Veggie Breakfast Tacos
Breakfast tacos are a tasty way to add veggies to your meal. This recipes calls for sweet potatoes and black beans, but you could add any of your family’s favorite vegetables.
Prep Time 10 minutes
Cook Time 10 minutes
Course Breakfast
Cuisine American
Servings 4
Calories 420 kcal


  • 1 tablespoon canola oil
  • 1 small sweet potato
  • 1 can (15.25-ounce) black beans
  • 1/2 teaspoon cumin
  • 6 eggs
  • 1/4 cup milk
  • Salt and pepper to taste
  • 8 small whole grain or corn tortillas


  • Chopped tomato
  • Fresh cilantro
  • Sliced avocado


  • Wash and peel sweet potato, then shred with a grater or chop into small pieces. Wipe off top of can and rinse and drain black beans.
  • Heat oil in a large skillet over medium high heat. Add shredded or chopped sweet potato, cumin and cayenne. Sauté until sweet potato is tender (1-2 minutes for shredded; 5-6 minutes for chopped). Add black beans, stir and cook for 2-4 minutes.
  • While black beans and sweet potatoes are cooking, whisk together eggs, milk, and salt and pepper.
  • Remove sweet potato mixture from skillet and set aside. Add eggs to skillet and cook, stirring occasionally until eggs are mostly set. Remove skillet from heat.
  • Assemble tacos by adding about 1/4 cup of scrambled eggs and 1/4 cup of sweet potato mixture. Top with tomato, cilantro and avocado, if using.


Smart Shopping Tips
  • When purchasing sweet potatoes, look for those that feel heavy for their size and have no bruises, soft spots or sign of sprouting.  Store them in a dark, cool place for up to one week. Do not refrigerate.
Cooking & Serving Tips:
  • Try a breakfast taco bar for a weekend brunch! Make a batch of scrambled eggs, and let kids add any of their favorite vegetables and toppings.
  • Make tacos ahead of time and keep them in the freezer. Wrap finished taco in foil, then freeze. To reheat, remove foil and microwave for 1-2 minutes.
  • Add sliced avocado and finely chopped cilantro for added flavor and nutrients.
Translate »