Huevos Rancheros With Avocado Salsa Verde
This flavorful huevos rancheros recipe brings together smoky black beans, creamy avocado salsa verde, perfectly cooked eggs, and a colorful array of toppings. It's a delicious and satisfying breakfast or brunch option that is sure to impress your taste buds with its vibrant flavors and textures. Dishing up a plate of these huevos rancheros is a culinary experience that will brighten your morning and have you looking forward to every bite.
— Constant Cookbook
Ingredients
- 2 cans black black beans, rinsed and drained (or about 3 cups cooked black beans)
- 1 tablespoon olive oil
- 1/2 medium red onion, chopped
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin powder
- 1/4 teaspoon cayenne pepper (optional)
- 1 lime, halved
- Salt and pepper, to taste
- 1 cup mild salsa verde from a jar
- 1 ripe avocado, pitted and sliced
- Big handful cilantro (some stems are ok)
- 1 medium jalapeño, deseeded and roughly chopped (save 1/2 of jalapeño for garnish)
- 1 garlic clove, roughly chopped
- 1/2 lime, halved
- 4+ corn tortillas
- 4+ eggs
- 1/2 cup feta, crumbled
- Small handful cilantro, roughly chopped
- 4 radishes, sliced into very thin pieces
- 1/2 jalapeño, finely chopped
- Hot sauce (Cholula is my favorite)
Instructions
- Cook the beans: Heat a drizzle of olive oil in a medium-sized saucepan (with a lid) over medium heat. Once the oil is warmed, add the onion and sauté for a few minutes, stirring often, until the onions are turning translucent. Add the chili powder, cumin and cayenne and stir. Add the beans and 1/4 cup water and stir to combine. Cover the pan, reduce heat, and let the beans simmer for about 10 minutes (if the beans seem dry at any point, add a splash of water). Remove from heat, mash some of the beans with the back of a big spoon and cover the pan until you are ready to serve.
- Make the avocado salsa verde: In a food processor, combine the salsa verde, avocado, cilantro, 1/2 of the jalapeño, garlic clove and the juice of 1/2 lime. Purée the salsa until it is super creamy, stopping to scrape down the sides as necessary. Transfer the salsa verde to a small saucepan and gently warm it over medium-low heat, stirring often (or transfer the salsa to a bowl and warm it in the microwave). Don’t overheat this stuff! Cover the salsa until you’re ready to serve.
- Cook the eggs: However you’d like ’em. I fried mine but I won’t judge if you scramble yours. Top with a light sprinkle of salt and pepper.
- Warm the tortillas: Directly over a medium-low gas burner flame or in a pan, flipping until warmed through.
- Assemble the huevos rancheros: On each plate, top tortilla(s) with black beans, avocado sauce and egg(s). Garnish with crumbled feta, cilantro, chopped radishes and jalapeño. Serve with a bottle of hot sauce on the side.
Cook Time
20M
Prep Time
PT15M
Yield
4
Nutrition
- Calories: 492 calories
- Sugar Content: 5 g
- Sodium Content: 1447.1 mg
- Fat Content: 19.5 g
- Saturated Fat Content: 5.9 g
- Trans Fat Content: 0 g
- Carbohydrate Content: 57.1 g
- Fiber Content: 20.6 g
- Protein Content: 25.1 g
- Cholesterol Content: 202.7 mg
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