Chicken Sweet Potato Breakfast Tacos

Ingredients

• 1 tablespoon olive oil
• 2 cups diced sweet potatoes, peeled and diced
• 8 ounces chicken breast, cooked and shredded
• 4 large eggs, beaten
• 1 cup kale, chopped
• 1 cup black beans, cooked and drained
• 8 whole-grain tortillas
• 1 avocado, sliced
• 1 cup salsa

1. 01
   Heat olive oil in a large skillet over medium heat until shimmering.
2. 02
   Add sweet potatoes and cook for 8-10 minutes, stirring occasionally, until tender and lightly browned.
3. 03
   Add shredded chicken to the skillet and stir to combine, cooking for another 2 minutes.
4. 04
   Push the chicken and sweet potatoes to one side of the skillet and add the beaten eggs to the other side. Stir the eggs gently until scrambled and fully cooked.
5. 05
   Add kale and black beans to the skillet, stir everything together, and cook for another 2 minutes until the kale is wilted.
6. 06
   Warm the tortillas in a separate pan or microwave until pliable.
7. 07
   Assemble the tacos by dividing the mixture evenly among the tortillas. Top each with avocado slices and a spoonful of salsa.