Huevos Rancheros with Roasted Sweet Potato

Prep Time 15 mins Cook Time 45 mins Serves 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.


    Recipe Notes

    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.
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