Sweet potato, black bean, okra scramble

Ever since visiting Rachel in Portland and making an amazing scramble the morning after the Fourth I've been meaning to throw one together myself. Definitely a good crisper emptier and so easy to alter for multiple meals. Since okra made an awesome appearance in Friday's dinner scramble (with red bell pepper, onion, garlic, and green beans) I made sure to grab some from the market.

I sautéed a few cloves of garlic (CLG), about half of a yellow onion (CLG), a fresh pepper from my prof's garden and a couple of roasted hot peppers (CLG), and a sweet potato (Kroger: local section) in olive oil on medium heat until the sweet potato was thoroughly cooked. I threw in a can of black beans (drained of course) and seven sliced okra (okras?). At this point I took about 3/4 of the food out of the pan (tupperwared for tomorrows breakfast, lunch and dinner?) and then cracked an egg (local to AR) into the pan. Stirred the mixture a bit, let two corn tortillas start to warm up on one side of the skillet, took off the stove once the egg looked thoroughly cooked.

So filling and tasty with the many fresh ingredients. Plus, got my breakfast taco fix for the day and I didn't even need to throw salsa or hot sauce on top--though I'm sure I'll do that tomorrow!