Start your morning with a burst of color and flavor with these Sheet Pan Sweet Potato–Orange Breakfast Tacos — a vibrant, nutrient-packed twist on your classic breakfast taco. Roasted sweet potatoes caramelized to perfection meet tangy oranges, savory eggs, and a hint of spice — all wrapped in warm tortillas. This one-pan recipe makes breakfast both effortless and exciting, balancing sweet, savory, and citrusy notes for a truly refreshing start to the day.
Ingredients
- 1 small orange
- 1 tablespoon agave nectar
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground cumin
- 1 pinch ground cinnamon
- 1 pinch cayenne pepper
- 1 (15 ounce) can pinto beans, drained and rinsed
- 1 sweet potato, cut into 1/2-inch cubes
- 1 Fresno chile or jalapeno pepper, seeded and chopped
- 8 (6 inch) corn tortillas
- 1 avocado, chopped
- crumbled cotija cheese, for serving
Instructions
-
Preheat the oven to 400 degrees F (200 degrees C). Line a 10×15-inch rimmed sheet pan with parchment paper or foil. Juice 1 orange half (about 2 tablespoons). If you like, slice the remaining half and reserve for serving.
-
Whisk together orange juice, agave nectar, oil, salt, paprika, black pepper, cumin, cinnamon, and cayenne in a large bowl. Add beans, sweet potato, and Fresno pepper; toss to combine. Spread on prepared sheet pan.
-
Roast until sweet potatoes are tender, stirring halfway through, about 30 minutes. (To make ahead, chill sweet potato mixture for up to 4 days. Reheat before using in Step 4.)
-
Working quickly, run each tortilla under running water to wet on all sides. Arrange tortillas evenly over sweet potato mixture. Roast, turning tortillas halfway through, until warmed through, about 3 minutes.
-
Spoon sweet potato mixture into tortillas. Top with avocado. Serve with reserved orange slices and cotija.
