meatless monday: huevos rancheros with sweet potato cakes

FullSizeRender(1)I”ll be honest: I don’t know how, after almost two years of blogging, that neither Alex nor I have done huevos rancheros for Meatless Monday. It’s one of the meatiest meatless meals around! With beans and fried eggs, do you really need chorizo, stewed pork, or chicken? The richness of the egg and robust flavor and texture of the beans provide plenty of protein here, and the sweet potato is a fiber-filled, plant-based carb to round out the meal. Mine disappeared in record time tonight.

I’ve written my recipe to be pretty spicy, so if you’re not into lots of heat in your beans, cut out the cayenne pepper. The natural sweetness of the sweet potato, however, nicely balances the spicy beans. The egg yolk does its part, too. If like me, you like a runny yolk, do that. If you’re not like me, and you like a firm yolk, cook your eggs a little longer. Make it your dish.

Huevos Rancheros with Sweet Potato Cakes

Serves 2; double or triple to accommodate your table

1 medium sweet potato

1 15 oz. can black beans

2 green onions

4 eggs

1/4 cup all purpose flour

1/4 tsp. garlic powder

1/4 tsp. onion powder

1/8 tsp. cayenne pepper

1/4 tsp. chili powder

1 Tbsp. olive oil

2 Tbsp. butter, separated

salt and pepper

Heat the oven to 400 F. Wrap the sweet potato in aluminum foil and roast in the oven for one hour. Take it out of the oven and set it aside.

In a small pot, heat the olive oil over medium heat. Thinly slice the green onions, disposing of the bulbs at the bottom. Add half of the green onions to the olive oil, stir, then add the cayenne, chili powder, onion powder, garlic powder, 1/2 tsp. salt, and a few grinds of black pepper. Next, add the black beans, stir, and bring to a simmer.

Go back to the sweet potato. Unwrap the foil and remove the skin of the potato. Dump the flesh of the sweet potato in a small mixing bowl and add 1/8 cup flour (reserve the other 1/8), half of the reserved green onion, 1/2 tsp. salt, and a few grinds of black pepper. Stir to combine. Form four patties from the sweet potato mixture and coat with the remaining flour. Heat 1 Tbsp. butter in a large, flat-bottomed pan. Cook the sweet potato cakes for about 3 minutes on each side, then set aside.

Next, go ahead and begin plating–you’ll want to fry the eggs at the last minute. In two wide bowls, divide the black beans. Stack two sweet potato cakes at the 12 o’clock marker on your bowls.

Heat the remaining butter in another pan over medium heat. In two small bowls, crack two eggs each, being careful not to crack the yolks. You’ll cook two at a time, so when the butter is melted, add one egg bowl (two eggs) to the butter. Top with salt and pepper (chili powder optional), then place a lid on the pan. Cook your eggs to your desired doneness, then slide the two eggs out of the pan and onto your beans. Repeat with the other two eggs. Top each bowl with the remaining green onions. Enjoy!

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