Roasted Sweet Potato Huevos Rancheros
Huevos Rancheros with Roasted Sweet Potato

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.


Huevos Rancheros with Roasted Sweet Potato

  • Author: Erin Alderson
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 1 to 2 servings


Roasted Sweet Potatoes

  • 1 medium sweet potato, cut into 1/4″ cubes
  • 1/2 small yellow Onion, diced
  • 1/2 tablespoon olive oil
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon oregano
  • 1/4 teaspoon chipotle powder
  • 1/4 teaspoon cumin powder

Black Beans

  • 1/2 cup Black beans
  • 1 tablespoon lime juice
  • 2 tablespoons cilantro

Everything Else

  • 2 corn tortillas
  • 2 eggs
  • 1/4 cup crumbled Cotija Cheese
  • Extra Lime Juice
  • Salsa, for serving
  • Sliced Avocado, for serving


  1. Preheat oven to 425˚ F. Toss cubed sweet potatoes, onions, and olive oil with the spices. Spread in a single layer in a baking dish. Roast for 20 to 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 (see note).
  4. To serve, plate 1 tortilla with 1/2 the sweet potato mixture and sprinkle with cheese, salsa, and avocado. 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.

Variations for the Huevos Rancheros

While this recipe is a variation on an original recipe, there are more ways you can change up the recipe to adapt it to what you might have on hand. Also, while I could no longer call this huevos rancheros, you could ditch the egg and still have a good meal (more of a tostada, but still delicious.)

Sweet Potatoes: Use cubed butternut squash or pumpkin in place of the sweet potato.

Salsa: Ditch the salsa for hot sauce or play around with homemade salsa (like using this roasted tomato salsa).

Avocado: Beyond adding avocado, take it one extra step and make guacamole.