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Huevos Rancheros w/ Chipotle Black Bean Sauce & Avocado Salsa

By 2:37 PM , , , , , ,

What's your take on breakfast for dinner? We don't really do it - not that either of us has an aversion to it, but I just don't ever think to make a breakfast dish when I'm planning our dinner meals.

I actually love breakfast items - french toast, omelettes, muffins, eggs benedict, etc. But we aren't big breakfast eaters.  Most mornings, the Husband has an egg or two and I have Greek yogurt with fruit.  So all of the great brunch/breakfast recipes I cut out/print out/book mark/add to favorites tend to just pile up, unused.

One of those recipes I'd bookmarked was this one from Bon Appétit's April 2004 edition. 

I love Huevos Rancheros and I have stored up quite a few recipes for it! And let me tell you, this recipe did not disappoint.  This dish dish was packed full of flavor - smoky spice from the chipotle chiles and the chipotle pepper flakes, creaminess from the avocado, a tang from the tomatoes and bite from the cilantro - I could go on.  We were really happy with the way this dish turned out.

I have to admit something though. I'd never fried an egg before. Ever. So, needless to say, the first two eggs got scrapped.  The pan was too hot on my first try.  My second attempt, I ruptured the yolk when cracking it into the pan. Yikes!  After a few pointers from the Husband, it was smooth sailing...

And while we did have this for dinner, it would be excellent for breakfast or brunch!

Huevos Rancheros w/ Chipotle Black Bean Sauce & Avocado Salsa

1 small avocado, peeled, pitted, diced
1/3 cup chopped fresh cilantro
1/3 cup minced green onions
1 1/2 tablespoons fresh lime juice
Nonstick vegetable oil spray
4 5- to 6-inch-diameter corn tortillas
4 teaspoons canola oil, divided
1 cup finely chopped onion
3 garlic cloves, minced
2 1/2 teaspoons ground cumin
1 28-ounce can diced tomatoes in juice
1 15-ounce can black beans, drained
2 teaspoons chopped canned chipotle chiles*
Chipotle pepper flakes, optional, to taste
4 large eggs
1/2 cup grated Monterey Jack cheese or sharp cheddar cheese
2 cups thinly sliced romaine lettuce

Stir first 4 ingredients in bowl to blend. Season salsa with salt and pepper.

Preheat oven to 400°F. Spray baking sheet with nonstick spray. Arrange tortillas in single layer on sheet. Bake until tortillas are golden, about 15 minutes.

Meanwhile, heat 3 teaspoons oil in large nonstick skillet over medium-high heat. Add onion and sauté until golden, about 5 minutes. Add garlic and cumin; stir 30 seconds. Stir in tomatoes with juice, beans, and chiles; bring to boil. Reduce heat; simmer until almost all liquid is absorbed, stirring frequently, about 8 minutes. Season to taste with salt and chipotle pepper flakes.

Heat 1 teaspoon oil in another large nonstick skillet over medium heat. Crack eggs into skillet; fry until whites are just set but yolks are still soft, about 4 minutes. Sprinkle with salt and pepper.

Place 1 warm tortilla on each of 4 plates. Divide bean mixture among tortillas. Top each with 1 egg; sprinkle with cheese and lettuce. Top with salsa; serve.

*Chipotle chiles canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.

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