Huevos Rancheros with Black Bean Puree

Name: Huevos Rancheros with Black Bean Puree
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 Tbsp melted butter; 439 grams black beans, drained and rinsed; 59 milliliters chopped cilantro leaves; 8 eggs, room temperature; 2 12-inchs (12-inch) flour tortillas; 1 clove garlic, smashed; 1 garlic clove, chopped; 1 teaspoon ground cumin; 1 teaspoons hot sauce (recommended: Franks Red Hot); 1 medium jalapeno, chopped; 1 teaspoons lime juice; 1 Tbsp lime juice; 2 teaspoons extra-virgin olive oil; 1 small onion, chopped; 118 milliliters shredded pepper jack cheese; 1 pinch Pinch salt; 4 servings Salt and freshly ground black pepper; 118 milliliters shredded Cheddar; 4 servings Sour cream, for garnish; 2 smalls tomatoes, seeded and chopped

The recipe Huevos Rancheros with Black Bean Puree is ready in about 50 minutes and is definitely a great vegetarian option for lovers of Mexican food. This morn meal has 620 calories, 31g of protein, and 31g of fat per serving. This recipe serves 4. This recipe covers 29% of your daily requirements of vitamins and minerals. Head to the store and pick up onion, jalapeno, cream, and a few other things to make it today.

Instructions

Preheat oven to 350 degrees F.

Equipment you will use

Oven

For the Salsa: In a small bowl mix together, tomatoes, onion, jalapeno, garlic, juice, olive oil, hot sauce, and cilantro. Season with salt and pepper, to taste.

Ingredients you will need

Salt And Pepper

Hot Sauce

Olive Oil

Cilantro

Jalapeno Pepper

Tomato

Garlic

Juice

Onion

Salsa

Equipment you will use

Bowl

For the Black Bean Puree: In a food processer, blend all ingredients together until smooth.

To assemble: Stack tortillas on a cutting board. Using the bottom of the ramekin as a guide, cut 8 circles out of the tortillas.

Ingredients you will need

Tortilla

Equipment you will use

Cutting Board

Ramekin

Spread the bean puree evenly on 1 side of each tortilla round.

Ingredients you will need

Tortilla

Spread

Place a round in each ramekin, bean side up. Crack 2 eggs into each of the 4 ramekins, followed by 1/4 cup of salsa, and 1 tablespoon each of Cheddar and jack. Cover with another tortilla round, bean side down. Do not jam the dishes with too much. The eggs will expand during cooking and overflow.

Ingredients you will need

Tortilla

Cheddar Cheese

Salsa

Egg

Jam

Equipment you will use

Ramekin

Brush tops of each tortilla with butter and bake on a sheet tray for 35 minutes. Top with remaining cheese during the last 10 minutes of cooking. Cheese should be melted and golden on top. To serve, top with sour cream and salsa.

Ingredients you will need

Sour Cream

Tortilla

Butter

Cheese

Salsa

Equipment you will use

Oven

Equipment

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 Archery Summit Willamette Valley Pinot Noir with a 4.9 out of 5 star rating seems like a good match. It costs about 40 dollars per bottle.