Sweet Potato Black Bean Breakfast Bowl
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ingredients
- 1 box Azteca® Salad Shells
- 6 eggs, scrambled
- 2 small sweet potatoes diced, or frozen
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 tablespoons olive oil
- 1 garlic clove minced
- 1 can black beans drain
- ½ cup Pico de Gallo
Directions
Cook
25m
Servings
2
Prepare Azteca® salad shells per package directions. Heat oil in fry pan, add 2 tablespoons oil and garlic, add sweet potatoes cook al dente. Drain off grease; sprinkle salt and pepper and add beans. In a separate pan cook the eggs until soft tender. In a mixing bowl mix Pico de Gallo beans, potatoes and beans. Build bowls by adding eggs and Pico de Gallo mixture, eggs, Pico de Gallo mixture.
