With Cinco de Mayo coming up, you know I had to post something Mexican.
Anyone who knows me will tell you that I love Mexican food like there is no tomorrow.
Margaritas, chips and guac, enchilada suizas, fish tacos... bring it on. The idea of all of this food gets me so excited to EAT.
Mexican food is such a treat so when I cook it at home, I look for ways to make it slightly healthier. 
This time I took a my favorite brunch dish - Huevos Rancheros - and I swapped out the corn tortilla for sweet potatoes, hence Sweet Potato Huevos Rancheros.
Think, sweet potatoes, black beans, lightly fried egg topped with cheese, pico de gallo, avocado, cilantro, and salsa verde. All those classic Mexican flavors in a brunch bowl, it really doesn't get any better than this.
Make this healthy brunch on Saturday, a day after Cinco de Mayo! 🙂
📖 Recipe Card
Sweet Potato Huevos Rancheros (gluten-free)
Ingredients
for black beans and toppings
- 15 ounces cuban black beans, canned, I like Trader Joe's brand
- 2 tablespoon sharp cheddar cheese, needed for topping
- 2 tablespoon roasted salsa verde
for sweet potatoes
- 1 tablespoon extra virgin olive oil
- ½ teaspoon crushed red pepper
- 2 sweet potatoes, cubed
- to taste black pepper
- to taste salt
for pico de gallo
- 1 small onion, finely chopped
- 2 plum tomatoes, finely chopped
- ½ jalapeno, deseeded, finely chopped
- juice of ½ a lime
- small handful fresh cilantro, chopped
- to taste black pepper
- to taste salt
Instructions
- I love Trader Joe's Cuban Black Beans. Great shortcut, but you can always make your own.
- Heat up the black beans in a small pot until they are boiling hot.
- Cube the sweet potatoes.
- Heat up a cast-iron skillet on medium heat. Once hot, add oil and then crushed red pepper.
- Once the crushed pepper starts to sizzle, add the cubed sweet potatoes. Let the sweet potatoes cook for about 5 minutes while stirring in between.
- This is what you should have, notice there is some browning. Add black pepper and salt to taste.
- Cover with a lid and reduce heat to low. Let the sweet potatoes cook for about 10 minutes. The steam will cook down the sweet potatoes.
- In the meantime, check on the black beans, they should be boiling away. Turn off the gas for the beans.
- Start making the pico de gallo by finely chopping an onion.
- Then tomatoes.
- Toss the onions and tomatoes in a bowl along with jalapeno, lime juice, cilantro, salt and black pepper. Set aside.
- Slice an avocado.
- Check on the sweet potatoes.. they should be fork tender. Once done, turn off the stove.
- Remove the sweet potatoes from the skillet and add to serving bowls.
- Heat up the same skillet on medium heat, once hot, spray with coconut spray and crack and egg.
- I prefer my eggs over-medium, once I flipped the egg, I didn't cook it for more than 30 seconds. You can also cook your eggs over-easy.
- Now assemble. Start with the sweet potato followed by a few generous spoonfuls of black beans.
- Top with grated Cheddar Cheese to your liking.
- Top with an egg.
- Add more cheese.
- And finish it off with an avocado, pico de gallo and salsa verde.
- Serve immediately with a cup of hot coffee. Delish!
Notes
** for the pico de gallo - you will have leftovers too.
Nutrition
Jhiane says
My daughter and I love sweet potatoes. This recipe puts me in a great cinco de mayo mood . I love how you break the recipe down with visual pics so it's simplifies the cooking steps for me . You have great visual aides on your site , which are very helpful. I'm looking forward to making this Mexican delight and having a Mexican fiesta dinner theme
honeywhatscooking says
Thanks Jhiane. I look forward to you making this Mexican delight, let me know how it goes if you try it. 🙂
allie says
Hi Nisha - This is gorgeous I'm dying for a bite of this jazzed up sweet potato bowl. Great recipe and pico de gallo!
honeywhatscooking says
Aww thanks Allie. This dish was really good.. felt so good eating it. 🙂
Taslim Jaffer says
Looks delicious! And your photos are GORGEOUS!
honeywhatscooking says
Thanks Taslim. Appreciate it. Hope you try it.
John/Kitchen Riffs says
Love sweet potatoes! Such a nice way to use them, too. This is a fun (and tasty!) dish -- thanks.
honeywhatscooking says
I love them too. Thanks for your comment. Just a healthy twist on a classic.