Ingredients:

  • 1 cup (120g) sweet potato, small diced
  • 1 tbsp (15ml) olive oil
  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • 1/2 tsp (3g) smoked paprika
  • 1/2 tsp (3g) garlic powder
  • 1/4 tsp (1.5g) salt
  • 4 large eggs
  • 4 oz (115g) Mexican chorizo or chicken sausage, crumbled
  • 2 tbsp (30g) butter
  • 2 tbsp (30ml) milk
  • 1 medium avocado, sliced
  • 2 tbsp (30g) fresh cilantro, chopped
  • 1 lime, cut into wedges
  • 1/4 cup (30g) crumbled cotija or feta cheese
  • 2 tbsp (30ml) salsa roja or salsa verde

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Add diced sweet potatoes and cook for 8-10 minutes, stirring occasionally, until the edges are mahogany-colored and tender.
  2. Stir in the drained black beans, smoked paprika, garlic powder, and salt. Cook for another 2 minutes until the beans are heated through and slightly blistered. Remove the mixture from the pan and set aside.
  3. In the same pan, add the crumbled chorizo or sausage. Cook over medium heat until the meat is browned and the fats have rendered.
  4. Push the meat to the side of the pan and melt the butter in the center. Whisk eggs with milk and salt in a small bowl, then pour into the pan.
  5. Using a spatula, gently push the eggs toward the center in slow motions until soft, velvety curds form. Remove from heat while the eggs still look slightly moist.
  6. Divide the seasoned bean and potato mixture between two bowls. Top with the meat-egg scramble, avocado slices, crumbled cheese, fresh cilantro, and a drizzle of salsa. Serve with lime wedges on the side.