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5 from 7 votes

Roasted Sweet Potato Hash Breakfast Tacos

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Author: Lorie Yarro


  • 2 medium sweet potatoes cubed
  • 1/2 c black beans rinsed (pre-cooked)
  • 4 large eggs
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • 2 T preferred cooking oil
  • Corn or flour tortillas 6-7(I used white corn)
  • Fresh cilantro
  • 1 green onion chopped, whites discarded
  • sea salt and pepper


  • Preheat oven to 425°F.
  • Toss sweet potatoes with 1 T oil and season with a dash of sea salt. Line evenly on a parchment lined pan and roast for about 15 minutes.
  • Once roasted, heat drizzle of oil in a skillet over medium high heat. Add sweet potatoes and cook until soft inside and crispy outside.
  • Turn heat to low and add in black beans, cumin, garlic, green onion and sea salt and pepper to taste.
  • Prepare eggs by whisking well and then scrambling over medium high heat in another skillet.
  • Prepare tacos: Add 1/6 of the egg, spoonful of sweet potato hash and top with your favorites: greek yogurt, sour cream, cheese, etc. and add chopped cilantro.
  • Enjoy!


I spread avocado on the tortilla as well sometimes. Yum!