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Sweet & Savory Breakfast Veggie Soft Tacos

3 soft tacos viewed from front

Not too long ago, my girlfriend introduced me to having a breakfast taco with refried beans and eggs together (something I hadn't had before, but ended up loving!) If you're reading this my Love, thank you!

As I thought about how to make my own spin on breakfast soft tacos for an after-long-run tailgate party, I thought it would be good to include something a bit sweet in the mix, so I decided on Sweet Potatoes. To save a bit of time and effort, I picked up a can of refried beans and a bag of Sweet Potato Tots from Sprouts. I baked the Sweet Potato Tots in the oven, then mashed in a bowl to make a mix to add to the tacos. Lastly I added some cheese, mushrooms, diced onions & cilantro to round out the Tacos. What resulted was a great combination of flavors in a soft taco wrap!

Does this have to be served immediately after cooking? Or can this dish be kept & keep warm to serve after cooking?

This dish can do either! if you wrap each soft taco in aluminum foil and place into an insulated container (a cooler without ice in it), the tacos can be kept warm for a few hours. Helpful when taking for a tailgate party after a Saturday long run!

Can any of this be prepped ahead of time? (say, the night before a Saturday morning long run)?

Yes! You can heat the refried beans in a saucepan & scramble the eggs in a skillet the night before your event, refrigerate them overnight, and then re heat them once again on a stovetop the day of the gathering to save some time that day.

I'll say though that my personal preference when scrambling eggs is to leave them just a little moist, so I prefer to cook them the day of/morning of the gathering I'm taking them to.

Courses , ,
Difficulty Intermediate
Time
Prep Time: 15 mins Cook Time: 20 mins Rest Time: 4 mins Total Time: 39 mins
Servings 12
Best Season
Ingredient
    Grocery Ingredients Needed
  • 12 White Corn Tortillas (1 bag)
  • 12 eggs
  • Sweet Potato Tater Tots
  • 1 can Refried Beans
  • 8 ounces Mushrooms
  • 1 cup Red Onions (diced)
  • 2 cups Colby Jack Cheese (shredded)
  • .5 cups Cilantro
  • 2 tablespoons Taco Seasoning
    • Kitchen Tools Needed
  • Baking Sheet (for sweet potato tots)
  • Parchment Paper
  • Saucepan
  • Skillet
  • aluminum foil (for wrapping to serve later)
Instructions
    Getting Started
  1. Lay out the sweet potato tots on the baking sheet, and cook in the oven for 20 minutescooked sweet potato tots on baking sheet
  2. Scramble the eggs, roast the mushrooms, and warm the refried beans on a stove topeggs, beans, mushrooms cooking on stovetop
  3. Add several tots to a bowl, and use a fork to mash them down. Repeat for all the tots.mashing sweet potato tots in bowl
    4. Assembling the soft tacos
  4. Lay out the all ingredients to use in assembling the tacos
  5. Begin by spreading a spoonful of refried beans onto the taco shellrefried beans on taco wraps
  6. Next, add a spoonful of the sweet potato tot mix
  7. Next, add a spoonful of the scrambled egg mixeggs, sweet potato tots and beans on taco wrap
  8. Next, add a spoonful of the mushroom/red onion mixeggs, sweet potato tots, beans, and mushrooms on taco wrap
  9. Lastly, add the cheese and cilantroopen face taco wrap with toppings
  10. You now have some delicious breakfast soft tacos! Either serve immediately or wrap in foil to serve shortly later the same day3 soft tacos
Keywords: breakfast, tacos, vegetarian
Read it online: https://runnerwhocooks.com/recipe/sweet-savory-breakfast-veggie-soft-tacos/