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Crispy Avocado Breakfast Tacos Recipe

Name: Crispy Avocado Breakfast Tacos
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 8
Ingredients: 1 batch Crispy Baked Avocado Fries; 1 head cauliflower (chopped into florets); 1 large sweet potato (cut into wedges); 2 Tbsp avocado oil; 1 tsp sea salt (to taste); 2 tsp paprika; corn tortillas; eggs; 1 15-ounce can black beans, drained; 1 bunch green onion (chopped); 8 ounces plain Greek yogurt; 2 chipotle chilis in adobo sauce; 2 tsp lime juice; 1 pinch sea salt (to taste)

The Roasted Root

Breakfast never tasted so good with these incredibly unique breakfast tacos!

Ingredients

1 batch Crispy Baked Avocado Fries

1 head cauliflower (chopped into florets)

1 large sweet potato (cut into wedges)

2 Tbsp avocado oil

1 tsp sea salt (to taste)

2 tsp paprika

corn tortillas

eggs

1 15-ounce can black beans, drained

1 bunch green onion (chopped)

8 ounces plain Greek yogurt

2 chipotle chilis in adobo sauce

2 tsp lime juice

1 pinch sea salt (to taste)

Method

Preheat the oven to 425 degrees F.

Prepare a batch of Crispy Baked Avocado "Fries." Spread the chopped cauliflower and sweet potato on a baking sheet. Drizzle with avocado oil, sprinkle with sea salt, and paprika. Use your hands to toss the cauliflower and sweet potato until everything is well coated in oil and seasoning.

Place both of the baking sheets with avocado and cauliflower and sweet potato in the preheated oven. Bake 15 minutes. Remove the avocado and set aside. Give the cauliflower and sweet potatoes a shake and place sheet back in the oven to roast another 8 to 10 minutes, until vegetables have reached desired doneness.

While the vegetables are roasting, cook the eggs using your preferred method, heat the black beans, and stir together the ingredients for the chipotle sauce in a bowl.

Heat the corn tortillas in the oven or microwave. Assemble breakfast tacos by spreading a layer of chipotle sauce on each tortilla and top with crispy avocado, roasted vegetables, black beans, and eggs. Sprinkle with green onion and serve.

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