I love this recipe because it delivers all the comforting elements of traditional huevos rancheros but with extra texture and depth from the sweet potato and black bean hash. The combination of crispy tortillas, runny yolks, spicy adobo, and fresh toppings makes this breakfast feel special without being complicated. It’s also incredibly customizable, so I can adjust it depending on what I have on hand.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
6 Tbsp (or more) 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
Directions
I heat 3 tablespoons of oil in a large skillet over medium-high heat and cook the sweet potatoes, stirring occasionally, until softened, about 10 minutes. I reduce the heat to medium, add the water and 1/2 teaspoon of salt, cover, and cook 2–3 minutes until tender. I transfer the potatoes to a plate.
In the same skillet over medium heat, I cook the onion and garlic until the onion becomes soft and translucent, about 7 minutes. If needed, I add another tablespoon of oil. I return the potatoes to the skillet.
In a separate bowl, I mash half of the beans and leave the rest whole. I add all the beans and the adobo sauce to the skillet and stir frequently until heated through. I remove the mixture from the heat and keep it warm.
In another skillet, I heat 2 tablespoons of oil over medium heat. Working two at a time, I fry the tortillas until lightly golden and the edges curl, about 3–4 minutes. I transfer them to a plate and sprinkle with cotija.
In the same skillet, I heat the remaining tablespoon of oil and fry the eggs until the whites set, seasoning with the remaining 1/4 teaspoon salt.
I divide the sweet potato and bean hash among bowls, top each with a fried egg, sliced avocado, salsa, cilantro, and more cotija, then serve with the fried tortillas on the side.
Servings and Timing
This recipe serves 4. Prep time: 10 minutes Total time: 45 minutes
Variations
I swap sweet potatoes for regular potatoes or roasted squash.
I use pinto beans instead of black beans.
I add sautéed bell peppers, mushrooms, or spinach to the hash.
I top the bowls with pickled onions or jalapeños for extra brightness.
I use queso fresco instead of cotija.
I switch between salsa verde and salsa roja depending on my mood.
Storage/Reheating
I store the sweet potato and bean hash separately in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it in a skillet until heated through. The tortillas and fried eggs are best made fresh, but I can prep the toppings and salsa ahead of time.
FAQs
Can I make the hash ahead of time?
Yes, I prepare it up to 3 days ahead and refrigerate it.
Can I use canned sweet potato?
I prefer fresh because it holds its shape better, but cooked cubes of sweet potato also work.
Can I bake the tortillas instead of frying?
Yes, I brush them lightly with oil and bake at 400°F until crisp.
What type of salsa works best?
I use salsa verde for brightness or salsa roja for richness.
Can I make this vegetarian or vegan?
It’s already vegetarian; to make it vegan, I replace the eggs and cotija with plant-based options.
Can I serve this with rice?
Yes, a spoonful of rice makes the bowls even heartier.
How do I make the dish spicier?
I add chopped chipotle, jalapeños, or hot sauce.
Can I swap the beans?
Pinto or refried beans work perfectly.
How do I prevent the eggs from overcooking?
I fry them gently over medium heat and remove them when the whites set but the yolks remain runny.
Can I double the recipe?
Yes, I cook the sweet potatoes in batches to avoid overcrowding.
Conclusion
I love how these huevos rancheros breakfast bowls balance smoky, spicy, creamy, and crispy elements in every spoonful. They’re vibrant, satisfying, and perfect for a nourishing breakfast or brunch. This dish is as fun to build as it is to eat, and it never fails to impress.
Hearty huevos rancheros breakfast bowls featuring smoky sweet potato–black bean hash, crispy tortillas, fried eggs, creamy avocado, and fresh salsa. A vibrant, satisfying twist on a classic Mexican-inspired breakfast.
Ingredients
6 Tbsp neutral oil, divided
2 lb unpeeled sweet potatoes, cut into 1/2–3/4” 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 chipotle chile can)
4 (5 1/2″) corn tortillas
4 tsp grated cotija, plus more for serving
4 large eggs
2 avocados, sliced
1/4 cup salsa verde or salsa roja
Fresh cilantro leaves
Instructions
Heat 3 Tbsp oil in a large skillet over medium-high heat. Cook sweet potatoes, stirring occasionally, for 10 minutes. Reduce heat, add water and 1/2 tsp salt, cover, and cook 2–3 minutes until tender. Transfer to a plate.
In the same skillet, cook onion and garlic over medium heat until softened, about 7 minutes. Add oil if needed. Return potatoes to the skillet.
Mash half the black beans in a bowl. Add all beans and adobo sauce to skillet. Stir and heat through. Remove from heat and keep warm.
In a separate skillet, heat 2 Tbsp oil over medium heat. Fry tortillas two at a time until golden and edges curl, 3–4 minutes. Transfer to a plate and sprinkle with cotija.
Heat remaining 1 Tbsp oil in the skillet and fry eggs until whites set. Season with remaining 1/4 tsp salt.
Assemble bowls by dividing the sweet potato–bean hash. Top each with a fried egg, sliced avocado, salsa, cilantro, and extra cotija. Serve with fried tortillas.
Notes
Swap sweet potatoes for regular potatoes or roasted squash.
Use pinto beans instead of black beans.
Add sautéed bell peppers, spinach, or mushrooms.
Top with pickled onions or jalapeños for brightness.
