Yeah…Immaeatthat

May 31

Mexican Brunch Salad

It’s a salad with no lettuce!

mexican brunch salad | immaEATthat.com

My love for roasted sweet potatoes is back with vengeance.  I made them last week as part of my lunches and now again this week because this salad is what I’ll be eating for the week’s lunches.  I really don’t think of sweet potatoes as being a Mexican food, but here we are.  This recipe makes 3 portions, which means there is one lunch I’ll have to find somewhere else this week…hello, Freebirds.

I’m really in love with Freebirds burrito bowls lately.  Their queso is so delish.  I’m hoping I can squeeze in a trip there this week.  There isn’t a Freebirds very close to our house, but there is one within walking distance of the office I’m at on Wednesday (except if I tried to walk there I’d melt because it is SO HOT out…I will be driving there).  But sometimes the spacing of my clients doesn’t allow me to sneak out for lunch.  We’ll see if it’s in the cards.

Phew. All that to say I love Mexican/Tex-Mex food and that’s why I’m hear sharing this recipe for Mexican brunch salad.  

mexican brunch salad | immaEATthat.com

So this recipe.  The salad is super herb-y.  Which is something I used to not like my salads to be, but now I love the herb-iness so much.  The herbier the better.  Instead of lettuce I used cilantro, scallions and mint.  Just a teeny tiny bit of mint, because I feel that it can be overwhelming at times.  

mexican brunch salad | immaEATthat.com

Just like life can get a wee-bit overwhelming at times.  I really wish every weekend was a 3 day weekend.  That would be very nice.  I feel so calm right now.  As I’m typing this it’s 4pm on Monday afternoon and we’ve had the most relaxing day of going to the paint store, getting lunch, grocery shopping and me shooting this recipe.  The day has been slow.  I’ve only looked at the clock two times.  It’s nice to not be on any kind of schedule on a Monday.  It feels so wrong and soooo right.

mexican brunch salad | immaEATthat.com

We do have a trip coming up in a couple weeks to San Francisco.  YAY! So that’ll be another Monday that we won’t have to be on a schedule for.  

I would LOVE to have your San Francisco eating recommendations.  I’m most excited for breakfast, brunch, coffee and dessert recommendations.  But lunch and dinner will have to be eaten so I’m open to those recs too.  I imagine us getting takeout for dinner every night and going to sit on the beach/by the water to eat it.  Fancy/pricey restaurants are a total waste for me.  I do not want fancy food.  It bores me. 

Gimme an egg with cheese on a doughy tortilla and I’m happy…

mexican brunch salad | immaEATthat.com

I’m also happy with how this recipe turned out because it involves an egg with cheese on a doughy tortilla.  It’s light and summery.  My only regret is that I forgot the avocados at the store.  How you gonna have a Mexican salad without avocados?! So feel free to judge me for the lack of avocados, because I am clearly judging myself.  

mexican brunch salad | immaEATthat.com

Mexican Brunch Salad

Yield: serves 3

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Ingredients:

salad
2 large sweet potatoes, chopped into 1/2" cubes or smaller
3 tablespoons olive oil
pinch sea salt
1 ear of corn, kernels cut off cobb
1, 15oz can black beans, rinsed and drained
1/2 red onion, finely chopped
2 cups cilantro, leaves pulled from stem
6 scallions (green and white part), sliced into small rounds
3 mint leaves, sliced into thin strips

dressing
3 tablespoons olive oil
juice from 2 limes
3/4 teaspoon Tony Chachere's seasoning

cheesy fried egg tortilla
3 tortillas (mine were a corn-wheat blend)
grated extra sharp cheddar
3 fried eggs

Directions:

Preheat oven to 400ºF.  Toss together chopped sweet potatoes, 2 tablespoons olive oil and salt on a baking sheet.  Roast for 40 minutes, flipping once halfway through cooking time.  Meanwhile, sauté your chopped red onion in 1 tablespoons olive oil over medium heat.  Once softened, after about 7 minutes, add in corn, black beans and half of your scallions.  Toss and cook for another 5 minutes.  Turn off heat and allow to cool slightly for ~15 minutes, or until sweet potatoes are done roasting.  Add in cilantro, remaining scallions, mint leaves and roasted sweet potatoes.  In a mug, whisk together dressing ingredients and pour over salad.  Toss together.  

Cook your fried eggs in a pan.  Transfer to a plate.  In the same pan, top a tortilla with some grated cheese and heat over medium.  Cover with a lid to help the cheese melt.  Top with one of your fried eggs and serve with the salad on the side.

mexican brunch salad | immaEATthat.com

 

 

17 comments on “Mexican Brunch Salad”

  1. this recipe is Heaven! I am all about the sweet potato – all the time – and definitely cheesy doughy tortillas :))

  2. Tracy Benjamin has a great list of food recs for SF! http://www.shutterbean.com/2015/if-youre-going-to-san-francisco/
    Per her suggestion, I walked a 5 mile round trip from our conference hotel to Bi-Rite for ice cream one day while I was out there last summer. We also really loved the dim sum at Hakkasan, if you’re into that sort of thing.

  3. About to send you some SF food recommendations!! :)

  4. I am so making this for dinner this week!

    http://www.priscillawellness.com

  5. Sweet potatoes and eggs are almost always part of my breakfast – loving the Mexican twist! And for an SF burger: 4505 Meats Best Damn Cheeseburger! And go to the Ferry Building and wander around a look at/eat the delicious food and stop by Humphrey Slocombe’s for ice cream!

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  12. When are the black beans supposed to be added in this recipe? It looks very yummy!

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