Start off your day with these delicious, vegan “huevos” rancheros that boast healthy fats from avocado and plant-based Omega-3s.
Serves 4
Ingredients
Baked “Huevos”
- 1 large sweet potato, diced
- 1 tsp. coconut oil, melted
- 1 tsp. chili powder
- 1 tsp. cumin
- 1 tsp. coriander
- salt to taste
Coleslaw
- ¼ head purple cabbage, sliced thin
- ½-1 chilli pepper
- 1 red onion, sliced
- ½ bunch cilantro, chopped
- 1 lime, juiced
- 1 Tbsp. extra virgin olive oil
- salt to taste
Topping
- 1 cup black beans, mashed
- 1-2 cups fresh salsa
- 2 avocados, diced
- 4-6 corn tortillas
Directions
Preheat oven to 425 F and line a cookie sheet with parchment paper. Toss sweet potato with spices and coconut oil. Lay a single layer on cookie sheet. Bake 20-25 minutes or until tender and crisp.
Combine coleslaw ingredients and set aside. In a dry skillet, heat corn tortillas.
Spread beans on tortillas and top with baked sweet potato. Put desired amount of coleslaw, salsa and avocado on top.
Nutrition facts per serving: Calories 351; protein 10 g; fat 17 g; carbs 50 g.
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