Note: This recipe is completely vegan with the exception of optional eggs. For a completely vegan recipe, use Just Eggs.

Ingredients

• 1/2 sweet potato
• 1/2 orange bell pepper
• 1/3 onion
• 1 tsp olive oil
• 1/2 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 can seasoned black beans
• 6 tbsp Just Egg or 2 regular eggs
• 1 avocado
• 4 small tortillas
• Salsa or hot sauce for serving (optional)

Instructions

1. Preheat oven to 350 F.
2. Prepare the veggies: Cut sweet potato into 1/2 inch cubes. Chop 1/3 of onion. Chop the bell pepper. Peel and pit avocado. Slice into strips. Reserve remaining veggies for other use.
3. Sauté the veggies: Geat 1/2 tsp olive oil in a large pan over medium heat. Add the sweet potatoes. Add 1/2 tsp chili powder, 1/2 tsp cumin, 1/2 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/2 tsp black pepper. Cook for approximately 10 minutes or until sweet potatoes start to brown and soften. Add bell peppers and onion. Add additional salt and pepper to taste. Cook for 3-5 minutes.
4. Warm the tortillas: Wrap tortillas in aluminum foil and heat in oven for 5-10 minutes.
5. Cook the beans: Heat seasoned black beans in a small sauce pan over medium heat for 8 minutes or until warm.
6. Fry Just Egg or regular eggs: Heat a pan over medium-low, allowing it to fully pre-heat (3-5 minutes). Add olive oil (or other neutral oil to pan) and swirl to coat. Poor the Just Egg or crack the eggs into the frying pan and cook until desired consistency is reached. Season with black pepper.
7. Plate:  Lay tortillas on plates. Add black beans, veggies, and eggs. Note: I usually put some of the filling in the tacos and eat the rest on the side in a small bowl. Top with avocado and salsa or hot sauce if desired. Enjoy!

*Caloric and nutritional values will vary based on exact ingredients and amounts used. Does not include salsa or hot sauce.