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Huevos Rancheros IV
Photo: Mitch Mandel
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This is the type of breakfast you want when you really need to deliver on the day. Not only are huevos rancheros intensely flavorful and satisfying, but the balance of protein, fiber, and antioxidants is designed to optimize performance all day long.
NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.
Combine the tomatoes, onion, garlic, chipotle, cilantro, and half of the lime juice in a food processor and pulse until well blended but still slightly chunky. Season with salt and pepper.
Mix the black beans, cumin, and remaining lime juice in a bowl; season with salt and pepper. Use the back of a fork to lightly mash up the beans, adding a splash of warm water if necessary.
Coat a large nonstick skillet or saute pan with nonstick cooking spray and heat over medium heat. Break the eggs into the skillet; cook until the whites have set but the yolks are still loose and runny.
On a separate burner, heat a medium skillet over medium heat and add the tortillas, 2 at a time; cook for 1 minute on each side, until lightly toasted.
To assemble the dish, spread the tortillas with the beans, top with the eggs, and top the eggs with the salsa. Garnish with more cilantro, if you like, and serve immediately.
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