I love making a nice weekend breakfast. I usually work out in the morning, so on Saturday or Sunday I’ll come home from a run, or I’ll do a gym workout, have a shower and I’ll be starving. I’ll whip up a nice breakfast, brew a pot of coffee and we’ll have a long leisurely breakfast together while we chat and have multiple cups of coffee. My muscles will be sore, but in a good way, and most of the time I’ll have slept in a bit and actually woken up because I was ready to wake up, not because of my alarm. So, in short I’ll be feeling at my best. It’s probably my favourite part of the weekend.
I also love pretty much any and all tacos, and black beans and sweet potatoes, which is why I was stoked to find this recipe on The Roasted Root.
For whatever reason I’ve just never quite warmed to kale, so I used spinach instead (from what I remember the nutritional values are pretty similar and I LOVE spinach).
I planned to make these for breakfast this past Sunday, but I got sick and spent pretty much the whole day on the sofa in a Netflix coma (there are worse things), and didn’t get around to any cooking until Tuesday evening – so these became dinner instead. And let me tell you they work fabulously as dinner also!
My ingredients (serves 3):
2 tbsp olive oil
1 medium sweet potato
1 can (265g/1.5 cups) black beans
100g baby spinach
40-50g grated cheese (I used old Gouda)
1 tsp taco seasoning
6 tbsp salsa
6 corn tortillas
salt and pepper to taste
I did as instructed in the original recipe and cut the sweet potato into small chunks and fried in oil in the pan. I found that it was difficult to get the potato chunks to cook all the way through even though I tossed them around the pan for at least 20 minutes, so I may roast in the oven next time as that’s a tried and true method for me with sweet potatoes.
I opted to add the black beans to the same pan towards the end of the cooking time – quite frankly to use less pots, and then threw in the spinach for 1-2 minutes at the end so it wilted.I also tossed about a teaspoon of taco seasoning in the mix.
I wrapped my corn tortillas in aluminium foil and put them in the oven for about 10 minutes on 200 degrees Celsius. I also opted to bake the eggs in the oven in a muffin tin, as I really wanted sunny side up (I always do scrambled so I wanted some variation), and I don’t have a pan that would fit 6 eggs at once. I greased the muffin tin and cracked an egg in 6 of the cups, sprinkled with a bit of salt and pepper and put in the oven with the wraps. Now, mine were in a little too long – maybe also because the oven was 200 degrees – 15+ minutes, so I’d take them out a couple minutes earlier next time to get some of that runny yolk goodness.
Take the wraps out of the oven, toss a bit of cheese on each (I eye-balled it but I think it was around 40-50 grams total), add some sweet potato/bean/spinach mixture and top with an egg, a few slices of avocado and a bit of salsa, and Bob’s your uncle.
Verdict: This was really tasty and delicious! I didn’t mind that much that some of the potato chunks weren’t thoroughly cooked, but I’ll experiment with that nonetheless. It’s a great combination of flavours, and the sunny side up egg really makes the dish, in my opinion. Very satisfying and a good option for both a substantial breakfast or for brunch/lunch/dinner.
MFP says: 650 kcal / 33 g fat / 60 g carbs / 31 g protein and a bonus of 18 grams of dietary fiber which is 72% of your recommended daily intake right there!
Fullness factor: medium to high. Dinner I felt medium full, next day for lunch I felt I was completely full but not in an uncomfortable way.