Ingredients
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5 cloves garlic, minced
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½ teaspoon olive oil
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1 pinch salt and ground black pepper to taste
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2 tablespoons olive oil
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1 large sweet potato, diced
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½ teaspoon fine sea salt, divided
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½ teaspoon garlic powder, divided
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½ teaspoon chili powder
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½ teaspoon onion powder, divided
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¼ teaspoon chile powder with lime (such as Trader Joe's Chile Lime Seasoning Blend®)
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¼ teaspoon smoked paprika
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1 (15 ounce) can pinto beans, rinsed and drained
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1 tablespoon fresh lime juice, or to taste
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1 tablespoon water
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1 teaspoon adobo sauce from chipotle peppers
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¼ teaspoon ground black pepper
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4 large eggs
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2 teaspoons olive oil
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4 (6 inch) corn tortillas, or more to taste
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1 cup fresh spinach
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2 avocados, sliced
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3 radishes, thinly sliced
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2 green onions, chopped
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¼ cup chopped fresh cilantro
Directions
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Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
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Combine garlic, 1/2 teaspoon olive oil, and a pinch each salt and pepper in a small piece of aluminum foil. Fold it up to loosely cover and set it on the corner of the baking sheet.
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Toss sweet potato together with 2 tablespoons oil on the baking sheet. Sprinkle 1/4 teaspoon sea salt, 1/4 teaspoon garlic powder, chili powder, onion powder, chile powder with lime, and paprika on top. Toss thoroughly and spread out.
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Roast in the preheated oven until sweet potatoes are tender, 20 to 25 minutes.
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Reduce oven temperature to 350 degrees F (175 degrees C). Place roasted sweet potatoes in a bowl. Unwrap the foil packet and toss roasted garlic mixture into the bowl of sweet potatoes.
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Place remaining sea salt, garlic powder, onion powder, pinto beans, lime juice, water, adobo sauce, and black pepper in a small saucepan over medium-low heat. Cook, stirring occasionally, until heated through, about 4 minutes. Mash bean mixture together. Cover and keep warm.
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Heat 2 teaspoons olive oil in a large skillet over medium-low heat. Crack eggs into the pan and separate them; immediately cover with a lid. Cook until whites are set and yolks are mostly firm, about 4 minutes. Remove from heat.
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Heat tortillas in the preheated oven until warm, about 5 minutes.
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Place each tortilla on a plate. Layer on a small handful of spinach, a spoonful of mashed pinto beans, a small amount of sweet potato cubes, and a few slices of avocado. Place a fried egg on top. Sprinkle with radishes, green onions, and cilantro.
Nutrition Facts (per serving)
556 | Calories |
31g | Fat |
59g | Carbs |
16g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 556 | |
% Daily Value * | |
Total Fat 31g | 40% |
Saturated Fat 5g | 27% |
Cholesterol 186mg | 62% |
Sodium 658mg | 29% |
Total Carbohydrate 59g | 21% |
Dietary Fiber 16g | 59% |
Total Sugars 7g | |
Protein 16g | 32% |
Vitamin C 24mg | 26% |
Calcium 157mg | 12% |
Iron 7mg | 38% |
Potassium 1336mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.