Ingredients

6 tbsp. neutral oil, divided

2 lb. unpeeled sweet potatoes, cut into 1/2″ to 3/4″ pieces

3 tbsp. water

3/4 tsp. kosher salt, divided

1 medium white onion, finely chopped

5 garlic cloves, minced

1 (15.5-oz.) can black beans

3 tbsp. adobo sauce from a can of chipotle chiles

4 (5 1/2″) corn tortillas

4 tsp. grated cotija, plus more for serving

4 large eggs

2 avocados, sliced

1/4 cup store-bought or homemade salsa verde or salsa roja

Fresh cilantro leaves, for serving

Instructions

Step 1: In a large skillet over medium-high heat, heat 3 tablespoons of oil. Add the sweet potatoes and cook, stirring occasionally, until they begin to soften, about 10 minutes. Reduce heat to medium, add 3 tablespoons water and 1/2 teaspoon salt, cover, and cook for an additional 2 to 3 minutes. Transfer the potatoes to a plate.

Step 2: In the same skillet over medium heat, add the onions and garlic. Cook, stirring frequently, until the onions are softened and translucent, about 7 minutes. If the pan is dry, add 1 tablespoon of oil. Return the sweet potatoes to the skillet.

Step 3: In a small bowl, mash half the black beans, leaving the other half whole. Add the beans and adobo sauce to the onion and sweet potato mixture. Cook, stirring frequently, until heated through, about 1 minute. Remove from heat and keep warm.

Step 4: In another large nonstick skillet over medium heat, heat 2 tablespoons of oil. Working two tortillas at a time, fry them until lightly golden and edges begin to curl, about 3 to 4 minutes total, flipping once halfway through. Transfer tortillas to a large plate or baking sheet and sprinkle with cotija cheese.

Step 5: In the same skillet over medium heat, heat the remaining 1 tablespoon of oil. Carefully fry the eggs, undisturbed, until the whites are set but yolks remain runny, about 2 minutes. Season with the remaining 1/4 teaspoon salt.

Step 6: Divide the sweet potato and bean hash among bowls. Top each with a fried egg, sliced avocado, salsa, fresh cilantro, and additional cotija cheese. Arrange the crispy tortillas alongside or on the sides of each bowl. Serve immediately.

Tips & Variations

Use fresh corn tortillas for best flavor and texture, and avoid sogginess by frying them just until crisp.

Substitute cotija with feta cheese for a similar salty tang.

For a spicier kick, add chopped jalapeños or a drizzle of hot sauce on top.

Make it vegan by skipping the eggs and using plant-based cheese or avocado slices.

FAQs

Can I make this recipe gluten-free?

Yes, this recipe is naturally gluten-free when you use corn tortillas, as long as you confirm they are certified gluten-free to avoid cross-contamination.

What can I use if I don’t have adobo sauce?

If you don’t have adobo sauce, you can substitute with a mix of chipotle powder and tomato paste or a smoky barbecue sauce to add depth and a mild heat to the beans.