Preparation Steps

• Prep the produce: peel and dice sweet potatoes into 0.5 inch cubes, dice red onion, chop cilantro, slice avocado, and cut lime into wedges.
• Cook sweet potatoes: heat a large skillet over medium-high and add olive oil. Add sweet potatoes, salt, pepper, chili powder, cumin, smoked paprika, and garlic powder. Cook, stirring occasionally, until browned and fork-tender, 12 to 15 minutes.
• Warm the beans: in a small saucepan over medium heat, combine black beans with 0.5 cup of the salsa and a pinch of salt. Simmer, stirring, 4 to 5 minutes until creamy; add a splash of water if needed.
• Warm tortillas: toast tortillas in a dry skillet 30 to 45 seconds per side (or wrap in a damp towel and microwave 30 to 45 seconds) until pliable. Keep warm under a towel.
• Cook eggs: in a nonstick skillet, heat neutral oil or butter over medium. Crack in eggs and cook sunny-side up or over-easy until whites are set and yolks are runny, 3 to 4 minutes. Season with a pinch of salt and pepper.
• Assemble: spread warm beans over each tortilla, then top with a generous spoonful of sweet potatoes.
• Top each with an egg and spoon over additional salsa to taste.
• Finish and serve: garnish with crumbled queso fresco, avocado slices, red onion, cilantro, and pickled jalapeños. Serve with lime wedges.