Start your day right with this fantastic and delicious Sweet Potato Pinto Bean Breakfast Taco from culinaryenvy foodista breakfast brunch sweetpotato pintobean breakfasttaco
¼ cup fresh cilantro, choppedPreheat oven to 425°F. Line a baking sheet pan with parchment paper. Combine the minced garlic, ½ teaspoon olive oil, and a pinch of salt and pepper together and place in a small piece of foil. Fold it up so it’s loosely covered. Set it on the sheet pan in the corner.Place the sweet potato pieces and 2 tablespoons olive oil on the baking sheet and toss together.
While the sweet potatoes are cooking, place the pinto beans, water, lime juice, adobo sauce, garlic powder, onion powder, salt and pepper in a small saucepan and heat over medium low heat until heated through, stirring occasionally. When heated through, mash the bean mixture together, cover and set aside to keep warm.In a large non-stick skillet over medium low heat, add the 2 teaspoons olive oil and heat up.
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