy from the eggs, creamy from the beans, the spicy sweet potatoes add a great texture…overall it’s a whopping breakfast and I love it!
What Ingredients You Need:
- corn tortillas
- refried beans
- scrambled eggs
- homemade salsa (or store-bought works)
- sweet potatoes
- garnishes like cilantro, cotija cheese etc.
Making Breakfast Tacos:
Let’s start with the sweet potatoes! You want to dice them up into bite size pieces so they will cook quickly.
Add a drizzle of oil to a pan (I prefer a cast iron skillet) and add in the sweet potatoes alongside a couple of tsp of your favorite taco seasoning!
Let them cook for 7-10 minutes or until easily pierced with a fork. They should have caramelization on them like this:
For the next ingredient, I scrambled eggs in butter. AKA the best way ever to scramble eggs can I get an Amen?!
Warm up your refried beans in the microwave (or on the stove).
And last but certainly not least, the vehicle for this taco has to be a warm, slightly charred corn tortilla. The char really adds some depth of flavor.
My favorite way of charring them is to simply lay them on a hot stove eye for 10 seconds – flip and repeat and you’re done! Super easy. Store them on a plate with another plate on top (to keep them warm) while you make the other ingredients.
Time to assemble!
How to Assemble Breakfast Tacos:
Char your corn tortilla.
Add a schmear of creamy refried beans on top followed by the buttery eggs and sweet potatoes.
Garnish with homemade salsa + cotija cheese + cilantro + any veggie (red onion, jalapeno etc.) you would like!
What are some quick substitutions I can make if I don’t have a certain ingredient?
For the sweet potatoes, you can absolutely sub in white or red potatoes. I personally don’t discriminate against potatoes, especially when they’re for breakfast because carbs are my life.
Although I love the corn tortillas in this recipe, use what you have in your pantry! Flour tortillas or any grain free tortilla works just fine.
I love the creamy element of the refried beans – however, you can definitely use normal black or pinto beans in place of them.
For the garnishes, I LOVE cotija cheese because it’s tangy and unique. Don’t have it? No worries! Just use whatever cheese you have on hand!
And lastly…although I would be super sad if you didn’t want to make my homemade salsa, you can substitute it with store-bought!
Overall, this is the perfect breakfast, lunch or dinner meal to get you out of the cooking rut you may be in! Hope you enjoy! XO.
Did you enjoy this recipe? Here are a few other taco recipes you might like:
Ground Chicken Tacos with Chipotle Crema
Spicy Fish Tacos with Broccoli Slaw
Roasted Garlic Green Goddess Tacos
Breakfast Tacos with Homemade Salsa
These Breakfast Tacos are the best! Loaded with refried beans, caramelized spicy sweet potatoes, fluffy eggs and topped with the easiest homemade salsa, they make for a perfect breakfast, lunch or dinner!
Ingredients
- 1 medium sweet potato, diced into bite size pieces
- 1/2 can refried beans
- 1/2 cup homemade salsa (find the link to the recipe above, can substitute store-bought salsa)
- 4 eggs
- 4 corn tortillas
- 1/2 tsp taco seasoning (or more if desired)
- salt and pepper to taste
- 1 tbsp olive oil, for sauteeing the sweet potatoes
- 1 tbsp butter (for scrambling the eggs)
- cotija cheese, red onion, cilantro or jalapeno for garnishes (optional)
Instructions
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Dice your sweet potato into small pieces. Heat a skillet on medium heat and add in olive oil to coat. Add your sweet potatoes. Add 1/2 tsp of taco seasoning. Sautee your sweet potatoes on medium heat for 7-10 minutes or until done and you're able to easily pierce them with a fork. Add salt and pepper to taste. Set aside.
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Warm up your refried beans. While they're warming up, make your eggs. Crack four eggs into a cup, add a splash of milk (if desired), salt and pepper to taste and whisk until combined. Add the eggs to a non-stick pan with butter and scramble until cooked through.
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Warm and slightly char your corn tortillas. Begin assembly! Add a layer of refried beans to the bottom of your tortilla, half of your eggs, and some sweet potatoes. Garnish with salsa, cilantro, cheese etc. Eat while hot! Enjoy.
Recipe Notes
Find substitutions for the recipe above in the post. Find the homemade salsa recipe above as well!