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
The eggs in this beloved breakfast dish are sauced with a ranchero-style sauce of roasted tomatoes, spicy ancho chiles and smoky chipotles. To make breakfast easier, make the sauce ahead of time and reheat to serve, adding a bit of water to thin if necessary.
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the ranchero sauce: Preheat the oven to 500 degrees F and put the tomatoes, garlic cloves and onion on a rimmed baking sheet. Roast the vegetables, turning occasionally, until blistered and charred in spots, about 35 minutes. When cool enough to handle, remove the papery skins from the garlic.
- Meanwhile, bring a small pot of water to a boil. Add the ancho chiles, cover, and remove from the heat. Let sit for 10 minutes, then drain and pat dry.
- Put the vegetables and any juices from the baking sheet into a blender. Add the ancho chiles, 1/2 teaspoon each chopped chipotle and adobo sauce and 1/2 teaspoon salt and blend until fairly smooth. Taste; if you want the sauce spicier, stir in the remaining chopped chipotle and adobo sauce.
- Heat the oil in a medium pot over medium heat. Add the sauce (it will sizzle) and 1/3 cup water and cook, stirring, until thickened but pourable, about 5 minutes. Taste and season with salt as necessary. Cover and keep warm over low heat. If the sauce thickens too much, add 1 tablespoon of water at a time to thin it out.
- For the refried beans: Put the beans in a medium bowl with about half of their reserved liquid and mash with a potato masher until smooth. Heat the vegetable oil in a medium nonstick skillet over medium heat until shimmering, then add the mashed beans and a big pinch of salt and mash again until smooth. Cook, stirring and scraping with a rubber spatula, until heated through. If the beans seem dry, add some more of the reserved liquid until they are creamy. Taste, season with salt if necessary and cover and keep warm over low heat.
- For serving: Preheat the oven to 200 degrees F and line a baking sheet with paper towels. Heat 2 teaspoons vegetable oil in a medium skillet over medium heat until shimmering. Add 1 tortilla and cook until the underside blisters, about 15 seconds. Flip the tortilla with tongs and continue to cook until the underside blisters, about 15 seconds. Remove from the pan to the lined baking sheet. Repeat with the remaining 7 tortillas, adding more oil if necessary. Spread about 2 tablespoons of the refried beans on each tortilla and keep warm in the oven.
- Using the same skillet the tortillas were fried in, heat 1 tablespoon oil until shimmering, about 1 minute. Crack 4 eggs into the skillet and cook until the edges are crispy and whites are almost set. Cover the skillet with a big pot lid and cook until the whites are completely set, 1 more minute. Remove the tortillas from the oven, top four with an egg, then return to the oven and repeat with the 4 remaining eggs.
- Top the remaining tortillas with the remaining eggs. Sprinkle each with a pinch of salt, some ranchero sauce, Cotija cheese, cilantro and onion. Serve immediately.
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
HUEVOS RANCHEROS IN TORTILLA CUPS
Provided by Bon Appétit Test Kitchen
Categories Bean Egg Breakfast Brunch Vegetarian Quick & Easy Low Cal High Fiber Cinco de Mayo Tortillas Monterey Jack Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Brush six 10-ounce custard cups with 1 tablespoon oil. Stack tortillas; microwave uncovered until warm and flexible, about 25 seconds. Gently press 1 tortilla into each cup. Brush tortillas with 2 tablespoons oil.
- Place pinto beans, remaining 1 tablespoon oil, 1/3 cup chopped cilantro, and cumin in small bowl; mash coarsely with fork. Spoon bean mixture into bottom of tortilla cups, spreading and dividing evenly. Crack 1 egg into each tortilla cup atop beans. Sprinkle each with grated Monterey Jack cheese, covering egg completely. Bake uncovered until egg yolks are firm to touch and whites are set, about 27 minutes (yolks will still be soft inside).
- Meanwhile, mix pico de gallo, 1/3 cup cilantro, and hot sauce in small bowl. Using large spoon, lift tortilla cups from dishes; transfer to plates. Top eggs with pico de gallo and serve immediately.
GOURMET HUEVOS RANCHEROS
Eggs paired with zesty salsa and warm corn tortillas create a hearty breakfast, brunch or dinner entrée. Refried beans, avocado, cilantro, green onion and sour cream make up the CIA's interpretation of this dish. To complement the heat of this spicy combination, serve with a side of chilled sliced fruit. The following recipe suggests fried eggs, although you can prepare them scrambled or poached. The rich and creamy texture of the avocado supplies a flawless garnish. This recipe is from The Culinary Institute of America's Cooking at Home with the CIA.
Provided by NcMysteryShopper
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the broiler.
- Heat the tortillas by toasting them one at a time in a dry cast-iron skillet or directly over a gas flame until lightly toasted; Place on a baking sheet, spread each tortilla with ¼ cup of refried beans, and cover to keep warm.
