Black Bean Huevos Rancheros Food
BLACK BEAN HUEVOS RANCHEROS
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
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
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
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
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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- Preheat the broiler. Roast the chiles under the broiler for 6 to 7 minutes, turning frequently, until charred all over. Transfer them to a bowl, cover with plastic wrap and let steam for 5 minutes. When the chiles are cool enough to handle, peel and coarsely chop them. In a bowl, mix the chiles with the cheese.
- Turn the oven to 375°. Very lightly brush the tortillas with oil. Spread the roasted chiles and cheese on half of the tortillas and top with the remaining tortillas. Transfer the filled tortillas to a baking sheet, cover with foil and top with another baking sheet.
- Heat 1 teaspoon of oil in a small skillet. Add the garlic and cook over moderately high heat for 1 minute. Add the beans, stock and chopped chipotles and simmer for 5 minutes. Stir in the cilantro and keep warm.
- Bake the tortillas for about 5 minutes, or until heated through and the cheese is melted. Meanwhile, in a lightly oiled large skillet, cook the eggs sunny-side up or over easy.
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