First, before I get to this plate of huevos rancheros, let me say “thank you” for sharing your feedback on the survey. It’s still open so if you haven’t had a chance I would love to hear from you. So often, I wonder what you all are thinking about and I did a little happy dance when the surveys started rolling in. After reviewing the submissions so far I feel like we’re all on the same page with the same goals – we want to eat better! We want wholesome real ingredients! Simple is better! We want to be creative!
I’m right there with you. Thank you for providing so much inspiration.
And I think today’s recipe captures the spirit of what we’re trying to do. Huevos rancheros, in its simplest form, is just eggs served in a spicy sauce with tortillas. I’ve had many restaurant versions, most of which were in New Mexico, served on giant plates with all sorts of add-ons like fried potatoes, refried beans, and plenty of melted cheese. Oh, so delicious yet the sort of breakfast that leaves in you in a food coma for the rest of the day. I avoid food comas these days, so I’ve taken some liberties with a traditional New Mexican huevos rancheros breakfast. My version is its lighter more colorful cousin.
At home, I make a variety of huevos rancheros, but the one I’m sharing today – eggs nestled in a smoky chipotle black bean sauce topped with fresh veggies – is by far my favorite. It looks like it takes a lot of effort, but it goes from pan to plate in about 15 to 20 minutes depending on how speedy the chopping goes. It’s hearty, but doesn’t leave you feeling sluggish, and it easily scales up to serve more people. Cut the recipe in half and it’s a perfectly sized breakfast for one. The recipe I’m sharing serves two, but I made a little video to show how I make a single serving for myself…
The video has sound so hit mute if you’re at the library, or work, or church, or anywhere else that’s quiet 😉
Some Ingredients You’ll Need
- Chipotle peppers in adobo sauce bring heat and smoky flavor to the sauce. Look for cans of chipotle peppers in the Mexican food section at the grocery store.
- I mixed up some corn, bell pepper, and red onion with a splash of lime to spoon over the eggs and sauce. It adds a hit of acidity and freshness that cuts through the spicy sauce. If you can’t find fresh corn, use frozen. Just submerge the kernels in some water to defrost them first.
- I used flour tortillas, but corn tortillas would work well, too.
- Queso fresco is a Mexican-style crumbling cheese. I found it in my local grocery store, but if you have trouble tracking it down feta cheese is a good substitute.
Happy June 1st, everyone.
P.S. The photo above shows two servings on one plate.
More Breakfast and Brunch RecipesPrint
Eggs nestled in a smoky chipotle black bean sauce and topped with fresh veggies. This breakfast dish is my not-so-traditional take on Huevos Rancheros
For the Fresh Veggie Topping
- 1 /2 cup corn
- 1/2 cup diced bell pepper
- 1/4 cup diced red onion
- 1/4 teaspoon salt
- Juice from 1/2 lime
For the Eggs & Sauce
- 1 tablespoon olive oil
- 1 cup tomato puree
- 1 chipotle pepper in adobo sauce, finely chopped (plus 1 tablespoon of the sauce)
- 1 cup canned black beans, drained and rinsed
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 2 eggs
- 2 (8-inch) flour tortillas
- 2 tablespoons crumbled queso fresco
- 1 tablespoon chopped fresh cilantro
- Mix the ingredients for the fresh veggie topping in a medium bowl. Place it in the refridgerator while you prepare the eggs.
- Heat the olive oil in a medium skillet. Add the tomato puree, chipotle pepper and sauce, black beans, and seasonings. Stir and bring to a simmer. Add the eggs, cover, and cook until the whites are set (about five minutes).
- To serve: place an egg on each tortilla. Add some beans and sauce. Top with the fresh veggies and garnish with the cheese and cilantro.
- Calories: 530
- Sugar: 12.1g
- Sodium: 1272.3mg
- Fat: 18g
- Carbohydrates: 73.3g
- Fiber: 13.8g
- Protein: 24.g
Keywords: huevos rancheros, black bean breakfast recipe