Huevos Rancheros With Black Bean Puree Recipes

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BLACK BEAN HUEVOS RANCHEROS



Black Bean Huevos Rancheros image

Layered with black beans plus fresh salsa and shredded Monterey Jack cheese, this is a delicious version of the classic Spanish or Mexican 'rancher's eggs' dish.

Provided by ZZ

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 50m

Yield 4

Number Of Ingredients 15

1 ½ cups fresh tomatoes, seeded and finely chopped
¼ cup sliced green onions
¼ cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 fresh jalapeno pepper, seeded and finely chopped
1 clove garlic, minced
salt, to taste
2 teaspoons canola oil
2 cloves garlic, minced
1 (19 ounce) can black beans, drained and rinsed
½ cup chicken broth
1 teaspoon chopped chipotle chiles in adobo sauce
8 (7 inch) corn tortillas
½ cup shredded Monterey Jack cheese
4 eggs

Steps:

  • To make the salsa, stir the tomatoes, green onions, cilantro, lime juice, jalapeno pepper, 1 clove minced garlic, and salt to taste, together in a bowl until well blended. Cover, and refrigerate until needed.
  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
  • Place 1 teaspoon canola oil in a skillet, and heat over medium heat. Stir in the garlic, and cook 1 minute until light brown. Mix in the black beans, chicken broth, and chiles; simmer until beans are heated through, about 5 minutes. Turn off heat, and keep warm.
  • Place four tortillas on the prepared baking sheet. Sprinkle the cheese evenly over the tortillas. Top with the remaining four tortillas. Cover the baking sheet with aluminum foil.
  • Bake tortillas in preheated oven until cheese melts, about 5 minutes.
  • Place the remaining 1 teaspoon canola oil in a skillet, and heat over medium heat. Crack eggs into skillet, and cook to desired firmness.
  • To assemble huevos rancheros, place filled tortillas on four serving plates. Top each tortilla with black bean mixture, a layer of salsa, and an egg. Serve immediately.

Nutrition Facts : Calories 439.9 calories, Carbohydrate 52.9 g, Cholesterol 213.7 mg, Fat 16.5 g, Fiber 14.1 g, Protein 22.7 g, SaturatedFat 5.4 g, Sodium 893.3 mg, Sugar 3.3 g

HUEVOS RANCHEROS



Huevos Rancheros image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 9

One 15-ounce can refried beans
2 tablespoons unsalted butter
4 large eggs
Kosher salt and freshly ground black pepper
4 hard corn taco shells, toasted in the oven and broken in half
1 ripe avocado, pitted, peeled and diced or sliced
1 cup store-bought pico de gallo or jarred salsa
1/4 cup roughly chopped fresh cilantro
Hot sauce, for serving, optional

Steps:

  • Place the refried beans in a small pot or skillet and heat over medium heat until hot.
  • Heat a large nonstick skillet over medium-high heat and add the butter. Carefully crack the eggs into the skillet, season with salt and pepper and cook until the yolks are done to your liking, 2 to 3 minutes for sunny-side up eggs with still-runny yolks.
  • To serve, set up 4 plates. Spoon refried beans onto the bottom of each plate and top with a broken taco shell to form a circle. Top each with a cooked egg and avocado, then season with salt. Add some pico de gallo and cilantro. Drizzle with hot sauce if desired.

HUEVOS RANCHEROS



Huevos Rancheros image

Provided by Robert Clark

Categories     breakfast, main course

Time 45m

Yield Four servings

Number Of Ingredients 13

1 1/2 cups dried black beans
3 large cloves garlic
1 dried chipotle chili
Sea salt, to taste
5 tablespoons lard, goose or duck fat, or corn oil
6 large, ripe tomatoes (about 2 1/2 pounds)
2 serrano chilis
2 poblano chilis
1 large white onion
1 bunch cilantro, plus a bit for garnish
Butter, for frying
8 large eggs
Sour cream, for garnish

Steps:

  • Place the beans, two of the garlic cloves and the chipotle chili in a saucepan, cover with water in a saucepan and simmer until the beans are very soft. Drain, season with salt to taste, and discard the chili. (The beans may be prepared in advance and refrigerated, but should be allowed to return to room temperature prior to frying.)
  • Melt three tablespoons of the lard over medium heat in a heavy bottomed frying pan. Mash the cooked beans with a potato masher or large spoon, to prevent spattering, and add to the pan. Fry until the beans have a firm but fairly smooth consistency; set aside and keep warm.
  • Place the tomatoes in a heavy pan or on a griddle, either under the broiler or on top of the stove, and roast until the skin blisters and blackens. Do not peel.
  • Over an open flame or under the broiler, roast the poblano and serrano chilis until their skin blisters and starts to blacken. Peel the poblanos and slice them into long, thin strips. (The smaller serranos need not be peeled.)
  • Finely chop the onion and the remaining garlic, melt the remaining lard in a heavy-bottomed frying pan, and add the onions and garlic to it. Cook over medium to low heat until cooked through but not browned. Core the roasted tomatoes. In a food processor or mill, make a rough puree of the tomatoes, with their skins, and the roasted serrano chilis. Add the puree to the cooked onion and garlic. Firmly tie the bunch of fresh cilantro and add it. Cook for 15 minutes over medium heat, or until the sauce thickens a little. Season to taste with salt. Remove and discard the cilantro.
  • Fry the eggs sunnyside up in a little butter. Spoon generous quantities of salsa ranchero onto plates and place two fried eggs on top of each serving. Criss-cross strips of roasted poblano chili on top of the eggs. Serve the beans on the side and garnish with a spoonful of sour cream and a sprig of cilantro.

