Today I am going to share my recipe for huevos rancheros. This meal was actually my boyfriend’s idea. We were kind of joking around about this dish, and then I was like I think I could make this! So we decided to give it a try! I went on pinterest to get some ideas and to understand the basics of the recipe, and I came up with my own version. I think it came out wonderfully, and it is an easy meatless meal, that is perfect for lent! It is very filling dinner, and Phil and I both really enjoyed it! I hope you all will give it a try and let me know how you like it!
- 1/2 cup chicken broth (or use vegetable broth if it is a meatless day)
- 3 corn tortillas
- 6 eggs
- Dash of almond milk (or regular milk, I used almond because its all I had in the house)
- 1/2 of an avocado, diced
- 1 1/2 Tbsp olive oil
- 1 tsp minced garlic
- 1 15.5oz can of black beans, be sure to rinse and drain the beans
- 1 oz panela cheese, finely diced (This is a really yummy mild Mexican cheese, but if you cannot find it I am sure shredded cheddar cheese would be fine too!)
- 1 cup of Salsa (I like hot, but use whatever heat level you prefer)
- 1 tsp Cumin
- 3 Tbsp chopped fresh cilantro
- Salt and pepper to taste
Firstly, I like to toast the tortillas. I actually do this in the oven, so that I do not use too much oil frying them. Place the tortillas on a cookie sheet and brush both sides lightly with olive oil. I seriously think I use no more than a teaspoon for all of them together. Bake in the oven at 350 F. After a couple of minutes flip them over so that they toast on both sides. Take them out of the oven when they are lightly browned and crispy.
While you are toasting the tortillas, you can easily prepare the rest of the meal. In a small sauce pan heat up the salsa over low heat and let it simmer until the meal is ready to be served.
The next part of the meal is home made refried black beans. This is probably the most delicious and exciting part of the meal. In a skillet pan, heat 1 Tbsp of olive oil and lightly saute the garlic. Add the salt, pepper, and cumin to the pan and keep stirring the garlic. Add the beans to the pan and fry them for a couple of minutes. They should start drying out, and when this happens add the chicken or vegetable broth to thin them out. Keep cooking them until they reach your desired thickness.
Lastly, we will cook the eggs. Crack all of the eggs in a bowl and whisk them together with the dash of almond milk (or regular milk) and some salt and pepper. Heat the remaining olive oil in a pan, and then add the eggs and cook them for a couple of minutes until they are scrambled. And that is it!
Place the tortillas on the plates and top with the eggs and beans. Spoon the warm salsa over the eggs, a sprinkle the fresh cilantro and cheese over all of the plates. Serve with the fresh diced avocado. Enjoy!Serves: 3, WW P +: 11 per serving