03/12/2026
I first had these for brunch a while back and I’ve been making and revising the recipe many times. 🍳 32g of protein!
1. Preheat oven to 400° F (200 °C). Line a large baking sheet with parchment paper.
2. Arrange tortillas evenly on prepared sheet; lightly coat each side with spray.
3. Bake for 5 minutes, flip; bake for 5 additional minutes, or until lightly browned and crispy. Set aside.
4. While tortillas are baking, heat oil in large nonstick skillet over medium heat until fragrant.
5. Add onion; cook, stirring frequently, for 3 to 5 minutes, or until onion is translucent.
6. Add garlic; cook, stirring frequently, for 1 minute, or until fragrant.
7. Add cooked chicken, sweet potatoes, beans, ¼ cup (60 ml) reserved bean liquid, tomatoes, jalapeño, cumin, paprika, and salt; cook, stirring frequently, for 5 minutes, or until thickened. Transfer bean mixture to a separate bowl; wipe out skillet.
8. Return skillet to medium-low heat; lightly coat with spray.
9. Add 1 egg to a small bowl. Holding bowl close to surface, slip egg into skillet. Repeat with remaining egg, adding to opposite side of skillet. Cover with a tight lid; cook for 2 to 3 minutes, or until whites are completely set, but yolks are still runny. Slide egg out of skillet; repeat with remaining eggs.
10. Top each toasted tortilla with ½ cup (85 g) bean mixture, 2 Tbsp. cheese, 1 egg, 1 Tbsp. salsa, and
1 Tbsp. cilantro.
This is a great recipe to use up meal prepped chicken and sweet potatoes.
Enjoy! 😋