These breakfast tacos are surprisingly delicious! The smoky seasoning on the black beans combined with the sweetness from the roasted sweet potatoes creates a flavor combination that I want to wake up to every day. Students as young as 5 can begin to scramble their own eggs.

Class Tips to remember:

• Crack your eggs on a flat surface like the counter or a cutting board to make less small, flying shards of shell that can get into your eggs
• Set up two bowls. Crack eggs one at a time into a small bowl and put your shells in your other bowl. Fish out any shells you find and put them in the shell bowl. Pour your egg into the larger scrambling bowl, and then repeat. We crack them one at a time into a smaller bowl in case the shell smashes. That way, we don’t have to fish out shells from a larger bowl of many eggs.
• Wash your hands after you crack your eggs.
• If you want the fluffiest eggs: salt your eggs, whisk to combine, then wait 15 minutes before cooking. This allows osmosis to pull the water out of the eggs first (toward the salt) and then eventually the water will travel back into the eggs and bring the salt along for the ride.

Personally, breakfast tacos have a dear place in my heart. On Sunday mornings (the ones where I wasn’t traveling around the massive state of Texas playing travel soccer with my brothers), my dad would put on Jimmy Buffet’s A1A album and make breakfast tacos. Back then, that meant browning breakfast sausage and adding eggs so they cook up all together. That was my favorite smell to wake up to! I like to add a little more fiber these days, but I still love the concept of a slow breakfast taco morning. My kids like to put strawberry jam on theirs (just like I did as a kid). The sweet and savory flavor combo really kicks it up a notch, and makes it more palatable to the under 5 crowd. Other toppings we love are shredded cheese and “totally mild salsa” (Dragons Love Tacos IYKYK).

Veggie Breakfast Tacos

Ingredients

12 eggs

½ teaspoon salt

¼ teaspoon black pepper

4 Tablespoons butter or olive oil

1 large sweet potato

2 Tablespoons oil

1 teaspoon garlic powder

½ teaspoon salt

1 can black beans

1/2  teaspoon chili powder

1/2 teaspoon cumin

6 flour tortillas

Toppings: shredded cheese, mild salsa, jam, 

Instructions

1. Preheat oven to 400* or use your broiler on high. 
2. Poke holds all over your sweet potato with a fork. Microwave your sweet potato 1-2 minutes or until it is slightly soft. 
3. Cut sweet potato into small dices. 
4. Season sweet potato with oil, garlic powder, and salt. 
5. Spread sweet potatoes on a large roasting pan and roast 5-10 or until soft and crispy on the bottom. 
6. While your sweet potatoes are roasting, crack your eggs into a large bowl. See note at top for tips.
7. Whisk to combine eggs until you don’t see any clear spots. Add ½ teaspoon salt and ¼ teaspoon black pepper to your eggs. Whisk to combine. 
8. Heat a large non-stick skillet over medium heat. Add your butter and allow it to melt. 
9. Add your eggs to your large skillet and stir with a rubber, heat proof spatula. Stir by scraping the bottom of your pan to push the large clumps of eggs around. Try not to keep one section of egg still for too long, or it will burn. 
10. Cook eggs until just slightly wet. Turn off heat and leave in pan to finish setting. 
11. Add your can of black beans to a clean, small sauce pan. 
12. Add your chili powder and cumin to your beans and stir to combine. 
13. Heat beans through to allow spices to meld. Keep warm until everything is ready. 
14. Heat a large skillet or griddle over medium heat. Warm your tortillas one by one in the skillet, flipping once. 
15. To make a taco, add eggs, beans, and sweet potato to your tortilla. Top with your favorite toppings and enjoy! 

Notes: 

• There are 100 ways to cook scrambled eggs.
  • Two great suggestions are:

1. Add 1 Tablespoon of water for every two eggs. The water will steam while the eggs are cooking and will make light, fluffy (kind of fast food style, but better). 
2. Use a Tablespoon of butter per egg. Cook the eggs on low. Gently swipe around the skillet to make large, soft curds. This will make creamy, softly scrambled eggs.Don’t stir too much or too often, or this will make your eggs rubbery.