Huevos Rancheros with Black Bean Salsa
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This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 499 |
| pro | 25 g |
| total fat | 28 g |
| sat. fat | 10 g |
| carb | 41 g |
| fibre | 8 g |
| chol | 398 mg |
| sodium | 1,207 mg |
| % RDI: | - |
| calcium | 35 |
| iron | 28 |
| vit A | 40 |
| vit C | 67 |
| folate | 70 |
Huevos rancheros, or ranch eggs, is a Tex-Mex breakfast favourite. It is traditionally made with fried eggs, but we like this creamy scrambled version. If time is tight, use bottled salsa instead of the ranchero sauce.
Ingredients
- 8 small (6 inch/18 cm) corn tortillas or flour tortillas
- 3/4 cup shredded Monterey jack cheese
- Scrambeled Eggs:
- 8 eggs
- 1/4 cup milk
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 tsp butter
- Black Bean Salsa:
- 1/2 cup drained and rinsed canned black beans
- 1/2 avocado, peeled and diced
- 2 tbsp finely chopped fresh coriander
- 2 tsp lime juice
- 1/4 tsp cumin
- 1/4 tsp salt
- 1/4 tsp pepper
- Ranchero Sauce:
- 1 tbsp vegetable oil
- 1 onion, finely chopped
- 1/2 sweet green pepper, diced
- 1 clove garlic, minced
- 1 tbsp minced seeded jalapeno pepper
- 1 can diced tomatoes
- 2 tsp wine vinegar
- 1 tsp dried oregano
- 1 tsp chili powder
- 1/4 tsp salt
- 1/4 tsp pepper
Preparation
Ranchero Sauce: In saucepan, heat oil over medium heat; fry onion, green pepper, garlic and jalape?epper, stirring occasionally, until softened, about 8 minutes.
Add tomatoes, vinegar, oregano, chili powder, salt and pepper; reduce heat and simmer, uncovered, until thick enough that spoon drawn across bottom of pan leaves space, about 20 minutes. (Make-ahead: Let cool completely; refrigerate in airtight container for up to 2 days.)
Black Bean Salsa: In bowl, stir together black beans, avocado, coriander, lime juice, cumin, salt and pepper; set aside. (Make-ahead: Cover and refrigerate for up to 2 hours.)
Place tortillas in single layer on large greased rimmed baking sheet. Bake in 350°F (180°C) oven, turning once, until lightly crisped, about 5 minutes.
Scrambled Eggs: Meanwhile, in bowl, whisk together eggs, milk, salt and pepper. In large nonstick skillet, melt butter over medium heat; pour in egg mixture and cook over medium-low heat until beginning to set. Gently draw spatula across bottom of pan to form large soft curds; cook, stirring, until thickened and moist but no liquid remains, about 3 minutes.
Overlap 2 tortillas on each plate. Spoon sauce over top; top with Monterey Jack cheese, eggs and salsa.
Add tomatoes, vinegar, oregano, chili powder, salt and pepper; reduce heat and simmer, uncovered, until thick enough that spoon drawn across bottom of pan leaves space, about 20 minutes. (Make-ahead: Let cool completely; refrigerate in airtight container for up to 2 days.)
Black Bean Salsa: In bowl, stir together black beans, avocado, coriander, lime juice, cumin, salt and pepper; set aside. (Make-ahead: Cover and refrigerate for up to 2 hours.)
Place tortillas in single layer on large greased rimmed baking sheet. Bake in 350°F (180°C) oven, turning once, until lightly crisped, about 5 minutes.
Scrambled Eggs: Meanwhile, in bowl, whisk together eggs, milk, salt and pepper. In large nonstick skillet, melt butter over medium heat; pour in egg mixture and cook over medium-low heat until beginning to set. Gently draw spatula across bottom of pan to form large soft curds; cook, stirring, until thickened and moist but no liquid remains, about 3 minutes.
Overlap 2 tortillas on each plate. Spoon sauce over top; top with Monterey Jack cheese, eggs and salsa.
Source : Canadian Living Magazine: June 2007
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