Sweet Potato Breakfast Taquitos

Ingredients:

1 tablespoon olive oil, divided
1 medium sweet potato
1/2 medium onion
1 jalapeno (with or without seeds)
1/4 cup cilantro pinches
salt and pepper
1/2 cup shredded cheddar cheese
2 eggs
2 tablespoons milk
6-8 corn tortillas
Olive oil for brushing

Instructions:

Serves: 1-2

Preheat oven to 425˚ and bring a medium/large pot of water to a simmer.

To prep, finely dice onions and jalapeno. Also, peel sweet potato and cube into 1/2″ pieces.

In a pan, heat 1/2 tablespoon of oil over medium heat. Saute onion and pepper until onion becomes translucent. Stir in sweet potato and continue to cook until sweet potato pieces are tender, about 4-5 minutes. I used stainless steel pans and in order to avoid sticking, I will add a little water to help cook. Finally, add salt, pepper, and cilantro. Remove from heat and set aside.

In a separate pan, heat over medium low remaining olive oil. Whisk together eggs and milk, then pour into heated pan. Cook eggs like you were scrambling them.

Turn off pot of water. Taking one corn tortilla at a time, dip in hot water for 3-4 seconds. Place on a cutting board and scoop one spoonful of sweet potato filling, egg, and a hefty pinch of cheese on top. Roll tight and place seam side down on a baking sheet covered in parchment paper. Repeat until all the filling is used. Brush each piece with oil.

Bake for 12-15 minutes until the corn tortilla is a light brown color. Dip in salsa, guacamole, or sour cream.

From naturallyella.com