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Huevos Rancheros with Black Bean and Avocado

Huevos Rancheros with Black Bean and Avocado

  • Author: Loreto
  • Prep Time: 10 minutes
  • Cook Time: 30 mintues
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Breakfast
  • Method: stove top/oven
  • Cuisine: Mexican

Description

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.


Ingredients

Tortillas:

  • 1 serrano pepper
  • 3 jalapeno peppers
  • 13/4 cups shredded habanero and jalapeno monterey jack cheese
  • 10 small corn tortillas
  • 1 Tbsp vegetable oil

Black Beans:

  • 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

Eggs:

  • 4 organic free range chicken eggs
  • 2 Tbsp vegetable oil
  • Dash of sea salt, crushed black pepper, and paprika

Garnish:

  • 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)

Instructions

Peppers:

  1. 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.
  2. Take out of oven and place in a plastic bag and let cool.
  3. Take out of bag, peel outer skin off, and clean on insides discarding any seeds, then roughly chop and mix with grated jack cheese.

Tortillas:

  1. Pre-heat the oven to 375 degrees F.
  2. Brush one side of the tortillas with vegetable oil, and place 1/2 the tortillas on a baking sheet oiled side down.
  3. Spread the pepper and cheese mixture evenly on the five tortillas, then top with the other five tortillas oiled side up.
  4. 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.

Black Beans:

  1. 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.
  2. 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.
  3. Don’t forget about those tortillas, take out of oven.

Eggs:

  1. While beans are cooking, splash some vegetable oil into a large frying pan, crack four eggs nicely and cook till beautifully sunny side up.
  2. 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.

Assembly:

  1. Warm up tortillas and black beans on low heat.
  2. 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.
  3. Finish with some fresh cilantro and finely chopped jalapeno and a little splash of Pico de Gallo.
  4. Ready to serve!

Enjoy!


Notes

  1. 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!
  2. 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.
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