Breakfast Tacos

I could probably eat tacos for every meal and breakfast is no exception. I typically add eggs to my breakfast tacos, but this particular day I was tasked with creating an egg-free version that I absolutely loved. This is a great meal to make if you have leftover roasted vegetables from a previous meal.

Breakfast Tacos


  • 1 large sweet potato, cut in 1/2 inch cubes (keep the skin on!)
  • 1 red bell pepper, seeded and diced
  • 2 leeks, white and pale green parts only, rinsed well and sliced
  • 1 cup black beans
  • 8 slices nitrate-free bacon, cooked and crumbled
  • 2 Tbsp. coconut oil
  • 4-8 sprouted corn tortillas (or lettuce cups)
  • 1 avocado, diced
  • 1/4 cup cilantro leaves
  • Sea salt and freshly ground black pepper


  1. Preheat oven to 400 degrees F.
  2. Toss sweet potato and bell pepper with 1 Tbsp. melted coconut oil and season with salt and pepper. Spread in an even layer on a rimmed baking sheet. Roast, stirring halfway through, until tender, 35 to 40 minutes.
  3. Meanwhile, heat remaining coconut oil in a large sauté pan on the stove. Add sliced leeks and season with salt and pepper. Cook until the leeks are tender, about 5 minutes. Add black beans and cook for 5 minutes more.
  4. Once the sweet potatoes and bell pepper are finished, add the roasted vegetables to the pan with the leeks and beans and toss to combine.
  5. Lay out tortillas or lettuce cups on serving plates and top with vegetable/bean mixture, crumbled bacon, avocado and cilantro.


  • Use whatever vegetables you have in your fridge. Greens like spinach or kale can be cooked along with the leeks or try summer squash, eggplant or mushrooms.
  • Add an egg to your taco for extra protein.
  • Keep any extra vegetables and enjoy a sweet potato hash for another meal.


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