- Working in batches as needed, heat the butter in a large skillet over medium-high heat until it is very hot but not smoking and the foaming has subsided; Crack the eggs directly into the hot butter and reduce the heat to medium-low or low; Fry the eggs, shaking the pan occasionally to keep the eggs from sticking; Season the eggs with salt and pepper; Fry to the desired doneness, about 2 minutes for "sunny-side up," 3 minutes for medium yolks, and 4 minutes for hard yolks; Or, once the whites are just opaque, turn the eggs and cook for 30 seconds more for "over easy," 1 minute more for "over medium," or 2 minutes more for "over hard.".
- Top each tortilla with 2 fried eggs and 2 tablespoons of the grated cheese; Slide the tortillas under the broiler to melt the cheese.
- Meanwhile, dice the avocado and toss with the lime juice to prevent the avocado from discoloring.
- Top each serving with 2 tablespoons salsa and 2 tablespoons sour cream; Divide the avocado among the tortillas; Garnish each tortilla with 1 tablespoon cilantro and 1 tablespoon green onion and serve.
Nutrition Facts : Calories 499.8, Fat 34, SaturatedFat 14.2, Cholesterol 414.8, Sodium 718.3, Carbohydrate 28.3, Fiber 8.6, Sugar 3.4, Protein 22.9
HUEVOS RANCHERO TORTILLA CUPS RECIPE BY TASTY
Here's what you need: nonstick cooking spray, flour tortillas, vegetable oil, black beans, ground cumin, ground chili powder, garlic powder, Pace® Chunky Salsa, large eggs, whole milk, avocado, crumbled queso fresco, fresh cilantro
Provided by Pace
Categories Breakfast
Yield 12 cups
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F (180°C). Grease a 12-cup muffin tin with nonstick spray.
- Warm the tortillas in the microwave for 1 minute, until soft. Place each tortilla in a prepared muffin cup, folding the sides of the tortillas over each other slightly to fit flush in the cups. Bake for 10 minutes, or until the cups hold their shape.
- Heat vegetable oil in a medium skillet over medium-low heat. Add the black beans and their liquid, the cumin, chili powder, and garlic powder, and cook, stirring frequently, until steam begins to rise, about 4 minutes. Mash the beans. Continue cooking for 2 minutes, until the liquid reduces slightly.
- Scoop about ½ tablespoon of the bean mixture into each tortilla cup, smoothing evenly. Spoon a heaping tablespoon of the Pace® Chunky Salsa into each cup over the beans.
- In a small bowl, whisk together the eggs and milk. Pour the egg mixture over the salsa, filling the cups just below the edges of the tortillas.
- Bake the tortilla cups for 18-22 minutes, until eggs are cooked through.
- Remove the cups from the oven and garnish with the avocado, queso fresco, and cilantro. Top with the remaining Pace® Chunky Salsa or serve alongside for dipping.
- Enjoy!
Nutrition Facts : Calories 232 calories, Carbohydrate 29 grams, Fat 8 grams, Fiber 3 grams, Protein 8 grams, Sugar 2 grams
BLACK BEAN TORTILLA HUEVOS RANCHEROS
Make ceratin to heat the black beans in the microwave before using, all ingredient amounts can be adjusted to taste.
Provided by Kittencalrecipezazz
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Set oven to 400 degrees.
- Brush about 2 teaspoons butter or oil over one side of each tortilla., then sprinkle the chili powder and a little salt over each tortilla; place on a baking sheet.
- Bake until crisp and golden brown (about 7-8 minutes).
- Meanwhile in a large skillet heat about 1-2 tablespoons butter over medium heat until hot; add in 8 eggs, cover the skillet and cook eggs until just set (about 3-4 minutes, do not break the yolks the eggs should be sunny-side up!) sprinkle with salt and pepper to taste.
- Transfer each tortilla to a plate (you should have 4 plates).
- Top and divide each tortilla with about 1/4 cup of warmed black beans the sprinkle with 1/4 cup shredded cheese and then place 2 sunny-side up eggs on top of the cheese.
- In the same skillet combine the salsa with ketchup; heat stirring until hot, then spoon over the eggs.
- Top with remaining cheese and then sprinkle with green onions.
- Delicious!
