South By Southwest Recipe
Corn Tortillas, Sweet Potatoes, Fried Eggs, Black Eyed Peas, Avocado Salsa, Sour Cream. Add Chicken $4 | Pulled Pork or Brisket $5
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Ingredients
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Tortillas
Sweet Potatoes
Fried Eggs
Black Eyed Peas
Avocado Salsa
Sour Cream
Optional Protein
Method
Prepare Sweet Potatoes
- 1
Roast the Sweet Potatoes
Preheat the oven to 400°F (200°C). Peel and dice the sweet potatoes into small cubes. Toss them in a bowl with olive oil, salt, and black pepper. Spread evenly on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
Prepare Black Eyed Peas
- 2
Season the Black Eyed Peas
In a small saucepan over medium heat, combine the canned black-eyed peas with garlic powder, cumin, and salt. Heat through for about 5-7 minutes, stirring occasionally.
Fried Eggs
- 3
Fry the Eggs
In a non-stick skillet, melt butter over medium heat. Crack the eggs into the skillet and cook until the whites are set and the yolks are cooked to your preference, about 3-4 minutes for sunny side up.
Prepare Avocado Salsa
- 4
Make the Avocado Salsa
In a bowl, mash the avocado and mix with lime juice, diced tomato, chopped cilantro, and salt to taste. Set aside.
Warm Corn Tortillas
- 5
Warm the Tortillas
In a dry skillet over medium heat, warm the corn tortillas for about 30 seconds on each side until pliable.
Assemble the Dish
- 6
Assemble the South by Southwest
On each tortilla, layer a portion of roasted sweet potatoes, a scoop of seasoned black-eyed peas, a fried egg, a dollop of avocado salsa, and a spoonful of sour cream. Optionally, add cooked chicken, pulled pork, or brisket. Serve immediately.
