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Egg Tacos

with Spiced Black Beans and Sweet Potato, Avocado and Pickled Jalapeno

25 min

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What We'll Send

Free Range Brown Egg
Corn Tortillas (8 pack)
Pickled Jalapeno
Sour Cream
Black Beans
Red Onion Diced 1/4"
Orange Sweet Potato Diced 3/8"
Spice Blend
Ground Ancho Powder, Smoked Paprika, Chili Powder, Cumin, Coriander
Food Allergy Notice: Our meals are prepared in a kitchen whose environment contains tree nuts, peanuts, fish, shellfish, dairy, soy, eggs, wheat, mustard, sesame and sulphites. Though best practices are used when preparing the meal, inadvertent cross-contamination may occur. We cannot guarantee the complete absence of allergens.

Calories 657
Fat 21g
Protein 26g
Carbohydrates 87g

What You'll Need

Cooking Directions


Preheat Oven + Skillet

Preheat oven to 250°F.  Preheat a large skillet over high heat.


Prepare Ingredients

Place 1 or 2 corn tortillas in the skillet at a time until both sides become slightly golden. Repeat. Wrap all in foil and place in the oven. Meanwhile, whisk eggs in a small bowl and season with salt. Set aside. Wash radishes and cilantro. Slice radishes thinly and pick cilantro leaves.


Cook Sweet Potato Filling:

Reduce heat to medium. Add 2 tbsp. (4 tbsp. for 4 servings) oil in hot skillet. Add sweet potato and cook, tossing occasionally until golden and almost tender, about 5 minutes. Drain and rinse black beans. Add to skillet with onions and spice blend. Zest lime into the skillet. Season to taste with salt. Cook until vegetables are tender.


Cook Eggs:

Heat 1 tbsp. (2 tbsp. for 4 servings) oil in a second skillet over medium heat. Pour beaten eggs into skillet and cook until edges start to set. Using a rubber spatula, gently stir eggs around the skillet until they are cooked through and fluffy.


Assemble + Serve:

Halve avocado, remove pit and slice flesh.  Cut lime into 8 wedges. To serve, place tortillas onto plate.  Spread a small amount of sour cream on each tortilla, then divide black beans, sweet potato, and eggs onto each. Top with slices of avocado, cilantro leaves, radishes, pickled jalapeno, and a squeeze of lime. Enjoy!

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