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