Ingredients with Measurements:
- 4 corn tortillas
- 4 large eggs
- 1 can of black beans, drained and rinsed
- 1/2 cup of shredded cheddar cheese
- 1/4 cup of chopped fresh cilantro
- 1/4 cup of diced red onion
- 1/4 cup of diced tomatoes
- 1/4 cup of sour cream
- 1 tablespoon of vegetable oil
- Salt and pepper to taste
For the Chipotle Sauce:
- 2 chipotle peppers in adobo sauce
- 1/2 cup of tomato sauce
- 1/4 cup of water
- 1 tablespoon of honey
- 1 tablespoon of lime juice
- Salt and pepper to taste
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a blender or food processor, combine chipotle peppers, tomato sauce, water, honey, lime juice, salt, and pepper. Blend until smooth. Set aside.
3. Heat vegetable oil in a large skillet over medium heat. Add black beans and cook until heated through, about 5 minutes. Season with salt and pepper to taste.
4. Place corn tortillas on a baking sheet and bake in the oven for 5-7 minutes, or until crispy.
5. In the same skillet, crack eggs and cook until desired doneness. Season with salt and pepper to taste.
6. To assemble, place a crispy tortilla on a plate. Top with black beans, a cooked egg, shredded cheese, diced tomatoes, diced red onion, and chopped cilantro. Drizzle with chipotle sauce and a dollop of sour cream.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 350
Total fat: 18g
Saturated fat: 7g
Cholesterol: 200mg
Sodium: 650mg
Total carbohydrates: 30g
Dietary fiber: 7g
Sugar: 7g
Protein: 18g
Substitutions for ingredients:
- Instead of corn tortillas, you can use flour tortillas or even toast.
- Instead of black beans, you can use pinto beans or refried beans.
- Instead of cheddar cheese, you can use Monterey Jack cheese or queso fresco.
- Instead of cilantro, you can use parsley or green onions.
- Instead of sour cream, you can use Greek yogurt or avocado.
Variations:
- Add sliced avocado or guacamole on top for extra creaminess.
- Use leftover cooked chicken or steak instead of eggs for a heartier meal.
- Make it vegan by omitting the eggs and cheese and using vegan sour cream or avocado instead.
Tips and tricks:
- To make the chipotle sauce spicier, add more chipotle peppers.
- To make the chipotle sauce milder, remove the seeds from the peppers before blending.
- To make the eggs cook faster, cover the skillet with a lid while cooking.
- To make the tortillas extra crispy, brush them with a little bit of oil before baking.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, microwave on high for 1-2 minutes or until heated through.
Presentation ideas:
Serve on a colorful plate with a side of fresh fruit or a small salad.
Garnishes:
Garnish with extra chopped cilantro, diced avocado, or a lime wedge.
Pairings:
Pair with a cold glass of orange juice or a spicy Bloody Mary.
Suggested side dishes:
Serve with a side of fresh fruit or a small salad.
Troubleshooting advice:
- If the chipotle sauce is too thick, add more water.
- If the tortillas are not crispy enough, bake them for a few more minutes.
- If the eggs are overcooked, reduce the cooking time or cook them on a lower heat.
Food safety advice:
Make sure to cook the eggs until the whites and yolks are firm to prevent foodborne illness.
Food history:
Huevos Rancheros is a traditional Mexican breakfast dish that originated in rural Mexico.
Flavor profiles:
This dish is spicy, smoky, and savory with a hint of sweetness from the honey.
Serving suggestions:
Serve for breakfast or brunch with a side of fresh fruit or a small salad.
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Region: Mexican