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
Huevos Rancheros with Black Bean and Avocado, a little bit of heat and a whole lotta flavor and texture. It reminds me of the colors of this Latin country Mexico and the flavors that are bright, spicy, and tasty.
- 1 serrano pepper
- 3 jalapeno peppers
- 13/4 cups shredded habanero and jalapeno monterey jack cheese
- 10 small corn tortillas
- 1 Tbsp vegetable oil
- 1 x 400 ml tin of organic black beans
- 2 Tbsp corn oil
- 2 cloves garlic, stem removed and minced
- 1/2 cup vegetable stock
- 1 Tbsp of chipotle peppers in chipotle sauce (store bought)
- 1 Tbsp chopped cilantro
- 4 organic free range chicken eggs
- 2 Tbsp vegetable oil
- Dash of sea salt, crushed black pepper, and paprika
- 3/4 cup of cherry tomatoes, chopped
- 1/2 cup red onion, chopped
- 2 Tbsp cilantro, chopped
- 1 Tbsp jalapeno, chopped fine
- 1/2 ripe avocado, sliced
- spritz of lemon juice
- Dash of salt and pepper
- Splash of olive oil
- 1/4 cup of Pico de gallo sauce (store bought)
- Wash and dry serrano and 2 of the jalapeno peppers, place on a foil-lined pan and bake in pre-heated oven on high grill till nicely charred, turning to char evenly all around, about 10 minutes in total.
- Take out of oven and place in a plastic bag and let cool.
- Take out of bag, peel outer skin off, and clean on insides discarding any seeds, then roughly chop and mix with grated jack cheese.
- Pre-heat the oven to 375 degrees F.
- Brush one side of the tortillas with vegetable oil, and place 1/2 the tortillas on a baking sheet oiled side down.
- Spread the pepper and cheese mixture evenly on the five tortillas, then top with the other five tortillas oiled side up.
- Cover with foil wrap and set another baking sheet on top. Place on middle wrack of oven and bake for 5 minutes or until cheese is melted.
- While tortillas are baking, in a cast skillet splash in corn oil and toss in garlic, bring to medium heat and saute for 1 minute.
- Add in black beans, vegetable stock, chipotles in sauce, and cilantro. Saute for about 10 minutes on medium heat. Take off stove top and set aside.
- Don’t forget about those tortillas, take out of oven.
- While beans are cooking, splash some vegetable oil into a large frying pan, crack four eggs nicely and cook till beautifully sunny side up.
- What I do is wait till whites are almost cooked then I take pan off the stove top and cover to steam the top leaving yolk nice and creamy. This takes about 10-12 minutes. Remember to check eggs.
- Warm up tortillas and black beans on low heat.
- Place a tortilla on a plate. Top with black beans, followed by the nice egg, then some diced tomatoes and red onion, followed by avocado slices.
- Finish with some fresh cilantro and finely chopped jalapeno and a little splash of Pico de Gallo.
- Ready to serve!
- To get a nice sunny side up egg I start the egg on medium to low heat till the whites look cooked, then I take the pan off the heat and place a cover on it allowing the top of the egg to steam a bit but not cooking the yolk too much!
- You can use whatever peppers you like. If you don’t like it too spicy, just roast a red pepper and use a milder cheese.