Breakfast Enchiladas with Sweet Potatoes and Eggs

Better than breakfast tacos? These breakfast enchiladas are stuffed with sweet potatoes, black beans, scrambled eggs and topped with spicy salsa verde and feta!

2 tablespoons plus 1 teaspoon extra virgin olive oil
2 sweet potatoes, chopped in ½-inch dice
1 onion, chopped
2 garlic cloves, minced
2 teaspoons chili powder
1 can black beans, drained
6 eggs, beaten.
12 corn tortillas
1 12-ounce jar salsa verde
3 ounces feta cheese, crumbled
Optional for serving: hot sauce, chopped fresh cilantro, avocado, sour cream/plain yogurt

View the full recipe at Avocado A Day Nutrition →