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Sweet Potato and Black Bean Collard Breakfast Wraps


4 collard leaves
3 tablespoons olive oil, separated
1 medium white yam, peeled and chopped into ½-inch cubes
1 small yellow onion, diced
¼ teaspoon salt, to taste
6 large eggs, well beaten
1 bunch green onion, chopped
1 cup cooked black beans (I used canned)
1 large avocado, peeled and sliced
4 tablespoons salsa, plus more for serving



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