Huevos Rancheros with Black Bean and Avocado, a little bit of heat and a whole lotta flavor and texture. This month we are traveling to Mexico for Eat The World, and I am so excited about this recipe. It reminds me of the colors of this Latin country and the flavors that are bright, spicy, and tasty. Come with us on our adventure through food to Mexico!
Song of the day: "Calma" by Pedro Capo' FT Farruko
Huevos Rancheros with Black Bean and Avocado. Take two corn tortillas, melt spicy cheese inside, top that with some black bean with chipotle peppers, sunny side up egg and a fresh salsa, and you have a breakfast that will kick start your day like you have never felt before. The colors of this dish alone will awaken your senses. We are in Mexico and there is no better way to celebrate this Country than with this amazing breakfast.
This month, the Eat the World group is stopping in Mexico!
Trip down memory lane.......
I have fond memories of Mexico. Years ago I traveled to Puerto Vallarta and I remember jogging in the morning and when I was done, I would stop at this street food vendor who had this cute cart and he would make me a huevos rancheros.
I remember those punchy spicy notes, however more so, the freshness of the ingredients and the balance of flavors with those light fluffy scrambled eggs. I looked forward to my run knowing I would run into Edgar and his amazing breakfast tortillas.
Right up my alley........
When I heard that Mexico was our next stop in Eat the World, I was so happy. As usual, Nicoletta did some recipe research and led me to a very interesting recip for Huevos Rancheros.
What intrigued me the most was the colors in this dish from the nicely crisp, cheesy tortillas, to the depth of the black beans with that crimson chipotle sauce. Mexico always reminds me of the sun and that sunny side up egg is the perfect sunshine to elevate this recipe in a most beautiful way. Top that with ripe tomato, red onion, and cilantro salsa and it is just a piece of Mexican heaven.
The Shopping List........
This is a relatively easy recipe. The shopping list goes something like this:
- Small corn tortillas
- Serrano and jalapeno peppers
- Habanero Monterey Jack Cheese
- Can of black beans
- Some store bought chipotle peppers in a chipotle sauce
- Vegetable stock
- Cherry tomatoes
- Organic free range chicken eggs
- Red onion
Oh The Aroma.............
I love the aroma of chipotle. The sweet, smoky, deep richness that brings to the table is unique and works very well with the rich starchiness of the black bean.
If you take a look at the tortillas there is these cheese nests on the edges. To me, that says amazing flavor and texture!
Enough talking, time to put this Huevos Rancheros with Black Bean and Avocado together!
Firstly, you have to roast the serrano and jalapeno peppers. How I do that is turn the oven to grill and place the peppers on some foil paper and into the oven to char. That is blended with the cheese and layered in the middle of two tortillas. These are baked till a bit crispy and cheese is melted.
Secondly, we saute the black beans with chipotle and garlic,
Thirdly, in go the eggs in a medium heated pan.
Lastly the only thing to do is get ready to put these babies together!
Presentation is key.........
I am one who likes to present the food I am serving. It is that last step that really elevates the experience of eating a passionated heartfelt prepared recipe.
Today, with Mexico in mind, I wanted to create color and happiness. Spring is in the air, and flowers are starting to bud. I have an apple tree in the back yard that I trimmed and can't wait to see those white blossoms appear. With all this positive energy and inspiration it was easy to put this Huevos Rancheros with Black Bean and Avocado together!
Time to eat!
I am excited to try this dish. I want to get every flavor in one forkful. Here we go...............
WOW!!! Okay, there is a nice smoky hit from the chipotle, however the black bean and its starchiness really keeps things in check.
The egg yolk comes in with this creaminess, and I love how the fresh salsa perks up the flavors with the sweetness of the tomato, the bright notes of cilantro, the acidity of the red onion, and the heat from the fresh jalapeno.
Better not forget that tortilla. It is crisp from the cheese that made it to the edge only to become golden and crunchy. Inside there is that gooey melted Monterey Jack with those hits of fire from the habenero, so so yummy!
Put it all together and it is a celebration of Mexico. It will have your tastebuds dancing and singing to those familiar sounds of this passionate and joyful culture. When the heat subsides, you will definitely say OLE!
I just wanted to say it has been a lot of fun and inspiring to be part of the Eat The World group. My recipe world has grown and it has opened the door to many new insights and creations which have been really delicious and beautiful.
There is no better way to bring the world together than through FOOD!
Check out all the wonderful Mexican dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!
Simply Inspired Meals: Disney Parks Copycat Churro
Palatable Pastime: Green Poblano Hot Sauce
Culinary Adventures with Camilla: Cochinita Pibil with Homemade Tortillas
Evelyne: Pork with Green Mole and White Beans
A Day in the Life on the Farm: Veggie Enchiladas
Amy’s Cooking Adventures: Crispy Pork Carnitas
Margaret: Cochinita Pibil Tacos: With Yucatecan Pit-Barbecued Pig you can Make in your Kitchen
Loreto & Nicoletta (us): Huevos Rancheros with Black Bean and Avocado
Jenni: Mexican Green Rice
Cheers and enjoy!
Song of the day: "Calma" by Pedro Capo' FT Farruko.Print