Sweet Potato and Black Bean Breakfast Wraps
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5.0
3 reviews
Excellent
Sweet Potato and Black Bean Breakfast Wraps
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Sweet Potato and Black Bean Breakfast Wraps with collard greens wraps is a grain-free breakfast recipe.
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Ingredients
- 4 leaves collard
- 3 tablespoons olive oil separated
- 1 inch medium white yam peeled and chopped into ½- cubes
- 1 small yellow onion diced
- ¼ teaspoon salt to taste
- 6 large eggs well beaten
- 1 bunch green onion chopped
- 1 cup cooked black beans I used canned
- 1 large avocado peeled and sliced
- 4 tablespoons salsa plus more for serving
Instructions
- Wash the collard leaves and pat them dry. Chop off the stem and discard. Shave the rounded part of the stem that’s still attached to the leaf so that it’s flush with the leaf. Lay leaves on a flat surface (cutting board works great!)
- Heat 2 tablespoons of the oil in a skillet and heat to medium. Add the chopped sweet potato, onion, and salt and cook, stirring frequently until veggies have softened, about 20 to 25 minutes. If necessary, add a couple tablespoons of water to help steam the potato.
- While the sweet potato is cooking, prepare the scrambled eggs. ddd 1 tablespoon of olive oil to a skillet and heat to medium. Add the green onion and saute until fragrant, about 2 minutes. Add the beaten eggs and allow them to sit and firm up for 1 minute. Use a spatula to scramble the eggs to desired doneness.
- Divide the scrambled eggs among the collard leaves. Add about ¼ cup of black beans to each collard leaf, followed by salsa, sliced avocado, and cooked potatoes. Wrap collards like a burrito and enjoy!
Nutrition Information
Show Details
Serving
1grams
Nutrition Facts
Serving: 4Wraps
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1grams |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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