Huevos Rancheros With Chipotle Black Bean Sauce And Avocado Salsa Recipes

HUEVOS RANCHEROS

Huevos Rancheros image

Provided by Geoffrey Zakarian

Time 15m

Yield 4 servings

Number Of Ingredients 9

Ingredients

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.

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

Ingredients

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 WITH QUICK STEWED BLACK BEANS

Huevos Rancheros with Quick Stewed Black Beans image

Provided by Food Network

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 23

Ingredients

1 tablespoon olive oil
1/2 red onion, finely diced
Kosher salt
3 garlic cloves, finely minced
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
2 sprigs oregano
1/2 orange
One 540-milliliter/18.25-ounce can black beans, undrained
1/4 cup water (60 milliliters)
3 medium ripe tomatoes, such as Roma or vine-ripe, roughly chopped
1/2 red onion, roughly chopped
1/2 to 1 jalapeño pepper, roughly chopped
1/4 cup cilantro, roughly chopped
1 garlic clove, roughly chopped
1 lime, juiced
1 tablespoon olive oil
Kosher salt
4 corn tortillas
2 teaspoons olive oil (for frying eggs)
4 eggs
Kosher salt
Optional toppings: crumbled cotija or feta cheese, diced avocado, sour cream, fresh cilantro and/or oregano, sliced jalapeños, lime wedges, hot sauce

Steps:

For the beans: Heat the oil in a medium saucepan over medium heat. Add the onions, season with salt and cook for 3 to 5 minutes, or until softened and beginning to brown. Add the garlic and cook for 30 seconds. Add the cumin, cayenne, oregano, orange, beans with their juices and the water. Bring to a simmer. Reduce the heat to low and simmer for 25 to 30 minutes.
Meanwhile, for the salsa: Add the tomatoes, onions, jalapeño, cilantro, garlic, lime juice and oil into the bowl of a food processor. Season with salt and pulse until finely chopped and saucy. Season to taste and set aside. (If your tomatoes weren't the sweetest, feel free to pour the salsa into a skillet or saucepan and cook over medium-low heat for 5 to 10 minutes to reduce slightly and sweeten up.)
For the garnish: If using a gas stove or if you have access to a grill, turn on the heat and quickly heat the corn tortillas directly over the flame until lightly charred and set aside. You can also heat the tortillas in a pan over medium heat.
Heat some oil in a medium nonstick skillet over medium heat. Add the eggs and fry until the whites are set and the yolks are still runny. Season with salt.
To serve, place the tortillas onto plates and top each with black beans and a fried egg. Spoon the salsa overtop and garnish with toppings of your choice.

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