Breakfast Tacos

• Total time: – min
• Cook time: – min
• Prep time: – min

• 3 small corn tortillas
• 1 whole sweet potato, mashed
• ½ cup black beans, cooked
• ½ cup greens
• 2 whole green onions, sliced
• a dash of hot sauce
• a dash of salsa (optional)
• a dash of nutritional yeast (optional)

Warm corn tortillas if they've been in your fridge. I like to heat each side over a low flame for 10-15 seconds on my gas stove, but a few seconds in the microwave covered with a damp paper towel also works.

Mash cooked sweet potato with a fork (you can mix in spices like ground cumin, chili powder, garlic powder, onion powder, and cayenne if you like, or even a basic fajita or taco seasoning with a splash of plant-based milk) and spread into the center of the tortilla. Top with beans, cooked greens, and green onions, plus hot sauce, salsa, nutritional yeast, and guacamole as desired (I overflow my tacos so they are really filled). Enjoy!

Chef's Note: Make a "taco bar" and serve these for brunch when you have a big crowd. Tofu Scramble is another great filling.

Servings per batch: 3

• Calories: 145
• Fat: 1.30g
• Carbohydrate: 29.10g
• Dietary Fiber: 5.60g
• Sugars: 3g
• Protein: 5.20g