Mind Blowing Sweet Potato Tacos with Greens
For some people, collards can be a bit intense or bitter, but they meld well with the sweet potatoes and balsamic, as well as the creaminess of the avocado and egg in this recipe. You can swap all or half the sweet potatoes for Yukon gold or white potatoes, and you can top the whole skillet with freshly grated Parmesan cheese. Recipe tester Samantha McKenzie said, “Oh my lusciousness! I was skeptical at first about the ingredients, as I haven't cooked with collards before, but wow, it was good! My 11-year-old daughter Bella had 3 helpings!” (Thank you, Bella, for suggesting the recipe name, too!)
- 7 tsp. extra virgin olive oil
- 1 yellow onion diced about 1 1/2 cups
- 1 lb. sweet potatoes diced (no need to peel, especially if organic), or use Yukon gold or white potatoes
- 12 oz. collard greens, chopped (thinly slice then cut top to bottom), or use frozen collard greens, or use kale
- 1/2 tsp. salt
- 1/2 tsp. Smoked paprika
- 3 - 4 tsp. balsamic vinegar
- 6 eggs
- 8 corn tortillas
- 1 avocado sliced
- 2 Tbsp. sriracha (Vietnamese hot sauce) for serving (optional)
- Heat a large heavy skillet, preferably cast iron, over medium to medium-high heat. When it is hot, add 2 Tbsp. oil, and when the oil is hot, add the onions, potatoes, and the stems of the greens (about the bottom third of the leaves). Sauté them, stirring occasionally, for 7 – 9 minutes until the potatoes and onions are browning.
- Add the rest of the greens, the salt, paprika, and vinegar, cover, reduce the heat, and cook for 5 more minutes, stirring occasionally to keep the potatoes from sticking to the bottom of the pan.
- Remove the cover (the greens should have wilted by now) and remove the pan from the heat.
- Over medium heat, heat another large nonstick skillet and add 1 tsp. oil. Gently crack the eggs around the pan, keeping the yolks intact, to fry them.
- Meanwhile, warm the tortillas in the microwave for 30 seconds, or in a skillet over medium-high heat, or over an open flame on the stove.
- When the egg whites are mostly opaque, using a spatula, carefully flip each egg over onto the potatoes and greens, trying to spread them evenly to cover the vegetables. Serve immediately wrapped inside the tortillas, topped with avocado and sriracha (optional).
Slow Cooker Directions:
- Omit the oil. Combine the onions, sweet potatoes, greens, spices, and vinegar in the slow cooker and cook on low for 6 - 7 hours or on high for 3 - 4 hours. Remove the lid and carefully crack the eggs on top of the mixture, replace the lid, and then cook on high for 30 more minutes, until the eggs are set. Serve with the warmed tortillas, avocado, and sriracha (optional). (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Do Ahead or Delegate: Dice the onion and potato (if using Yukon gold or white potatoes, store the potatoes submerged in water to prevent browning), chop the greens. Scramble Flavor Booster: Add ½ tsp. cumin with the paprika, sauté a jalapeño pepper with the onions, serve it with a lime and the sriracha or other hot pepper sauce, top the eggs with freshly grated Parmesan cheese or Mexican queso fresco. Tip: Fried eggs cook most evenly over medium heat. If the pan is too hot, the bottom of the egg will brown while the top is still runny. A good rule of thumb is that when the egg hits the pan, it should bubble just a bit. Nutritional Information Per Serving (% based upon daily values): Calories 210, Total Fat: 10g, 15.5%; Saturated Fat: 2g, 9%; Cholesterol: 106mg, 35.5%; Sodium: 363mg, 15%; Total Carbohydrate: 25g, 8%; Dietary Fiber: 6g, 21.5%; Sugar: 6g; Protein: 7g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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