Roasted Sweet Potato Huevos Rancheros
Roasted Sweet Potato Huevos Rancheros

I’ll apologize in advance, I think after I wrote this post I realized it’s all over the place but instead of doing what I normally do (delete all the text), I’m leaving it be. It’s a bit of a ramble, but hey, there’s a recipe at the end, so that’s cool and you can always skip said text.)

I am, what one may call, a “horrible” blogger. It’s 9:00am on the day I wanted to post this and I’m just now finishing this post (and surprise- I don’t plan anything out! I’ve tried, it just doesn’t work.) I’m still in my p.j.’s, haven’t eaten breakfast, and my brain is already onto the next thing I should do (all the while, I’m trying to convince myself to skip today and go snowboarding). In truth, I haven’t quite figured out this “work from home” scenario. I’ve never had the same schedule from day to day although most days look like 30% web design, 30% cooking, 15% photography, 10% emails (gah, the emails), 10% writing, and 5% who knows what (eating, that’s probably what). Most days I miss working in the same area as other people. Beyond the emails, video chatting, and messaging- I talk to the dog, a lot. It’s kind of a weird place to be. I’ve thought about renting a co-working space but cooking/photography are a bit harder to do. I have a pipe dream of opening my own small co-working space complete with a photography area and commercial kitchen (or better yet, an office for WSK where Melissa and I can have all those things in one central location. Preferably in some cute mountain cottage in Colorado.) Even through all of this, I love everything I’m doing- grateful doesn’t even begin to cover it.

I’m not sure why I’m telling you all this other than to say: I’m so far from put together, it’s not even funny. Most days I fly by the seat of my pants. I’m organized, but organization can only get one so far. Every day I try to be a bit better and I think baby steps are the way to go. However, there are still going to be days where I’m not and this is okay too.

But enough of my short little ramble, let’s talk breakfast. I’ve been on the search for the perfect breakfast taco but what I’ve come to realize is that I’m not sure there is one. Something about scrambled eggs on a taco doesn’t sit well with me and it could be because I love huevos rancheros so much. I still get the crisp tortilla smothered with eggs, beans, and salsa but I can really pile anything on like (say, sweet potatoes!) I love the method of frying the egg directly on the tortilla (which I picked up from Smitten Kitchen). I added a layer of mashed beans on the tortilla too. While it created a bit of a mess when I flipped the tortilla, it was well worth it. The only thing I would add to this meal is some avocado (I didn’t have any and all the ones at the store weren’t ripe- so I went without. Shocking, I know). I could eat this for breakfast every day.

Speaking of breakfast-  I’ve got a quick giveaway of Whole-Grain Mornings happening on G+. Low amount of entries means you have a good chance of picking up the book! Head over and check it out!

(On a different note- are you a blogger? Join me in donating a post in February to help raise money for the Lunchbox Fund that provides a school lunch for children in South Africa. I’m excited to be a part of this campaign!)

5.0 from 1 reviews
Roasted Sweet Potato Huevos Rancheros
Prep time
Cook time
Total time
Serves: 1-2
  • 1 medium Sweet Potato, cut into ¼" cubes
  • ½ small yellow Onion, diced
  • ½ tablespoon olive oil
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon oregano
  • ¼ teaspoon chipotle powder
  • ¼ teaspoon cumin powder
  • ½ cup Black beans
  • 1 tablespoon lime juice
  • 2 tablespoons cilantro
  • 2 corn tortillas
  • 2 eggs
  • ¼ cup crumbled Cotija Cheese
  • Extra Lime Juice
  • Salsa
  1. Preheat oven to 425˚. Toss cubed sweet potatoes, onions, and olive oil with the spices. Spread in a single layer in a baking dish. Roast for 20-25 minutes until sweet potatoes are tender.
  2. In a bowl, combine black beans, lime juice, and cilantro. Mash together and set aside.
  3. When sweet potatoes are about done, brush both sides of the tortillas with olive oil. Heat a griddle or large skillet over medium-low heat. Add tortillas and cook until starting to brown on one side. Flip, divide mashed beans between the two tortillas, and crack 1 egg over the beans. Reduce heat to low, cover, and let cook until the egg whites are set.*
  4. To serve, plate 1 tortilla with ½ the sweet potato mixture and sprinkle with cheese and salsa. Serve with extra lime juice if desired.
*Occasionally I prefer over-medium or even over-hard eggs. To do this, once the egg whites are beginning to set, carefully flip the tortilla over and let cook for 1-2 minutes. Move tortilla to the plate and fill in with any beans that might have fallen out during the flip.


Tagged with →