Huevos Rancheros with Sweet Potatoes and Black Beans
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast, Brunch
Cuisine: Mexican
Serves: 2
Ingredients
  • 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.
Instructions
  1. Preheat the oven to 350 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. Fry up your eggs to your liking and prepare your toppings, such as mashing avocado.
  6. Remove the loaded tortillas from the oven and plate them, topping each with a fried egg.
  7. Garnish and serve immediately.
Notes
This recipe is easily doubled or tripled for a crowd.
Recipe by Uproot Kitchen at https://uprootkitchen.com/2015/04/27/huevos-rancheros/