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Sweet Potato Rice Mexican Breakfast Skillet

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 2 -3


  • 1 345g medium sweet potato, peeled, Blade C
  • 1 small ear of corn
  • 1 large garlic clove minced
  • 1/3 cup chopped white onion
  • 1/3-1/2 cup chopped green bell pepper
  • 1 14 oz can whole peeled tomatoes
  • 1/2 tsp chili powder
  • 1 avocado peeled, insides cubed
  • 1.5 tbsp chopped cilantro
  • 1/2 cup black beans
  • 1 egg or 2
  • 2 tbsp crumbled cotija cheese


  • Place your sweet potato noodles into a food processor and pulse until rice-like. Set aside.
  • Place the corn into a saucepan and cover with water. Bring to a boil and cook for 2 minutes or until corn softens. Drain and set aside.
  • Heat a 8 or 10" skillet over medium heat and then add in the olive oil, garlic and onions. Cook for 1 minute and then add in the green peppers. Cook for 2-3 minutes or until onions are translucent.
  • Add in the sweet potato rice. Toss to combine and then add in two of the tomatoes in the can by crushing them with your hands over the skillet. Add in 2 tbsp of the juice from the can. Then, add in the chili powder, avocado, cilantro, black beans and shave off 3/4 of the corn kernels into the skillet. Toss to combine fully and then let cook, stirring occasionally, for 6-8 minutes or until sweet potato rice softens.
  • While the skillet cooks, fry an egg in another skillet.
  • When the sweet potato rice skillet is cooked, top it with the fried egg, sprinkle with cotija and serve.