Breakfast, Food, Vegetarian Main Dishes

Huevos Rancheros with Roasted Sweet Potatoes


For our snacks lately, we’ve been having a lot of the same thing.  Basically, whatever is easiest.  I love cutting up a banana and drizzling some melted chocolate (mixed with a bit of coconut oil) over it and then popping it in the freezer for a couple of hours.  It makes a delicious snack that satisfies my sweet tooth and is still somewhat healthy.

Breakfast, however, is another story.  I like to keep it easy, due to my little girl’s fussiness around food, but I enjoy eating something different for breakfast all the time.  We actually had this for lunch the first time, but I had leftover sweet potatoes and and bean mixture, which makes for a quick and easy breakfast another day.


I love the idea of an egg and tortilla (this was my first time eating huevos rancheros, and I had apparently almost forgot about these breakfast quesadillas I used to love.)  Breakfast with a Mexican flair seems like quite the treat to me.

I loved every bit of these huevos rancheros with sweet potatoes.  There was so much flavor in every. single. bite.  The hubby liked these as well, although I believe his enthusiasm for them was slightly dampened due to his general dislike of sweet potatoes.  Even without the sweet potatoes, it’s a delicious and healthy breakfast.



Huevos Rancheros with Roasted Sweet Potatoes
Recipe Type: Breakfast
Cuisine: Mexican
Author: Adapted from Naturally Ella
Prep time:
Cook time:
Total time:
Serves: 4-5 servings
  • For the sweet potatoes:
  • 1 1/2 large sweet potatoes, peeled and diced
  • 1/2 small onion, diced
  • 1 Tablespoon olive oil
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon oregano
  • 1/2 teaspoon ancho chile pepper (or mild chili powder)
  • 1/2 teaspoon ground cumin
  • For the huevos rancheros:
  • 1 can black beans, rinsed and drained
  • 1 Tablespoon fresh lime juice
  • 4-5 small corn tortillas
  • 4-5 eggs
  • salsa, for topping
  • queso fresco, for topping
  1. Preheat oven to 425°. On a baking sheet, toss diced sweet potatoes with olive oil, paprika, garlic powder, onion powder, oregano, ancho chile pepper, and cumin. Stir to coat. Roast for 20-25 minutes, or until sweet potatoes are tender.
  2. Meanwhile, in a small bowl, mash black beans. Add lime juice and stir to combine.
  3. When sweet potatoes are nearly done, heat a large skillet. Spray both sides of tortillas with olive oil and heat over medium. (You will have to do this in batches.) Once one side begins to brown, flip tortillas over and top each with some of the bean mixture. Crack an egg over each. Turn heat to medium-low, cover, and cook just until the egg whites are set. Repeat with remaining tortillas.
  4. Serve tortilla with sweet potatoes, and top with salsa and queso fresco.

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