Black Bean Huevos Rancheros

Name: Black Bean Huevos Rancheros
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Mexican
Ingredients: 539 grams black beans, drained and rinsed; 2 teaspoons canola oil; 118 milliliters chicken broth; 1 teaspoon chopped chipotle chiles in adobo sauce; 8 7-inchs (7 inch) corn tortillas; 4 eggs; 59 milliliters chopped fresh cilantro; 2 cloves garlic, minced; 59 milliliters sliced green onions; 1 fresh jalapeno pepper, seeded and finely chopped; 2 Tbsps fresh lime juice; 118 milliliters shredded Monterey Jack cheese; 4 servings salt, to taste; 355 milliliters fresh tomatoes, seeded and finely chopped

Black Bean Huevos Rancheros

Black Bean Huevos Rancheros is a gluten free and vegetarian recipe with 4 servings. One serving contains 419 calories, 22g of protein, and 13g of fat. This recipe covers 23% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 50 minutes. A few people really liked this morn meal. If you have eggs, canolan oil, lime juice, and a few other ingredients on hand, you can make it. This recipe is typical of Mexican cuisine.

Instructions

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.

Ingredients you will need

Jalapeno Pepper

Minced Garlic

Green Onions

Lime Juice

Cilantro

Tomato

Clove

Salsa

Salt

Equipment you will use

Bowl

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.

Equipment you will use

Baking Sheet

Oven

Place 1 teaspoon canola oil in a skillet, and heat over medium heat. Stir in the garlic, and cook 1 minute until light brown.

Ingredients you will need

Canola Oil

Garlic

Equipment you will use

Frying Pan

Mix in the black beans, chicken broth, and chiles; simmer until beans are heated through, about 5 minutes. Turn off heat, and keep warm.

Ingredients you will need

Chicken Broth

Black Beans

Chili Pepper

Beans

Place four tortillas on the prepared baking sheet.

Ingredients you will need

Tortilla

Equipment you will use

Baking Sheet

Sprinkle the cheese evenly over the tortillas. Top with the remaining four tortillas. Cover the baking sheet with aluminum foil.

Ingredients you will need

Tortilla

Cheese

Equipment you will use

Aluminum Foil

Baking Sheet

Bake tortillas in preheated oven until cheese melts, about 5 minutes.

Ingredients you will need

Tortilla

Cheese

Equipment you will use

Oven

Place the remaining 1 teaspoon canola oil in a skillet, and heat over medium heat. Crack eggs into skillet, and cook to desired firmness.

Ingredients you will need

Canola Oil

Egg

Equipment you will use

Frying Pan

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.

Ingredients you will need

Tortilla

Salsa

Egg

Serve immediately.

Equipment

Ingredients

Servings:

539grams

black beans, drained and rinsed 2teaspoons

canola oil 118milliliters

chicken broth 1teaspoon

chopped chipotle chiles in adobo sauce 87-inchs

(7 inch) corn tortillas 4

eggs 59milliliters

chopped fresh cilantro 2cloves

garlic, minced 59milliliters

sliced green onions 1

fresh jalapeno pepper, seeded and finely chopped 2Tbsps

fresh lime juice 118milliliters

shredded Monterey Jack cheese 4servings

salt, to taste 355milliliters

fresh tomatoes, seeded and finely chopped

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Teutonic Gamay Pinot Noir Blend 1787 AD with a 4.6 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.