Huevos Rancheros with Black Bean Salsa

Author: Canadian Living

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.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: June 2007

Ingredients

  • 8 corn tortillas
  • 8 flour tortillas
  • 3/4 cups shredded Monterey Jack cheese
Black Bean Salsa:
  • 1/2 cup drained and rinsed canned black beans
  • 1/2 avocado peeled and diced
  • 2 tablespoons finely chopped fresh coriander
  • 2 teaspoons lime juice
  • 1/4 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
Ranchero Sauce:
  • 1 tablespoon vegetable oil
  • 1 onion finely chopped
  • 1/2 sweet green pepper diced
  • 1 clove garlic minced
  • 1 tablespoon minced seeded jalapeno pepper
  • 1 can diced tomatoes
  • 2 teaspoons wine vinegar
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
Scrambeled Eggs:
  • 8 eggs
  • 1/4 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons butter

Method

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.

Nutritional facts Per serving: about

  • Sodium 1207 mg
  • Protein 25 g
  • Calories 499.0
  • Total fat 28 g
  • Cholesterol 398 mg
  • Saturated fat 10 g
  • Total carbohydrate 41 g

%RDI

  • Iron 28.0
  • Fibre 0.0
  • Folate 70.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 35.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 40.0
  • Vitamin C 67.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Huevos Rancheros with Black Bean Salsa

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