Green Mole Breakfast Tacos

This Green Mole Breakfast Tacos recipe is so simple that I almost skipped posting it entirely. But then I took another look at the pictures, remembered how much I loved those roasted sweet potatoes paired up with the tangy Green Mole Breakfast Tacosand swoon, I was sold. It needed to be shared. Once you have a green mole sauce – and that takes all of 10 minutes to throw together – you’re so close to this delicious breakfast (or lunch or dinner too).

Just look at those glorious colors! I know this dish isn’t red and green, full of cream or chocolate, and can even pass as a balanced meal but just let it happen. We need a little bit of health mixed in between the holiday meals. These babies will keep you satisfied and full through christmas shopping, caroling or whatever else is on your list this week.

The green mole sauce absolutely makes these tacos and I loved it paired with sweet roasted vegetables and crunchy radish. You could substitute black beans or another protein for the eggs to make these more dinner appropriate. If you make the mole sauce for this recipe you’ll likely have leftovers. I swirled mine into a

and kale soup and it really elevated what would have been a pretty basic, albeit healthy, meal. There’s just a little bit of mole left in my fridge and I’m dreaming up how I want to finish it off. These were so easy and delicious I may need to do a round two. How would you use up leftover

mole sauce?

Green Mole Breakfast Tacos

• Servings: 4 people
• Time: 40 minutes

Ingredients:

For the potatoes:

• 2 pounds sweet potatoes, peeled and chopped into 1 inch dice
• olive oil
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt
• For the eggs:
• 8 eggs
• 1/4 teaspoon salt
• 1-2 tablespoons milk or cream (I used 1/2 and 1/2)

Tortillas and garnishes:
8-10 small corn tortillas
green mole sauce
sour cream or creme fraiche
sliced radishes (I used watermelon radishes but any kind will do)
Special Equipment Needed:None

Method:

Preheat the oven to 425 deg F. Toss the sweet potatoes with the olive oil, pepper and salt. Roast for ~ 30 minutes until the potatoes can be easily stabbed with a fork.

Meanwhile, prepare your eggs. Preheat a non-stick skillet over medium-low heat. Scramble the eggs in a bowl with the salt and whatever milk or cream you have on hand. Cook the eggs, stirring occasionally, until they are light,fluffy and cooked through.

To assemble your tacos first slightly char your tacos over an open flame on your gas stove or in a skillet. Layer potatoes, eggs and then drizzle mole sauce and your garnishes on top. Serve immediately.