Superfood Breakfast Tacos

1. 1

   Preheat oven to 350 F.

2. 2

   In a large skillet, heat the oil to just above medium. Saute onion and sweet potato until sweet potato is al dente and onion is softened, about 15 minutes. If necessary, add a few tablespoons of water periodically in order to help steam the sweet potato.

3. 3

   Crack the eggs into a bowl, add the spices and salt, and whisk to scramble. Set aside.

4. 4

   Remove the stems on the kale leaves and chop leaves. Set aside.

5. 5

   Wrap the tortillas in aluminum foil and put them in the oven at 350 F until they're hot, about 7 minutes.

6. 6

   Heat the can of black beans in a saucepan over medium-low heat.

7. 7

   Once the sweet potatoes are cooked to desired level of done-ness add the kale leaves and mix them in. Allow kale leaves to soften, about 45 seconds. Pour eggs evenly over the veggies and cook for 1 minute. Using a spatula, flip the eggs/veggies over on top of themselves so that everything stays clumped together. Cook about 2 minutes. Repeat several times until eggs are cooked all the way.

8. 8

   Time to prepare your tacos! Remove the tortillas from the aluminum foil, sprinkle with cheese, then add black beans, scrambled eggs/veggies, and top with diced tomato and avocado. Enjoy your filling and nutritious breakfast!

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