Easy Farmers Market Huevos Rancheros Recipe
Total time: about 30 minutes
1 tablespoon extra virgin olive oil
1 small yellow onion, peeled and diced
1 small sweet potato, peeled and diced
1/4 teaspoon cumin
1/8 teaspoon salt
pinch freshly cracked pepper
1 clove garlic, minced
1 cup chopped kale
15 oz. cooked black beans, drained and rinsed
1/4 cup chopped cilantro
1 package small corn tortillas (be sure to choose gluten free if that's what you desire)
4-8 large eggs (depending on if you like 1 or 2 eggs)
1 large avocado, sliced
1 cup fresh salsa (purchased or homemade)
1 lime, sliced
Heat oil in a large frying pan over medium heat. Add onion and saute until softened, about 5 minutes. Add sweet potato, cumin, salt and pepper, and stir to combine. Cover and cook, stirring occasionally, until sweet potato has softened, about 7 minutes. Stir in garlic and kale, and saute another 5 minutes until kale has wilted. Stir in beans and cilantro and saute until beans are heated through.
Heat another frying pan over medium heat and coat with cooking spray. Crack eggs into the pan. Cook eggs until they have reached your desired doneness. I like the yolk just a little runny but don't want you getting sick from undercooked eggs so cook them completely if you are concerned about salmonella. Season eggs with salt and pepper to taste.
Place 1-2 tortillas on each plate. Divide vegetable-bean mixture on top of tortillas. Place eggs on top of veggies. Serve with avocado, salsa, and lime.
*nutrition facts calculated by MyFitnessPal.com for this recipe made with 1 egg per serving