Nutrition Facts : @context http, Calories 1202, UnsaturatedFat 35 grams, Carbohydrate 64 grams, Fat 93 grams, Fiber 16 grams, Protein 33 grams, SaturatedFat 52 grams, Sodium 1486 milligrams, Sugar 12 grams, TransFat 3 grams

HUEVOS RANCHEROS



Huevos Rancheros image

Provided by Jason Epstein

Categories     brunch, main course

Time 45m

Yield 4 servings

Number Of Ingredients 16

1 large ripe tomato, peeled, seeded and chopped
1 cup chopped onions
1 jalapeño, seeded and chopped
1 cup loosely packed cilantro leaves (no stems), chopped
Juice of 1 large lime
Salt and freshly ground pepper to taste
2 cups medium Salsa Picante brand or similar medium salsa
1 (15 1/2-ounce) can Goya black beans, undrained
1 tablespoon olive oil
1 cup chopped onions
4 flour tortillas (10-inch burrito size)
6 fresh eggs
1 cup grated Monterey Jack cheese
Salt and freshly ground pepper to taste
1/2 cup sour cream, preferably Mexican
Nonstick cooking spray

Steps:

  • Make the Pico de Gallo: Combine the ingredients in a medium bowl and mix well. Cover and refrigerate.
  • Preheat the oven to 350 degrees. Set aside a generous 1/3 cup salsa. Place remainder in a 2-quart saucepan, add the black beans and their juice, stir and cook over medium heat until thickened but still juicy, about 10 minutes.
  • Heat the oil in a small saucepan over medium heat and add the onions. Cover and cook until tender, about 7 minutes, stirring frequently. Set aside.
  • Grease 4 (8-inch) round cake pans, pie plates or oven-safe skillets with cooking spray and carefully fit a tortilla in each, gently pleating the excess on the sides. Bake until crisp, 8 to 10 minutes.
  • Meanwhile, scramble the eggs. (I like to put the raw eggs through a colander and cook them in a nonstick pan over a pot of simmering water.)
  • Spread a generous tablespoon of reserved salsa over the bottom of each tortilla cup and spoon 1/4 of the scrambled eggs and then 1/4 of the cheese on top of each. Heat in the oven until the cheese melts, about 2 minutes.
  • To serve: Carefully slide each tortilla cup from the pan onto a serving plate. Stir the onions into the black-bean mixture and season with salt and pepper. Serve with the bean mixture, Pico de Gallo and the sour cream on the side, to spoon as desired into the tortilla cups.

Nutrition Facts : @context http, Calories 700, UnsaturatedFat 20 grams, Carbohydrate 68 grams, Fat 36 grams, Fiber 15 grams, Protein 31 grams, SaturatedFat 13 grams, Sodium 1748 milligrams, Sugar 13 grams, TransFat 0 grams

HUEVOS RANCHEROS WITH BLACK BEAN PUREE



Huevos Rancheros With Black Bean Puree image

Make and share this Huevos Rancheros With Black Bean Puree recipe from Food.com.

Provided by rs_buck

Categories     Breakfast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

1 (15 1/2 ounce) can black beans, drained and rinsed
1 garlic clove, smashed
1 teaspoon ground cumin
1/2 teaspoon fresh lime juice
2 teaspoons extra virgin olive oil
1 pinch salt
2 (12 inch) flour tortillas
1 tablespoon melted butter
8 eggs
1/2 cup shredded cheddar cheese
1/2 cup shredded monterey jack pepper cheese
sour cream
salsa

Steps:

  • For black bean puree: combine all ingredients in bowl of food processor and blend until smooth.
  • Stack tortillas on cutting board. Using the bottom of your ramekin as s guide, cut 8 circles out of the tortillas.
  • Spread black bean puree evenly on 1 side of each tortilla round.
  • Place 1 round, bean side up in each ramekin.
  • Crack 2 eggs into each ramekin then add 1/4 cup of salsa and 1 tablespoon each of the cheddar and pepper jack cheeses.
  • Cover with another tortilla round, bean side down.
  • Brush tops of each tortilla with butter and bake for 35 minutes (place ramekins on cookie sheet to avoid overflow).
  • During the last 10 minutes of cooking, top ramekins with remaining cheese
  • Serve with sour cream and more salsa.

Nutrition Facts : Calories 581.3, Fat 28, SaturatedFat 11.9, Cholesterol 458, Sodium 631.9, Carbohydrate 49.2, Fiber 10.9, Sugar 1.8, Protein 32.9

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