Huevos Rancheros


Huevos Rancheros

So, you’ve made Roasted Sweet Potato Salad and now comes the amazing part...

Here are two UNIQUE meals you can make using those leftovers. They are SO good and SUPER fast, what could be better than that?


LEFTOVER REMIX MEAL #1: Huevos Rancheros

Serves 2.


Ingredients:

  • 1 tablespoon olive or avocado oil
  • 4 corn tortillas
  • Leftover Roasted Sweet Potato Salad*, about 1 ½ cups
  • 3-4 eggs
  • 1 small container of fresh Pico de Gallo
  • Cilantro, for garnish
  • Sour cream, optional topping
  • Shredded cheddar cheese, optional topping
*If cooking the stack of 3 meals, you will have this leftover from Roasted Sweet Potato Salad.*

 

Directions:

  1. Heat olive/avocado oil in a medium-large skillet set to medium heat. Toast your tortillas in the pan for a minute or two on each side, until slightly browned. Plate your tortillas.
  2. Add your Roasted Sweet Potato Salad to the skillet and cook until warmed through, about 3-4 minutes. Place this on top of your tortillas.
  3. Add more oil to the skillet if needed, and fry eggs to your liking then add these to your tortillas. Top with pico de gallo and cilantro.  Sour cream and cheddar cheese are also optional.

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LEFTOVER REMIX MEAL #2: Black Bean & Sweet Potato Burgers

Serves 3-4.


Ingredients:

  • Leftover Roasted Sweet Potato Salad*, about 1 ½ cups packed
  • ½ cup almond meal or breadcrumbs
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 2-3 tablespoons olive or avocado oil
  • 1 ripe avocado
  • 3-4 Ciabatta rolls or buns, for serving
  • Lettuce, for serving
  • Condiments of your choice, for serving. I recommend avocado mayo, ketchup and/or hot sauce.  

*If cooking the stack of 3 meals, you will have this leftover from Roasted Sweet Potato Salad.*

Directions:

  1. With the back of a fork or a potato masher, flatten the beans and sweet potatoes from your Roasted Sweet Potato Salad significantly.
  2. Add almond meal/breadcrumbs, smoked paprika and cumin. Form 3-4 patties out of the mixture.
  3. Add 2-3 tbsp olive/avocado oil to a cast iron or other large skillet set to medium heat. Once hot, add your burgers and pan fry each side for 2-3 minutes, flipping carefully.
  4. Slice one avocado. Serve burgers on toasted Ciabatta rolls or buns with avocado, lettuce and any condiments of your choice. I recommend avocado mayo, ketchup and/or hot sauce.  


Our meal stacking system changes everything.

With these meal plans, you can make 6 clean, gluten free and unique meals in 1 hour TOTAL hands-on time per week.

Get 2 Weeks Free!

Each day’s cooking is a building block for the next day’s meal.

The plan is divided into 2 STACKS, with a BASE BLOCK that begins each STACK. These BASE BLOCKS are the days we cook our proteins and veggies and take only 20 hands-on minutes in the kitchen.

Then on the other days, we change or add to the foods that were made in the BASE BLOCK in order to create 2 more unique meals in each STACK. And get this, those meals only take about 5 minutes for you to assemble.

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Amy’s ‘meal stacks’ are a brilliant way to make cooking with real ingredients an easy, manageable option for busy people who want to eat with intention. Her program covers the basics of stocking a kitchen and how to cook satisfying meals by mixing and matching fresh produce, proteins, and pantry items creatively throughout the week. - Amy Robb, Publisher, Edible Northeast Florida