Step 1
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
Step 2
Combine garlic 1/2 teaspoon olive oil and a pinch each salt and pepper in a small piece of aluminum foil. Fold it up to loosely cover and set it on the corner of the baking sheet.
Step 3
Toss sweet potato together with 2 tablespoons oil on the baking sheet. Sprinkle 1/4 teaspoon sea salt 1/4 teaspoon garlic powder chili powder onion powder chile powder with lime and paprika on top. Toss thoroughly and spread out.
Step 4
Roast in the preheated oven until sweet potatoes are tender 20 to 25 minutes.
Step 5
Reduce oven temperature to 350 degrees F (175 degrees C). Place roasted sweet potatoes in a bowl. Unwrap the foil packet and toss roasted garlic mixture into the bowl of sweet potatoes.
Step 6
Place remaining sea salt garlic powder onion powder pinto beans lime juice water adobo sauce and black pepper in a small saucepan over medium-low heat. Cook stirring occasionally until heated through about 4 minutes. Mash bean mixture together. Cover and keep warm.
Step 7
Heat 2 teaspoons olive oil in a large skillet over medium-low heat. Crack eggs into the pan and separate them; immediately cover with a lid. Cook until whites are set and yolks are mostly firm about 4 minutes. Remove from heat.
Step 8
Heat tortillas in the preheated oven until warm about 5 minutes.
Step 9
Place each tortilla on a plate. Layer on a small handful of spinach a spoonful of mashed pinto beans a small amount of sweet potato cubes and a few slices of avocado. Place a fried egg on top. Sprinkle with radishes green onions and cilantro.