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Easy Huevos Rancheros with Sweet Potatoes

Easy Huevos Rancheros with Sweet Potatoes

A hearty, colorful twist on classic huevos rancheros featuring crispy spiced sweet potatoes, creamy black beans, sunny eggs, and fresh toppings on warm corn tortillas.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 1.25 lb sweet potatoes, peeled and diced 0.5 inch cubes
  • 2 tbsp olive oil
  • 1 tsp kosher salt plus more to taste
  • 0.5 tsp black pepper
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 0.5 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 15 oz black beans (canned) drained and rinsed
  • 1.5 cup salsa roja or ranchero sauce store-bought or homemade
  • 8 corn tortillas warmed
  • 4 large eggs cook to preference
  • 1 tbsp neutral oil or butter for frying eggs
  • 2 oz queso fresco or cotija crumbled
  • 1 ripe avocado sliced
  • 0.25 cup red onion finely diced
  • 0.25 cup fresh cilantro chopped
  • 1 lime cut into wedges
  • 0.25 cup pickled jalapeños optional

Instructions

Preparation Steps

  • Prep the produce: peel and dice sweet potatoes into 0.5 inch cubes, dice red onion, chop cilantro, slice avocado, and cut lime into wedges.
  • Cook sweet potatoes: heat a large skillet over medium-high and add olive oil. Add sweet potatoes, salt, pepper, chili powder, cumin, smoked paprika, and garlic powder. Cook, stirring occasionally, until browned and fork-tender, 12 to 15 minutes.
  • Warm the beans: in a small saucepan over medium heat, combine black beans with 0.5 cup of the salsa and a pinch of salt. Simmer, stirring, 4 to 5 minutes until creamy; add a splash of water if needed.
  • Warm tortillas: toast tortillas in a dry skillet 30 to 45 seconds per side (or wrap in a damp towel and microwave 30 to 45 seconds) until pliable. Keep warm under a towel.
  • Cook eggs: in a nonstick skillet, heat neutral oil or butter over medium. Crack in eggs and cook sunny-side up or over-easy until whites are set and yolks are runny, 3 to 4 minutes. Season with a pinch of salt and pepper.
  • Assemble: spread warm beans over each tortilla, then top with a generous spoonful of sweet potatoes.
  • Top each with an egg and spoon over additional salsa to taste.
  • Finish and serve: garnish with crumbled queso fresco, avocado slices, red onion, cilantro, and pickled jalapeños. Serve with lime wedges.

Notes

For extra-crispy sweet potatoes, spread the seasoned cubes on a sheet pan and roast at 425°F for 20 to 25 minutes, flipping once. Swap pinto beans for black beans if preferred. Add hot sauce for extra heat.