Breakfast Tacos {With Sweet Potatoes, Black Beans, And Avocados}

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Our crazy, chaotic life in Berlin continued:

We have guests! Some of our best friends, a Persian refugee couple, are currently out of a home as they search for an apartment, so to save them from living in a packed gymnasium like all the other refugees in their situation, they’re staying in our apartment.

A few days after they got here, we happened to get a free Persian rug from somebody who was getting rid of it.

“Hope this makes you guys feel more at home!” we said as we unrolled it at their feet in their room.

I don’t know, was that overdoing it?

In addition to our home decor, our vocabulary and diet are steadily becoming more and more Persian. I told Samuel that if we keep it up with the massive amounts of rice we’ve been eating, next time our families see us, we’ll have black hair and our skin will be a few shades darker and we’ll greet them with “salam!”

But that won’t stop us. Persian food is delish. The bun in the panggangan approves. The bun also approves of having guests who cook mom dinner almost every night and don’t allow her to help with any of the cleaning.

The bun also approved of these breakfast tacos. I mean the bun is the one who ate all of them so he/she must have approved.

Okay. I enjoyed them too.

I was really happy because a few weeks ago, I started craving avocados like crazy. I was making big batches of guacamole and hiding them in the fridge so Samuel wouldn’t eat any. Then one day, I saw a list of the top ten power foods for pregnancy on Pinterest. Avocados were number one.

I have to admit, I was slightly disappointed that ice cream didn’t make #2 (it actually didn’t even make the list, if you can believe it), but I was still pumped that I didn’t have to feel guilty about hiding the guacamole from Samuel.

Come on, he doesn’t even like it that much!

Anyway, these breakfast tacos are amazing. I also (accidentally) didn’t share any of these with Samuel. It’s just… the avocados. Not to mention the sweet potatoes (my favorite) and fluffy sour cream and green onion scrambled eggs. They’re just the perfect (naturally gluten free!) breakfast to pull out of the fridge in the morning. Top them with a little hot sauce and maybe some sour cream and a squirt of lime, and they aren’t bound to last long.


    • Breakfast Tacos
    • Makes 10 tacos
    • 10 slices bacon
    • 1 sweet potato
    • 1 large red bell pepper
    • 1 medium sized onion (I used yellow)
    • 2 cloves garlic
    • 1 can black beans (drained and rinsed)
    • 10 slices bacon
    • 6 tablespoons sour cream
    • 6 eggs
    • 1/3 cup chopped scallions
    • 10 small corn tortillas (or preferred tortillas)
    • 1-2 cups shredded cheese (I used gouda or something stupid since that’s what they have here in Germany, but I would choose sharp cheddar, pepper jack, or just an old Mexican blend)
    • 1 ripe avocado, chopped and tossed with a little lime juice and pinch of salt
    • Fresh cilantro, lime wedges, sour cream, salsa verde, hot sauce etc. for serving
    • Cook the bacon in a pan. Remove from pan and leave enough grease to saute the vegetables (you can also keep a little grease separately to cook the scrambled eggs later). Chop the bacon into small pieces if desired (I just put a big piece of bacon on each taco).
    • Poke a hole in the sweet potato with a fork and microwave until “al dente” (softened a bit, but not squishy). Once it has cooled slightly, peel it and cut it into small chunks.
    • Chop the pepper and onion and mince the garlic. Add the sweet potato, onion, pepper, and garlic to the bacon greased pan and cook on medium heat until the vegetables are brown and soft. Season to taste with salt and pepper. Set aside.
    • Clean out the pan. In a large bowl, beat the sour cream with a whisk until smooth. Add one egg at a time and whisk well. Stir in the scallions. Grease the pan and cook the eggs on medium heat, stirring occasionally until done. Season to taste with salt and pepper. Set aside.
    • Dip each side of each corn tortilla in a little oil. Cook on the pan over medium-high heat and cook each tortilla for about 30 seconds on each side or until slightly browned.
    • Place some of the cooked vegetables, scrambled eggs, bacon, and cheese onto each tortilla and fold in half. Place in the pan over medium heat and cook on both sides until cheese is melted.
    • You can keep these in the refrigerator too for an easy breakfast. Just reheat on medium heat on the stove (sometimes I microwave first to get the middle warmed up and then cook on the stove until crispy).
    • Serve the tacos with the avocado, fresh cilantro, salsa verde, sour cream, and hot sauce.