This lovely breakfast was inspired by the mounds of leftovers my In-laws had us bring home after having dinner with them. I’m not complaining by any means…I love when they cook for us, and when we have those great flavors to take home. This time we just had a lot of food and I didn’t want anything to go to waste. So I came up with this quick and healthy breakfast. It was a hit in our house.
Here is the simple recipe below.
A ‘Better For You’ version of Huevos Rancheros.
- Extra Virgin Olive Oil
- 1/2 Medium Yellow Onion, diced
- 1-2 garlic cloves, minced
- 2 cups Black Beans
- 4 Eggs
- 2 Roma Tomatoes, diced
- Fresh Cilantro leaves, plus more for garnish
- Kosher Salt and Ground Black Pepper to taste
- Chili Powder to taste (I added about 1 teaspoon)
- 4 corn tortillas
- 1 cup Salsa
- 1 Avocado
- 1 lime
- 1 cup pickled red onion
Heat Olive Oil in a skillet and saute onions and garlic over medium heat until onion becomes opaque. Season with salt, pepper and chili powder.
Add black beans, tomato and cilantro to the onion mixture. Cook until fully heated through. Using a different pan while keeping the bean mixture warm, (turn off the pan, you do not want to overcook the beans) cook your eggs.
For me a perfect egg has all of its whites cooked while the yolk is still runny but cook them how you prefer. After all, you’re the one that’s going to eat it.
Then warm up your tortillas. I like to do this over the burner or on the grill but if the microwave is easier for you then do it.
Next, start assembling your plates. Place the tortillas on the plate then layer with the bean mixture and the eggs. Garnish with sliced avocado, salsa, cilantro, pickled red onion, lime or anything else you think would taste great. Then it’s time to EAT!
Here’s the recipe print-out