Classic Huevos Rancheros with lightened-up refried black beans, zesty tomato salsa, and sunny side up eggs — the breakfast of champions!
Hey there, long time no chat. I got my first cold of the season last week and so I’ve been a little disconnected with the online world. But you haven’t missed anything exciting over here though. To get over the cold, I’ve been diligently sipping on hot teas with honey and my trusty chicken noodle soup, making fruit smoothies everyday to amp up on those much needed vitamins, and sleeping a lot. And I mean A LOT. During the work week, I get 7 to 8 hours of sleep per night on average before waking up to the blinking red light on my Blackberry, but this past weekend, I powered down early on Friday and I slept for a record high of 12 hours on Saturday! I guess my body was in need of extra Zzzz’s. Sometimes good ol’ sleep seems to be the best remedy.
In other news, I have quite the recipe to share with you today. James and I have Mexican food on our brains lately (Rick Bayless-obsessed!) and we’ve been experimenting with a variety of Mexican dishes at home. Huevos Rancheros is one of them.
Crispy corn tortillas topped with creamy black beans, zesty tomato salsa, and perfectly sunny side up eggs, Huevos Rancheros has always been a favorite brunch dish of mine. And this one especially so because it is made with lightened up “refried” beans. As you may know, refried beans is a Mexican staples traditionally made with lard. Instead of using lard, I make a fat-free version that offers the traditional flavors and creaminess without the guilt at all!
Wish you could reach into the photo and grab a bite right now? Me too.
Traditional or not, I like to top my huevos with a healthy sprinkle of cheddar cheese. Crumbled feta or cotija cheese would be great as well.
We have also made meat versions of this dish with chili-spiced beef and fried chorizos, but no matter which way you serve it, this dish is so delicious and perfectly substantial with or without meat.
- 1 small onion, diced
- 2 cloves garlic, mined
- 1 jalapeno, finely chopped
- 1 tsp ground cumin
- 1 15oz can black beans, drained and rinsed
- 1 cup water
- 1 tbsp vegetable oil
- 4 large eggs
- 4 6-inch corn tortillas, warmed or fried
- Salt and pepper, to taste
- Optional toppings: your favorite salsa, cheese, hot sauce, cilantro
- In a medium saucepan, add onions, garlic, jalapeno, cumin, black beans, and water. Bring to a boil and then simmer on low until the vegetables are softened and the beans are creamy, about 10 minutes. Smash with a potato masher. Simmer further or add more water to achieve desired consistency. Season with salt and pepper to taste.
- Heat oil in a nonstick pan and fry the eggs sunny-side up. Season with salt and pepper.
- Meanwhile, place two warm tortillas on each plate. Divide the beans among the two plates and top with two fried eggs. Top with salsa, cheese, and fresh cilantro. Serve immediately.