Description
Huevos Rancheros Breakfast Bowls combine crispy fried corn tortillas topped with a savory sweet potato and black bean hash, a perfectly fried egg, creamy avocado slices, salsa, and fresh cilantro for a hearty and flavorful breakfast with a Mexican-inspired twist.
Ingredients
Scale
Potato Hash
- 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
Tortillas & Toppings
- 4 (5 1/2″) corn tortillas
- 4 tsp. grated cotija cheese, 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
- Cook the potatoes: In a large skillet over medium-high heat, heat 3 tablespoons of neutral oil. Add sweet potato pieces and cook, stirring occasionally, until they start to soften and brown lightly, about 10 minutes. Reduce heat to medium, add 3 tablespoons of water and season with 1/2 teaspoon kosher salt. Cover and cook until potatoes are tender, about 2 to 3 minutes. Transfer potatoes to a plate and set aside.
- Sauté onions and garlic: In the same skillet over medium heat, add onions and garlic. Cook, stirring frequently, until the onions become soft and translucent, about 7 minutes. If the skillet is dry, add 1 tablespoon of oil. Return the cooked potatoes to the skillet.
- Add beans and adobo: In a small bowl, mash half the black beans, leaving the other half whole. Add the beans and 3 tablespoons of adobo sauce to the skillet with the onion and potato mixture. Stir frequently and cook until heated through, about 1 minute. Remove from heat and keep warm.
- Fry the tortillas: 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 the edges start to curl, about 3 to 4 minutes total, flipping halfway through. Transfer tortillas to a large plate or baking sheet and sprinkle evenly with 4 teaspoons of grated cotija cheese.
- Fry the eggs: In the same skillet over medium heat, heat the remaining 1 tablespoon of oil. Carefully fry the eggs, undisturbed, until the whites set and firm up but yolks remain runny, about 2 minutes. Season eggs with the remaining 1/4 teaspoon kosher salt.
- Assemble the bowls: Divide the sweet potato and bean hash evenly among serving bowls. Top each with a fried egg, sliced avocado, a spoonful of salsa verde or salsa roja, fresh cilantro leaves, and additional cotija cheese if desired. Arrange the fried tortillas on the sides of the bowls for scooping.
Notes
- For a spicier dish, add diced jalapeño to the hash while cooking onions.
- Use fresh corn tortillas if possible for better flavor and texture.
- To keep tortillas warm and crisp, place them in a low oven (200°F) while frying eggs.
- Substitute black beans with pinto beans if preferred.
- To make this dish vegan, omit the eggs and cotija cheese and add extra avocado or vegan cheese alternatives.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Mexican
Keywords: Huevos Rancheros, Breakfast Bowls, Sweet Potato Hash, Black Beans, Fried Eggs, Mexican Breakfast, Corn Tortillas
