From MACHEESMO.COM seves 4
INGREDIENTS
8 corn tortillas (I always use flour tortillas)
1 sweet potato, peeled and shredded
1 red chili, seeded and chopped
1 tsp cumin seeds
2 tablespoons olive oil 4 large eggs, scrambled
4 ounces pepper jack cheese, grated
1/2 cup sour cream
1 lime, juice only
Tomatillo salsa
Fresh cilantro
salt and pepper
INSTRUCTIONS
Grating the potato makes it perfect for a taco filling. It also means that it will cook very quickly.
Add the grated potato filling to a large skillet with a drizzle of oil, some diced red chili, and some cumin seeds. I like to use the whole cumin seeds. Just toss them in!
A pinch of salt and pepper isn't a bad idea either.
This will cook quickly...definitly under five minutes over medium heat. Whatever you do, don't overcook it or it will turn to mush!
Meanwhile, you'll want to cook some eggs to make this really a breakfast taco. I just scrambled up a few eggs and cooked them in a small skillet over medium heat until they were fluffy and just cooked.
I try to pull the eggs when they are slightly undercooked because they will keep cooking once they are off the heat.
While this stuff is cooking you can prep the other parts of the taco. I just used some jarred tomatillo salsa and stirred some lime juice into sour cream as a quick drizzle-topping.
Then lay out your tortillas and sprinkle on some cheese. Bake these for a few minutes at 350 degrees to warm the tortillas and melt the cheese.
Then it's just a matter of building.
Pile on some sweet potato mix, some eggs, salsa, more cheese, a drizzle of the sour cream mixture, fresh cilantro, and a pinch of salt and pepper.
Chow down.
I'm always looking for ways to slip more vegetables into my diet (particularly at breakfast). I added some left over spinach and some black beans. I can feel good about that! Bonus: They are really filling and leave me satisfied for hours. And they are very pretty to serve!
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