Huevos Rancheros

Serves: 6

Your rating: None (2 votes)

These ingredients are:
gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Great for breakfast, lunch or dinner.

Ingredients

Preparation

Wrap the tortillas in aluminum foil and heat in a 350º F oven while you prepare the beans and fry the eggs.

In the bowl of a food processor, combine 1 1/2 cups black beans, lime juice, cumin, cayenne and salt. Process until smooth. If necessary, add broth, 1 tablespoon at a time, to achieve an even consistency. Transfer the mixture to a bowl or saucepan and mix in the remaining 1 1/2 cups of beans. Set aside.

In a large skillet, melt butter over medium heat. Gently crack the eggs into the pan. Season with salt and pepper and let cook until the white is fully cooked through but the yolk is still soft. Cook eggs in batches if necessary. Meanwhile, heat the bean mixture until warmed through, either in the microwave or on the stove.

Place each tortilla on a plate. Spoon some of the bean mixture over the top and sprinkle with shredded cheese. Top each tortilla with a cooked egg. Top with salsa, sour cream, hot sauce and avocado as desired. Garnish with cilantro.

Each serving: 340cal, 14g fat (4g sat), 195mg chol, 430mg sodium, 36g carb, 9g fiber, 0g sugars, 19g protein

Source: Sound Consumer, January 2013

Learn more about our recipes. View guidelines »

More about: avocados, cheese, eggs, tortillas

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huevos rancheros

I made this for "meatless Monday" at our house, and my husband didn't even miss the meat. It was lovely-we had to eliminate the dairy, I used corn tortillas, and fresh cilantro and guacamole and salsa.

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