Huevos Rancheros With Chipotle Black Bean Sauce And Avocado Salsa Food

HUEVOS RANCHEROS

Steps:

• Place the refried beans in a small pot or skillet and heat over medium heat until hot.
• Heat a large nonstick skillet over medium-high heat and add the butter. Carefully crack the eggs into the skillet, season with salt and pepper and cook until the yolks are done to your liking, 2 to 3 minutes for sunny-side up eggs with still-runny yolks.
• To serve, set up 4 plates. Spoon refried beans onto the bottom of each plate and top with a broken taco shell to form a circle. Top each with a cooked egg and avocado, then season with salt. Add some pico de gallo and cilantro. Drizzle with hot sauce if desired.

BLACK BEAN HUEVOS RANCHEROS

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.

BLACK BEAN HUEVOS RANCHEROS

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.

HUEVOS RANCHEROS

Steps:

• Preheat oven to 450 degrees.
• Place chipotle pepper and jalapeno pepper in small saucepan and cover with water. Bring to a boil and turn off heat. Set aside until chipotle is softened, about 30 minutes, and drain. If you want a milder salsa, seed peppers.
• Meanwhile place tomatillos and tomatoes in a shallow metal baking pan and roast in oven for 15-20 minutes and remove without turning off oven.
• Transfer to a blender and add drained peppers (you might want to start with half a pepper each and adjust according to taste) and oil, oregano, marjoram, lime juice, salt & pepper and cilantro, if desired. Blend well until smooth.
• Place tortillas on a large baking sheet and spread evenly with cheese. Bake about 3 minutes.
• Meanwhile, cook eggs to taste (scrambled, fried or poached).
• Place an egg on each tortilla, and top with a generous tablespoon of sauce, onions, parmesan cheese and cilantro if desired.