These breakfast tacos are loaded with soft scrambled eggs, black beans, avocado, cilantro and Alexia Organic Sweet Potato Fries.
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1 Bag Alexia Organic Sweet Potato Fries (15 oz)
½ C Refried Black Beans
6 Corn Tortillas
Pinch of Salt
Pinch of Black Pepper
2 T Unsalted Butter
1 Avocado, diced
Hot Sauce (optional)
Fresh Cilantro Leaves, for garnish
Preheat oven to 425 ̊ F.
Place Alexia Organic Sweet Potato Fries on a baking sheet in a single layer. Bake for 18-22 minutes, flipping halfway through to ensure maximum crispiness.
Heat tortillas on a stovetop over direct flame for about 30 seconds per side, using tongs to carefully flip once (alternatively tortillas may be warmed in a skillet over medium heat).
Heat refried black beans in a microwave-safe bowl until warmed through, about 45 seconds (alternatively beans may be heated on the stovetop). Cover to keep warm.
Crack eggs into a medium bowl. Add salt and pepper and whisk until combined.
Melt butter in a nonstick skillet over medium-low heat. Add eggs and cook, undisturbed, until a thin layer of cooked egg appears around the edge of the skillet. Using a rubber spatula and broad sweeping motions, push eggs all the way around the circumference of the skillet, then across the bottom. Continue to push eggs around and across skillet until fluffy and barely set, about 2 minutes.
To assemble, spread a thin layer of black beans onto tortillas and top with eggs, fries, avocado, hot sauce and cilantro.