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.
- 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
- Preheat oven to 400 degrees F.
- 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.
- 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.
- 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.
- 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.