Crust (preheat oven to 350°F)
- 1 large sweet potato
- 1 Tbsp. oil
- 1 tsp. cumin
- 1 tsp. salt
Grate sweet potato into bowl. Add oil, cumin and salt, mix well. Grease 12″ round pan with sides, spread sweet potato mix on pan pressing down with hands to pack well making sure to build up sides a bit. Bake in preheated oven for 15 – 20 min. While crust is baking make filling.
Filling (This filling can be doubled)
- 1/2 Spanish onion sliced
- 2 cloves garlic chopped fine
- 1/2 cup corn fresh or frozen
- 1 can black beans (drained and rinsed)
- 1 tsp. cumin
- 1 tsp. salt
- 1/2 tsp. pepper
- ———
- 6 – 8 eggs depending on size
- Grated cheese to top (optional)
In a hot pan add approx. 1 Tbsp. oil and saute onions and garlic for a few minutes until soft, add corn, beans and seasonings and continue to cook for approx. 5 minutes stirring often. With a potato masher, slightly crush beans. Remove from pan and cool. (I will quite often make a double batch of this filling and use it in wraps, make it into veggie burgers, use it in burrito bowls etc.)
In a bowl whisk 6 – 8 eggs and add approx. 1 1/2 cups of cooled filling. Remove crust from oven and pour mixture over it, return to oven for about 10 minutes or until eggs are set. Remove from oven and top with your favorite cheese. Return to oven just long enough to melt cheese. Remove from oven and let rest for 5-10 minutes before cutting.
Some suggested sides for serving
- Salsa
- Sour Cream
- Avocado
- Tomatoes
- Guacamole
- Tortilla Chips