Black Bean Huevos Rancheros Food

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BLACK BEAN HUEVOS RANCHEROS



Black Bean Huevos Rancheros image

Get everything you'd want in Black Bean Huevos Rancheros: black beans, eggs, fresh cilantro, melted cheese...and more! Black Bean Huevos Rancheros is a hearty cast-iron classic.

Provided by My Food and Family

Categories     Breakfast & Brunch

Time 35m

Yield 8 servings

Number Of Ingredients 9

1 cup rinsed canned black beans
2 tomatoes, chopped
1 onion, chopped
1/4 cup KRAFT Zesty Lime Vinaigrette Dressing, divided
1 tsp. ground cumin
8 eggs
1/3 cup chopped fresh cilantro, divided
3/4 cup KRAFT Mexican Style Finely Shredded Four Cheese
8 flour tortillas (6 inch)

Steps:

  • Heat grill to medium heat.
  • Combine beans, tomatoes, onions, 3 Tbsp. dressing and cumin in medium cast iron skillet sprayed with cooking spray; place on grill grate.
  • Cook 12 min. or until most of the tomato juices are cooked off, stirring occasionally. Meanwhile, whisk eggs with 1/4 cup cilantro and remaining dressing until blended. Reduce heat to medium-low.
  • Pour egg mixture over bean mixture in skillet; cover with foil. Cook 10 min. or until eggs are set. Top with cheese; cook 2 min. or until melted, adding tortillas to the grill for the last minute to warm.
  • Sprinkle eggs with remaining cilantro. Serve with tortillas.

Nutrition Facts : Calories 240, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 195 mg, Sodium 510 mg, Carbohydrate 21 g, Fiber 4 g, Sugar 3 g, Protein 13 g

BLACK BEAN HUEVOS RANCHEROS



Black Bean Huevos Rancheros image

Layered with black beans plus fresh salsa and shredded Monterey Jack cheese, this is a delicious version of the classic Spanish or Mexican 'rancher's eggs' dish.

Provided by ZZ

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 50m

Yield 4

Number Of Ingredients 15

1 ½ cups fresh tomatoes, seeded and finely chopped
¼ cup sliced green onions
¼ cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 fresh jalapeno pepper, seeded and finely chopped
1 clove garlic, minced
salt, to taste
2 teaspoons canola oil
2 cloves garlic, minced
1 (19 ounce) can black beans, drained and rinsed
½ cup chicken broth
1 teaspoon chopped chipotle chiles in adobo sauce
8 (7 inch) corn tortillas
½ cup shredded Monterey Jack cheese
4 eggs

Steps:

  • To make the salsa, stir the tomatoes, green onions, cilantro, lime juice, jalapeno pepper, 1 clove minced garlic, and salt to taste, together in a bowl until well blended. Cover, and refrigerate until needed.
  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
  • Place 1 teaspoon canola oil in a skillet, and heat over medium heat. Stir in the garlic, and cook 1 minute until light brown. Mix in the black beans, chicken broth, and chiles; simmer until beans are heated through, about 5 minutes. Turn off heat, and keep warm.
  • Place four tortillas on the prepared baking sheet. Sprinkle the cheese evenly over the tortillas. Top with the remaining four tortillas. Cover the baking sheet with aluminum foil.
  • Bake tortillas in preheated oven until cheese melts, about 5 minutes.
  • Place the remaining 1 teaspoon canola oil in a skillet, and heat over medium heat. Crack eggs into skillet, and cook to desired firmness.
  • To assemble huevos rancheros, place filled tortillas on four serving plates. Top each tortilla with black bean mixture, a layer of salsa, and an egg. Serve immediately.

Nutrition Facts : Calories 439.9 calories, Carbohydrate 52.9 g, Cholesterol 213.7 mg, Fat 16.5 g, Fiber 14.1 g, Protein 22.7 g, SaturatedFat 5.4 g, Sodium 893.3 mg, Sugar 3.3 g

HUEVOS RANCHEROS WITH BLACK BEAN PUREE



Huevos Rancheros with Black Bean Puree image

Provided by Sunny Anderson

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 22

2 small tomatoes, seeded and chopped
1 small onion, chopped
1 medium jalapeno, chopped
1 garlic clove, chopped
1 tablespoon lime juice
2 teaspoons extra-virgin olive oil
1/2 teaspoon hot sauce (recommended: Frank's Red Hot)
1/4 cup chopped cilantro leaves
Salt and freshly ground black pepper
1 (15.5-ounce) can black beans, drained and rinsed
1 clove garlic, smashed
1 teaspoon ground cumin
1/2 teaspoon lime juice
2 teaspoons extra-virgin olive oil
Pinch salt
2 (12-inch) flour tortillas
1 tablespoon melted butter
8 eggs, room temperature
1/2 cup shredded Cheddar
1/2 cup shredded pepper jack cheese
Sour cream, for garnish
Special equipment: 4 (4 by 2-inch) ramekins

Steps:

  • Preheat oven to 350 degrees F.
  • For the Salsa: In a small bowl mix together, tomatoes, onion, jalapeno, garlic, juice, olive oil, hot sauce, and cilantro. Season with salt and pepper, to taste.
  • For the Black Bean Puree: In a food processer, blend all ingredients together until smooth.
  • To assemble: Stack tortillas on a cutting board. Using the bottom of the ramekin as a guide, cut 8 circles out of the tortillas. Spread the bean puree evenly on 1 side of each tortilla round. Place a round in each ramekin, bean side up. Crack 2 eggs into each of the 4 ramekins, followed by 1/4 cup of salsa, and 1 tablespoon each of Cheddar and jack. Cover with another tortilla round, bean side down. Do not jam the dishes with too much. The eggs will expand during cooking and overflow. Brush tops of each tortilla with butter and bake on a sheet tray for 35 minutes. Top with remaining cheese during the last 10 minutes of cooking. Cheese should be melted and golden on top. To serve, top with sour cream and salsa.

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