Description
Breakfast for breakfast or breakfast for dinner; this healthy dish is so tasty that it doesn’t even need any cheese … and that’s saying a lot!
Ingredients
- 1 whole Large Sweet Potato, Peel Left On, Large Dice
- ¼ cups Water
- ½ whole Medium Onion, Large Dice
- 1-½ Tablespoon Olive Oil
- Salt And Pepper, to taste
- ⅔ cups Black Beans From A Can
- ¼ cups Diced Green Chilies From A Can
- 4 whole Eggs
- Salsa, For Topping (optional)
- Sliced Avocado For Topping (optional)
Preparation
1. Add the sweet potatoes to a skillet with the water and cook between medium and medium-high heat, stirring occasionally until the water evaporates and the sweet potatoes are about halfway cooked through.
2. Add the onion and olive oil and season with salt and pepper. Sauté until the potatoes have browned and are tender. Remove them to a plate and cover with a sheet of foil to keep warm.
3. Heat the black beans in the same skillet. When they have heated through pour them over the sweet potatoes and top with the green chilies and keep warm.
4. Cook the eggs the way you like (I scrambled them) and then lay them over the sweet potatoes and black beans. Top with the salsa and sliced avocado.
Note: You may par cook the sweet potato in the microwave or use leftover baked sweet potatoes. In that case omit step 1.
