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Huevos Rancheros 2
Alyssa

Huevos Rancheros

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 15 oz cans no salt added black beans
  • 4 large eggs
  • 4 corn or flour tortillas
  • 2 cloves garlic crushed
  • 1 tablespoon olive oil
  • 1 red bell pepper diced
  • 1 small yellow onion finely chopped
  • 1/2 jalapeno finely diced
  • 1 cup salsa
  • 1/2 cup vegetable broth
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon oregano
  • 1 teaspoon cumin
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1 teaspoon chili powder
  • 1/4 cup cilantro chopped
  • Optional Toppings: avocado sour cream, cheese, cilantro

Method
 

  1. Add the olive oil to a large skillet over medium heat.
  2. Once warm, add in the onions and garlic. Saute 4-5 minutes until softened.
  3. Add in the red bell pepper and jalapeno and saute for 2-3 minutes.
  4. Add in all spices - paprika, oregano, cumin, salt, pepper, and chili powder.
  5. Stir well to keep the vegetables from sticking and cook for another 2-3 minutes until flavorful.
  6. Add in the drained black beans and combine with vegetables.
  7. Add in the salsa and vegetable broth. Cook until warmed through, about 2-3 minutes
  8. At this point, crack your eggs into the beans, turn the heat to low and cover until eggs are cooked to desired doneness -- about 5-7 minutes.
  9. While the eggs are cooking, lightly toast the tortillas over an open flame or on a small skillet until slightly browned but still soft.
  10. To serve, once eggs have reached your desired doneness, top each tortilla with a bit of <g class="gr_ gr_167 gr-alert gr_gramm gr_inline_cards gr_disable_anim_appear Grammar multiReplace" id="167" data-gr-id="167">beans</g>, an egg and any other toppings you choose.

Notes

There will be plenty of black beans left over after poaching the eggs. You can either freeze these to make Huevos Rancheros again in the future or store in the refrigerator for lunch or breakfasts.