Fantastic Huevos Rancheros With Cumin Lime Cream Recipes

HUEVOS RANCHEROS

Huevos rancheros image

Enjoy this Mexican-inspired vegetarian brunch of egg, tomato, avocado, kidney beans and cheese, on top of tortilla. It's spicy, filling and full of flavour

Provided by Niamh Hempenstall

Time 25m

Number Of Ingredients 15

Ingredients

2 tbsp olive oil
1 small onion , diced
2 garlic cloves , crushed
400g can red kidney beans , drained and rinsed
1 tsp ground cumin
¼ tsp chilli powder
½ tsp dried oregano
4 eggs
4 small flour tortillas , warmed
1 large tomato , diced
handful pickled jalapeño peppers , roughly chopped
30g cheddar , grated
1 avocado , peeled, de-stoned and diced
1 lime , half juiced, half cut into wedges, to serve
chopped coriander , to serve

Steps:

Heat 1 tbsp oil in a large pan. Add the onions with a pinch of salt, and cook until translucent, around 3-4 mins. Add the garlic and cook for a minute more.
Stir in the beans, cumin, chilli powder, oregano, some seasoning and 100ml water. Cook for 5-7 mins, stirring occasionally, or until the beans have softened, then remove from the heat, mash and set aside.
Heat the remaining oil in a large frying pan over a medium-high heat. Crack in the eggs, then reduce the heat to low and cook slowly until the whites are completely firm.
To assemble, spread the beans onto the tortillas, add the tomatoes and jalapeños and sprinkle with cheese. Top with some avocado, a squeeze of lime juice and a fried egg, then scatter with coriander. Serve with the lime wedges on the side.

Nutrition Facts : Calories 540 calories, Fat 29 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 5 grams sugar, Fiber 10 grams fiber, Protein 21 grams protein, Sodium 1.5 milligram of sodium

FANTASTIC HUEVOS RANCHEROS WITH CUMIN LIME CREAM

Fantastic Huevos Rancheros With Cumin Lime Cream image

Make and share this Fantastic Huevos Rancheros With Cumin Lime Cream recipe from Food.com.

Provided by Brookelynne26

Categories Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup sour cream
1 tablespoon finely grated lime zest (about 1 lime)
2 tablespoons fresh lime juice
1/2 teaspoon paprika
1/2 teaspoon cumin
salt and pepper
vegetable oil
15 ounces refried black beans or 15 ounces pinto beans
8 (8 inch) flour tortillas
1 cup shredded monterey jack cheese
1 cup salsa
8 large eggs

Steps:

Make the Cream Sauce: Stir together all ingredients in a small bowl and refrigerate until ready to use. May be refrigerated up to 2 days.
For the Eggs: Warm the refried beans in order to make them easier to spread. Spread a thin layer on four of the tortillas and sprinkle the other four with the cheese. Heat a few teaspoons of oil on a griddle or large skillet. Place one chhese and one bean tortilla on griddle and when cheese melts invert the cheese tortilla over the bean tortilla. Cook until golden on both sides. Transfer to a warm plate. Repeat with remaning quesadillas, keeping them in a warm oven or covered with foil.
Either poach or fry eggs to your liking.
To serve cut each quesadilla into six wedges. Arrange in a circle with points facing out on a warm plate. Top with salsa and place two eggs on top. Drizzle cumin lime cream over each serving.

Nutrition Facts : Calories 784.4, Fat 34.7, SaturatedFat 14.9, Cholesterol 469.3, Sodium 1726, Carbohydrate 81.2, Fiber 10.3, Sugar 5.5, Protein 36.6

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