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Superfood Breakfast Tacos

Superfood Breakfast Tacos

Yield: 4 people
Prep Time:
10 mins
Cook Time:
7 mins
Total Time:
17 mins
This is a delicious Superfood Breakfast Tacos recipe from the awesome book Let Them Eat Kale!
Print Recipe
5 from 10 votes


  • 2 tablespoons olive oil
  • 2 cups sweet potato — peel on, chopped into ½” pieces
  • ½ yellow onion — chopped
  • 1 14-ounce can black beans
  • 4 cups tightly packed kale leaves — chopped
  • 9 eggs
  • ½ teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • Salt to taste


  1. In a large skillet, heat the oil to just above medium. Sauté onion and sweet potato until sweet potato is al dente and onion is softened, about 15 minutes. If necessary, add a few tablespoons of water periodically in order to help steam the sweet potato.
  2. Crack the eggs into a bowl, add the spices and salt, and whisk to scramble. Set aside. Remove the stems on the kale leaves and chop leaves.
  3. Wrap the tortillas in aluminum foil and put them in the oven at 350 degrees F until they’re hot, about 7 minutes.
  4. Heat the can of black beans in a saucepan over medium-low heat.
  5. Once the sweet potatoes are cooked to desired level of “doneness,” add the kale leaves and mix in. Allow kale leaves to soften, about 45 seconds.
  6. Pour eggs evenly over the veggies and cook for 1 minute. Using a spatula, flip the eggs/veggies over on top of themselves so that everything stays clumped together. Cook about 2 minutes.
  7. Repeat several times until eggs are cooked all the way.
  8. Time to prepare your tacos! Remove the tortillas from the aluminum foil, sprinkle them with cheese, then add black beans, scrambled eggs/veggies, and top with diced tomato and avocado. Enjoy your filling, nutritious breakfast!
Course: Breakfast
Cuisine: Mexican
Keyword: breakfast, healthy, vegetarian

Nutrition Information

Amount per serving (1/4) — Calories: 393, Fat: 18g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Sodium: 368mg, Potassium: 212mg, Carbohydrates: 38g, Fiber: 11g, Sugar: 6g, Protein: 23g

If you make this recipe, follow @primaverakitchen on Instagram, snap a photo and hashtag it #primaverakitchen. I'd love to see what you're making!

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