Nutrition Facts : Calories 763.5, Fat 42.5, SaturatedFat 21.7, Cholesterol 501.1, Sodium 1764.3, Carbohydrate 56.8, Fiber 11.1, Sugar 6.9, Protein 39.5
More about "black bean tortilla huevos rancheros food"
HOW TO MAKE HUEVOS RANCHEROS MORE DELICIOUS THAN EVER
From greatist.com
Calories 280Saturated fat 3.6 gCholesterol 215 mg
VEGAN HUEVOS RANCHEROS TOSTADAS - RABBIT AND WOLVES
From rabbitandwolves.com
HUEVOS RANCHEROS WITH SWEET POTATOES AND BLACK BEANS
From uprootkitchen.com
EASY HUEVOS RANCHEROS RECIPE (+ VIDEO) - THE TORTILLA …
From thetortillachannel.com
SIMPLE SKILLET HUEVOS RANCHEROS WITH FRIED BLACK BEANS …
From asimplepantry.com
HUEVOS RANCHEROS RECIPE - THE BLACK PEPPERCORN FOOD …
From theblackpeppercorn.com
EASY CUBAN-STYLE HUEVOS RANCHEROS - A SASSY SPOON
From asassyspoon.com
HUEVOS RANCHEROS WITH QUICK STEWED BLACK BEANS RECIPE
From foodnetwork.com
Author Mary BergSteps 5Difficulty Easy
HUEVOS RANCHEROS WITH QUICK STEWED BLACK BEANS - CTV
From more.ctv.ca
Servings 4Total Time 45 minsCategory Lunch
HUEVOS RANCHEROS WITH BLACK BEAN PUREE - FOOD NETWORK
From foodnetwork.co.uk
HUEVOS RANCHEROS - CRUMB: A FOOD BLOG
From crumbblog.com
BLACK BEAN HUEVOS RANCHEROS - MEXICAN RECIPES
From fooddiez.com
SWEET POTATO-BLACK BEAN HUEVOS RANCHEROS - BETTER HOMES
From bhg.com
HUEVOS RANCHEROS WITH BLACK BEAN AND AVOCADO - SUGARLOVESPICES
From sugarlovespices.com
HUEVOS RANCHEROS - COOK2EATWELL
From cook2eatwell.com
BASIC BLACK BEANS AND HUEVOS RANCHEROS | LOUISIANA KITCHEN
From louisiana.kitchenandculture.com
HUEVOS RANCHEROS (EASY 40 MINUTE RECIPE!) - CHEF SAVVY
From chefsavvy.com
MAKE BREAKFAST AT HOME WITH THIS HEARTY HUEVOS RANCHEROS RECIPE
From foodnetwork.ca
CHORIZO AND BLACK BEAN HUEVOS RANCHEROS - BOWL OF DELICIOUS
From bowlofdelicious.com
HUEVOS RANCHEROS VERDES (FRIED EGGS WITH GREEN SALSA AND …
From seriouseats.com
HUEVOS RANCHEROS WITH SWEET PORK & BLACK BEANS - LULU THE BAKER
From luluthebaker.com
HUEVOS RANCHEROS WITH BLACK BEAN SALSA | CANADIAN LIVING
From canadianliving.com
BLACK BEAN HUEVOS RANCHEROS - MEXICAN RECIPES
From fooddiez.com
HUEVOS RANCHEROS WITH BLACK BEANS AND CHIPOTLE SALSA
From spoonforkbacon.com
TRY THIS BLACK BEAN HUEVOS RANCHEROS RECIPE - TACOMEX™
From tacomex.com
HUEVOS RANCHEROS WITH BLACK BEAN SALSA — BALD EAGLE FOODS
From baldeaglefoods.com
HUEVOS RANCHEROS | BUSH’S® BEANS
From bushbeans.com
HUEVOS RANCHEROS – FIT MAMA REAL FOOD
From fitmamarealfood.com
HUEVOS RANCHEROS - MACRO FRIENDLY FOOD
From macrofriendlyfood.com
HUEVOS RANCHEROS WITH BLACK BEAN PUREE - COOKING CHANNEL
From cookingchanneltv.com
HUEVOS RANCHEROS - MEXICAN FOOD JOURNAL
From mexicanfoodjournal.com
WHITE BEAN HUEVOS RANCHEROS RECIPE - NEAL FRASER | FOOD & WINE
From foodandwine.com
EASY HUEVOS RANCHEROS RECIPE - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
BLACK BEAN HUEVOS RANCHEROS RECIPE | BRUNCH IDEAS - TESCO REAL …
From realfood.tesco.com
SUNDAY BRUNCH: BLACK BEAN HUEVOS RANCHEROS RECIPE
From stagetecture.com
HOW TO MAKE THE BEST HUEVOS RANCHEROS - KITCHN
From thekitchn.com
HUEVOS RANCHEROS RECIPE - SIMPLY SCRATCH
From simplyscratch.com
HOW TO MAKE HUEVOS RANCHEROS AT HOME - ¡HOLA! JALAPEÑO
From holajalapeno.com
HUEVOS RANCHEROS - FARM FLAVOR RECIPE
From farmflavor.com
EASIEST HUEVOS RANCHEROS - LEANNE BROWN
From leannebrown.com
HUEVOS RANCHEROS - DOJO EATS
From dojoeats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love