Black Bean Huevos Rancheros
I’m going to show you how to my my version of Huevos Rancheros. I skip the fried tortilla, add some extra veggies, focus on a flavorful roasted salsa and garnish with crunchy bell peppers, fresh cilantro and ripe avocado
Making The Salsa For Huevos Rancheros
Add 1-2 teaspoons of olive oil. Start by roasting 1/2 of a large onion, 3 cloves of garlic, 2-3 sweet peppers and a large jalapeño. Shift the pan to pan roast all the vegetables evenly and so they don’t burn.
Next, once they have lightly browned, add them to a blender of food processor with half a fresh lime and 1 cup of cilantro.
Add the fresh salsa back to the roasting pan to keep mixture warm. If the mixture starts to thicken, just add a little warm water.
Black Bean Mixture
Start by sautéing 1/2 large onion in olive oil. Approximately 5 minutes. Then add 1 clove of chopped garlic and 1/2 can of fire roasted green chilies. After 2-3 minutes add a drained can of black beans and cook on low – keep this mixture warm. I love to add a fresh lime while this is cooking.
Preparing Tortillas
Lay 2 fresh corn tortillas on a baking sheet with foil. Add 1/2 cup of Mozzarella cheese to the tortillas, add a tortilla on top of the cheese and brush with olive oil. Put in the oven for 15 minutes at 300-350 until tortilla is warm and toasted on top
Creating Your Dish
Start by plating the tortillas. Add black bean mixture to the top of the tortilla
Drizzle warm salsa over black bean mixture. Start from center and work to the outside of the plate
Then place fried egg on top of salsa. Add 1/2 can of fire roasted green chilies to the egg
Finally, garnish with fresh cilantro, chopped bell peppers (red, yellow and orange) and ripe avocado
Follow this picture by picture slide show on how to make the entire dish or watch the video above to learn how to make this step by step!
| Prep Time | 5 minutes |
| Cook Time | 15 Minutes |
| Servings |
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- 1 Teaspoon olive oil
- 1 Can Black Beans Drained
- 1/2 Large Red or White Onion
- 3 Cloves garlic 3 for roasting
- 1/2 4 ounce can Fire Roasted Green Chilies I buy these from Trader Joes
- 1/2 Large Red or White
- 1.5 Cups Grape or Roma Tomatoes
- 3 Cloves garlic
- 2-3 Sweet Peppers Red, Yellow, Oragne
- 1 Large Jalapeno
- 1.5 cups Chopped Cilantro
- 2 Fresh Limes
- 2 Fresh Eggs
- 1 Ripe Avocado
- 4 Corn Tortillas
- 1/2 Cup Mozzarella cheese
- 1 Teaspoon olive oil
Ingredients
Black Bean Mixture
Salsa Pan
Tortillas
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- See the detailed steps in the video. I show you exactly how to make this dish!
- Add 1-2 teaspoons of olive oil. Start by roasting 1/2 of a large onion, 3 cloves of garlic, 2-3 sweet peppers and a large jalapeño. Shift the pan to pan roast all the vegetables evenly and so they don't burn.
- Next, once they have lightly browned, add them to a blender of food processor with half a fresh lime and 1 cup of cilantro.
- Add the fresh salsa back to the roasting pan to keep mixture warm. If the mixture starts to thicken, just add a little warm water.
- Start by sautéing 1/2 large onion in olive oil. Approximately 5 minutes. Then add 1 clove of chopped garlic and 1/2 can of fire roasted green chilies. After 2-3 minutes add a drained can of black beans and cook on low - keep this mixture warm. I love to add a fresh lime while this is cooking.
- Lay 2 fresh corn tortillas on a baking sheet with foil. Add 1/2 cup of Mozzarella cheese to the tortillas, add a tortilla on top of the cheese and brush with olive oil. Put in the oven for 15 minutes at 300-350 until tortilla is warm and toasted on top
- Start by plating the tortillas
- Add black bean mixture to the top of the tortilla
- Drizzle warm salsa over black bean mixture. Start from center and work to the outside of the plate
- Then place fried egg on top of salsa. Add 1/2 can of fire roasted green chilies to the egg
- Finally, garnish with fresh cilantro, chopped bell peppers (red, yellow and orange) and ripe avocado
