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Huevos Rancheros
Prepare the flavors of Huevos Rancheros, a dish that blends breakfast and dinner in a tasty way. Picture eggs, beans, and more coming together for a flavor-packed meal, stepping away from the usual morning routine.
To create this dish, gather simple ingredients like eggs, black beans, corn, onion, garlic, bell pepper, diced tomatoes, and green chilies. These elements mix to form a hearty salsa bursting with savory goodness.
Start by sautéing chopped onions, garlic, and bell peppers until soft and fragrant. Add diced tomatoes, green chilies, cumin, chili powder, salt, and pepper, letting the mixture simmer to fill your kitchen with inviting aromas.
Toss in black beans and corn, letting them soak up the flavors. Warm flour tortillas in a skillet, giving them a cozy touch before joining the party.
Now, crack eggs into the salsa, creating pockets of deliciousness. Cover the skillet and let the eggs cook to your liking.
Assemble your creation by placing a tortilla on each plate, spooning the bean and egg mix on top, and sprinkling with shredded cheese. Add fresh cilantro for an extra pop of flavor.
With around 400 calories per serving, this Huevos Rancheros is not only tasty but also satisfying. Feel free to add your twists, like sour cream or avocado slices. Enjoy a laid-back breakfast-for-dinner experience that might just become a favorite!
Huevos Rancheros
Experience the best of breakfast-for-dinner with Huevos Rancheros. This Mexican inspired delight features a savory salsa of tomatoes,black beans, and corn, crowned with perfectly cooked eggs. Served on warm tortillas with cheese and cilantro, it's a quick, customizable, and flavorful fusion dish.
Equipment
- Skillet
- Spatula
- Mixing bowls
- Can opener
- Cooking spoon
Ingredients
- 8 large eggs
- 2 cups black beans cooked and drained
- 1 cup corn kernels fresh or frozen
- 1 onion finely chopped
- 2 cloves garlic minced
- 1 bell pepper diced
- 1 can (14 oz) diced tomatoes undrained
- 1 can (4 oz) diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded Mexican blend cheese
- Fresh cilantro chopped, for garnish
- 4 large flour tortillas
Instructions
- Prepare the Salsa: In a skillet over medium heat, sauté the chopped onion, garlic, and bell pepper until softened.
- Add diced tomatoes, green chilies, cumin, chili powder, salt, and pepper. Simmer for 10 minutes until the salsa thickens.
- Cook the Beans and Corn: Add black beans and corn to the skillet with the salsa. Cook until heated through. Adjust seasoning if needed.
- Warm the Tortillas: In a separate skillet, warm the flour tortillas over medium heat, flipping them to ensure even heating.
- Cook the Eggs: In the salsa skillet, create little wells in the bean mixture and crack an egg into each well. Cover and cook until the eggs are done to your liking.
- Assemble the Dish: Place a tortilla on each plate.
- Spoon the bean and egg mixture over the tortillas.
- Sprinkle shredded cheese over the top.
- Garnish with fresh cilantro.
- Serve: Serve immediately while the eggs are still runny, if desired.
Notes
- Customize the spice level by adjusting the amount of chili powder and green chilies.
- Add a dollop of sour cream or avocado slices for extra richness.
