- Yield: 12 servings
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
12 Frescados 100% Whole Wheat Flour Tortillas
2 tsp chili powder
2 tsp ground cumin
2 tsp salt
1 tsp pepper
3/4 cup olive oil
12 cups chopped sweet potatoes (about 8 medium), peeled, steamed until tender-crisp or parcooked
6 cups chopped red and green peppers (about 2 each red and green peppers)
3 cups chopped red onions
24 slices bacon, parcooked and chopped (optional)
6 tsp minced garlic
12 fried eggs, sunny-side up
3 ripe avocados, pitted, peeled and cut into 16 thin slices each
36 cherry tomatoes, halved
¾ cup sliced green onions
12 lime wedges
Baked Tortilla Bowls: Preheat oven to 400°F. Brush tortillas lightly with oil. Nestle each tortilla shell into ovenproof bowl/stainless steel bowl. Bake for 15 to 20 minutes or until tortilla takes on bowl shape.
Assembly: Stir together chili powder, cumin, salt and pepper; set aside. For each serving, in nonstick pan, heat 1 tbsp olive oil over medium heat; sauté 1 cup (5.4 oz) sweet potatoes, 1/2 cup (2.5 oz) chopped peppers, 1/4 cup (1 oz) chopped onion, 1 1/2 tbsp (.4 oz) chopped bacon, 1/2 tsp (.1 oz) garlic and 1/2 tsp spice mixture for about 5 minutes or until sweet potatoes are tender and onions are softened.
Serve in baked tortilla bowl; top with fried egg. Garnish with 4 avocado slices, 6 cherry tomato halves and sliced green onions. Serve with lime wedge.
Per 1/12 recipe