Huevos Rancheros
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
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Servings: 2 servings
Ingredients
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
Instructions
- 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.
Nutrition Estimate
Calories: 530kcal | Carbohydrates: 73.3g | Protein: 24g | Fat: 18g | Saturated Fat: 4.2g | Polyunsaturated Fat: 11.7g | Trans Fat: 0.1g | Cholesterol: 191.3mg | Sodium: 1272.3mg | Fiber: 13.8g | Sugar: 12.1g
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