Sweet Potato Pinto Bean Breakfast Taco Recipe

• 5 large cloves garlic, peeled and minced
• 2 tablespoons and ½ teaspoon olive oil, divided
• 1 large sweet potato, cut into a small dice
• ½ teaspoon chili powder
• ¼ teaspoon chili lime powder (Trader Joe’s)
• ¼ teaspoon smoky paprika
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon fine sea salt
• 1 (15 oz) can pinto beans, drained
• 1 tablespoon water
• ½ fresh lime, juiced
• 1 teaspoon adobo sauce from a can of chipotle peppers
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon fine sea salt
• ¼ teaspoon pepper
• 4 large Eggs
• 2 teaspoons olive oil
• 4-8 corn or flour tortillas (I used super thin small corn tortillas)
• 1 cup fresh baby spinach
• 2 avocados, sliced
• 2 green onions, chopped
• ¼ cup fresh cilantro, chopped
• 3 radishes, thinly sliced
• Hot Sauce or Salsa

Directions