Recipe by ZZ
"Layered with black beans plus fresh salsa and shredded Monterey Jack cheese, this is a delicious version of the classic Spanish or Mexican 'rancher's eggs' dish."
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1 1/2 cups
fresh tomatoes, seeded and finely chopped
sliced green onions
chopped fresh cilantro
fresh lime juice
fresh jalapeno pepper, seeded and finely chopped
salt, to taste
1 (19 ounce) can
black beans, drained and rinsed
chopped chipotle chiles in adobo sauce
8 (7 inch)
shredded Monterey Jack cheese
YUMM!!! I loved this recipe, never before thought to melt the cheese between tortillas first (versus using just tortillas). Love it and love the chipotle chiles, they add extra kick and smokiness.
So disappointed! This took a long time to make and was not very good. There needs to be a LOT more cheese than just a half a cup. I didn't understand the point of adding chicken broth to the beans. It made them watery and I ended up straining them again. The salsa was good. This wasn't terrible, but just didn't feel like a cohesive dish. My boyfriend suggests maybe sandwiching the egg between the tortillas? I don't know, I won't be trying this again. Thanks anyways.
Absolutely delicious! I used a can of diced tomatoes with jalapenos instead of using fresh, a can of diced green chiles and yellow onion. I ended up sautéing ½ a yellow onion and the garlic, and then added the tomatoes, a can of diced green chiles, broth and spices until slightly reduced and thickened. I then added the black beans until warmed through. Yum!
This was excellent! My fiancé has been begging me to make huevos rancheros for him, and this came out just like he hoped it would! I did use store-bought salsa, though, and scrambled my eggs with cumin and cilantro instead of frying them, which gave the dish some extra flavor. Used chili powder (maybe 1 T?) in the beans instead of the chilies (it was all we had), and they were great. Thanks for an awesome recipe!
A spicy, hearty way to start the day! Great for the weekends when you have more time to spend on breakfast, although this would be great for dinner too. It's very filling - if you have this for a lazy Sunday breakfast you won't be hungry again until dinner! Plus, you will almost need a nap after breakfast. ;-) I made two changes. 1) I poached the egg to make it a little healthier. 2) I mashed up the bean mix a little bit. My beans were too liquidy, but mashing them fixed the problem. My measurements may have been a little off, because I adjusted the serving size to '1'. I think the egg/bean/salsa layers would be good on on top of hashbrowns too. I might try that next time if I didn't have tortillas on hand.
Quick, easy, and awesome. I never imagined that egg + black beans would taste so good! I used my own canned salsa instead of making the pico de gallo. I've never cooked with chipotles before (though I've eaten dishes with that flavor in restaurants so I knew I liked it) so one canned, finely chopped, came to a bit over a teaspoon. The rest I laid out on waxed paper to freeze (and store later), and I froze the rest of the adobo sauce in a small container. Actually, in retrospect, I might freeze the sauce in ice cube trays, as it seems like a little bit would add nice complexity to sauces.
My husband is from Central America and he loved these. He says it's one of his favorite meals I make. I haven't had the time to try it, but the only thing I can imagine making it better is fresh black beans. Not worth the extra work to me, but my husband would prefer it so if you're making these for someone of latin descent, you might want to make theblack beans yourself.
Great recipe! It is a little time consuming. I made the salsa and beans at the same time, and then I assemble and cook the eggs as needed. This is my lunch this week! It is so good! New favorite, I think. I had it for lunch and dinner today!
* Percent Daily Values are based on a 2,000 calorie diet.
Black Bean Huevos Rancheros
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 440
** Calories from Fat: 149
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