Sweet Potato and Spinach Breakfast Tacos

These Sweet Potato and Spinach Breakfast Tacos are a filling breakfast with just the right amount of sweet and spice.

The tortillas for this recipe are homemade cassava flour tortillas. The recipe can be made even more simply with your favorite grain-free tortillas (or even grain or gluten-full tortillas) from the store or your favorite local maker.

For the scrambled egg and veggie mix for the tacos you'll need a jalapeño, spinach, sweet potato, eggs, avocado oil (or oil of choice), salt, and pepper.

Making The Tacos

I took the quick route and cooked the sweet potato in the microwave. To do this, cook it for about 8 minutes. I turn the sweet potato about half way through. Once cooled enough, remove the skin from the sweet potato.

Chop the jalapeño and sweet potato into little cubes. Next, add the jalapeños, sweet potatoes, and spinach to a skillet that has been heated to medium with a thin layer of avocado oil covering the bottom of the pan - just enough to coat the vegetables lightly to prevent sticking. Then, cook the vegetable mix until the spinach has turned dark green and tender and the jalapeños are cooked slightly as well.

Add the eggs to the skillet mix and cook fully. I typically don't pre-scramble eggs and will just crack them in to the pan, mixing them as they cook. I like saving a bowl and utensil to keep it simple.

As the scramble is finishing cooking warm the tortillas up or do this after it finishes. Now you are ready to fill the tortillas and enjoy your breakfast. Hopefully you feel a sense of accomplishment. It's so fulfilling to make food at home and it's no little task, no matter how easy the snack, meal, or dessert might be.

Happy Breakfasting!

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