Recipes and Cooking Sweet Potato-Black Bean Huevos Rancheros A fried egg perched atop a toasted tortilla is the premise of this classic Mexican farm breakfast (thus translated as ranch-style eggs). Here refried black beans, caramelized sweet potatoes, and salsa fresca are the savory accompaniments in this vegetarian huevos rancheros recipe. By Colleen Weeden Colleen Weeden As a food expert, Colleen Weeden has written extensively for Better Homes & Gardens. From airfryer tips to advice on how to poach an egg, she shares her passion for food with practical, easy-to-follow tips. She has also contributed to Midwest Living magazine. Learn about BHG's Editorial Process Published on August 23, 2021 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Total Time: 30 mins Servings: 4 Jump to Nutrition Facts Ingredients 8 5-6 inch corn tortillas 4 - 5 tablespoon vegetable oil 1 15 ounce can black beans, rinsed and drained 3 tablespoon lime juice 1 teaspoon salt 1 teaspoon ground cumin ½ teaspoon black pepper 1 cup cherry tomatoes, quartered ½ of a fresh poblano chile pepper, seeded and chopped* 4 tablespoon chopped fresh cilantro 2 cloves garlic, minced 1 medium onion, cut into thin wedges 1 teaspoon chili powder 2 8-10 ounce sweet potatoes, peeled (if desired) and chopped 4 eggs, poached or fried Directions Preheat oven to 400°F. Brush both sides of tortillas with 1 to 2 Tbsp. of the oil. Arrange in a single layer on a large baking sheet. Bake 10 minutes or until toasted, turning once. Remove and cool. Meanwhile, in a medium bowl combine beans, 2 Tbsp. of the lime juice, 1/4 tsp. of the salt, 1/2 tsp. of the cumin, and 1/4 tsp. of the black pepper. Mash with a fork. Spread bean mixture over tortillas. For pico de gallo, in a small bowl stir together tomatoes, poblano pepper, 2 Tbsp. of the cilantro, the garlic, and remaining 1 Tbsp. lime juice. In a 12-inch skillet heat remaining 3 Tbsp. oil over medium. Add onion, chili powder, and remaining 3/4 tsp. salt, 1/2 tsp. cumin, and 1/4 tsp. black pepper. Cook and stir 3 minutes. Add sweet potatoes. Cook 12 minutes more or until potatoes are light brown and tender, stirring occasionally. For each serving, spoon 2/3 cup of the sweet potato mixture over two of the tortillas. Top with an egg, about 1/4 cup of the pico de gallo, and 1 1/2 tsp. of the remaining cilantro. *Tip Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them. Rate it Print Nutrition Facts (per serving) 507 Calories 20g Fat 67g Carbs 17g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 507 % Daily Value * Total Fat 20g 26% Saturated Fat 3g 15% Cholesterol 186mg 62% Sodium 1018mg 44% Total Carbohydrate 67g 24% Total Sugars 9g Protein 17g Vitamin C 51.2mg 256% Calcium 160mg 12% Iron 4.3mg 24% Potassium 1082mg 23% Folate, total 55.8mcg Vitamin B-12 0.4mcg Vitamin B-6 0.6mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.