A spin on huevos rancheros, these Huevos Rancheros with Sweet Potatoes and Black Beans are a filling brunch or lunch meal that you can keep in your back pocket for a lazy weekend day or a Mexican-inspired get together.
Weekend lounging has been a more frequent occurrence around here lately. I’ve been helping out down the street at the waffle shop more frequently on the weekend mornings, leaving the afternoons as the time to recharge and prepare for the regular work week ahead.
There won’t be so much effort to balance all of this once June rolls around and I leave my full-time position, but in the meantime, it’s forcing me to be smart with my afternoons. Read: snack time, naptime, recipe development, and fun with friends has to all fit in there. And after assembling sweet waffles with toppings all morning, there’s nothing I crave more than a savory lunch – expertly assembled, just like the waffles.
With Cinco de Mayo quickly approaching, I knew I had to share this perfect meal I made recently with a friend. Introducing: Huevos Rancheros with Sweet Potatoes and Black Beans.
Similar to your favorite taco bar, you can make the base of these – corn tortilla, seasoned beans, sweet potatoes, and a runny egg – and then let people load up on toppings like avocado, salsas (I’m partial to tomatillo), cilantro, plain Greek yogurt, tomato, lime wedges.
- 1 small sweet potato
- 2 tablespoons olive oil, divided
- ¾ cup vegetable broth, divided
- ½ of a white onion
- 1 clove garlic
- 1 cup black beans
- ¼ teaspoon chili powder
- ¼ teaspoon cumin
- 2 multigrain tortillas
- 2 eggs
- Garnishes: avocado, lime, tomatillo salsa, Greek yogurt, cilantro, spring greens, etc.
- Preheat the oven to 350 degrees.
- Dice your sweet potato and begin cooking it in a pan with 1 tablespoon olive oil for 5-7 minutes until somewhat browned and partially cooked. Add ½ cup vegetable broth to the pan and bring it to a boil, then cover the pan and reduce the heat and allow it to simmer until the sweet potatoes are soft.
- Dice the white onion and mince the garlic and start them cooking in a separate pan with olive oil. Add the remaining ¼ cup of vegetable broth to the mixture once translucent (about 5 minutes) as well as the drained and rinsed black beans and chili powder and cumin. Mash everything up a bit together and cook it until the beans are hot.
- Assemble 2 multigrain tortillas on a baking pan. Spread the bean mixture on top of the tortillas and place the sweet potatoes on top of that. Place the pan in the oven to crisp the tortilla and warm everything while you fry your eggs- about 5 minutes.
- Fry up your eggs to your liking and prepare your toppings, such as mashing avocado.
- Remove the loaded tortillas from the oven and plate them, topping each with a fried egg.
- Garnish and serve immediately.
Are you into healthy takes on Mexican food? I love the combination of sweet potatoes, black beans, and a runny egg!
More Mexican themed meal ideas:
- Black Bean and Spinach Taquitos
- Smashed Sweet Potatoes with Black Beans and Kale
- Freezer Black Bean Green Chile Burgers
- Chopped Mexican Salad
- Crockpot Refried Beans
- Mexican Hot Chocolate Pudding
- Almond Mexican Wedding Cookies
Marisa
Crissy says
These look amazing, wish I had them in front of me now! Pinned 🙂
Marisa says
Thanks Crissy!
Min says
Huevos rancheros!!! Huevos rancheros…mmm…rancheros…haha I feel soooo incredibly fortunate to live in a city where great Mexican food can be found everywhere I turn. I’d love to share a plate of this scrumptious dish with you anytime! And I’m with ya – sweet potatoes + beans + RUNNY egg all the way!
Marisa says
Yes – I must come visit you for the REAL Mexican food. Glad you’re on team runny egg!
Dana | fresh simple five says
These sounds delicious! Sweet potatoes and black beans are one of my favorite combinations. I think this would make the perfect “breakfast for dinner” meal too.
Marisa says
Great idea! I always forget about breakfast for dinner!
Emily @SinfulNutrition says
I love Huevos Rancheros! But I think I’d love them even more with black beans & sweet potatoes. Two of my favs!
Marisa says
Glad to hear, Emily! It’s a great combo!
Nora (A Clean Bake) says
I’m completely obsessed with huevos rancheros and make them all the time! I love this rice-less version. I’ll take sweet potatoes over rice any day of the week!!
Marisa says
Love that you make them all the time! Hope you try out this version.
Hannah @CleanEatingVeggieGirl says
This is my idea of a fantastic savory breakfast!
Marisa says
Yes! It’s so good!
Cailee says
This looks amazing!! Oh my word! YUM! …and I’m def. into healthy Mexican food! I mean, with all the flavors, fresh veggies and spices/ seasoning, I feel like it’s easy to make it healthy! Great recipe! …also, LOVE your blog! It’s beautiful! 🙂
Marisa says
I agree – it’s easy to leave a lot of the grease behind. And thank you, Cailee- glad to have you stop by!
Renee @ Bendiful Blog says
Ohhhh this could become a staple in my house! That fried egg looks so good!
Marisa says
It is in mine – even if I’m out of tortillas! I’m working on my runny egg pictures 🙂
Dianna @ Chard in Charge says
Nothing is better than perfectly runny egg over sweet potatoes and beans! A staple weekend meal in our house. Thanks for sharing!
Marisa says
I’m coming over then! Thanks, Dianna.
Sarah @ Making Thyme for Health says
For some crazy reason, I’ve actually never had huevos rancheros. That needs to change immediately because these look delicious! The perfect way to wake up and celebrate Cinco de Mayo!
Marisa says
You must change this! 😀 I hope you try these out and let me know what you think. The runny egg makes it!
Dan says
This looks amazing! Only thing I need to change is the tortilla. Any ideas of a base if I can’t have any flour products?
Marisa says
Hi Dan! I don’t have much experience with grain-free options, but you could easily enjoy this meal without the tortilla or just enjoy all these flavors over a bed of spinach. Go with what works best for you! Hope you enjoy it!