Tuesday, August 12

Black Bean Huevos Rancheros

This filling vegetarian breakfast would also make a delicious dinner

Huevos Rancheros Tostadas with Black Beans

Mexican breakfast foods are one of my favorite things to make on weekend mornings. They're generally pretty filling and savory, so if I eat them in the morning, I'll have energy all day while I'm enjoying the great LA weather or running around doing errands. These huevos rancheros are a vegetarian spin on one of my favorite dishes on KSD, my chorizo huevos rancheros (see link below). Instead of meat, the crispy tortillas get slathered with a chunky black bean mash, then topped with a spicy red ranchero sauce, fried eggs, and a few garnishes. I actually keep servings of the ranchero sauce in my freezer, since it's the most time consuming part and reheats well once it's defrosted. This is also a great thing to make with leftover black beans, although you could use a drained can of black beans in a pinch.

Note: I used avocados, jalapeños, and fresh cilantro as garnishes, but you can play around with what you like best and add or remove any of them from the recipe.

Related Recipes:
- Chorizo Huevos Rancheros
- Bean, Cheese, & Fried Egg Tostadas
- Slow Cooked Black Beans

Huevos Rancheros with Black Beans, Avocado, & Queso Fresco:
For Ranchero Sauce
  • Soak 6 dried guajillo chiles in boiling water for 15-20 minutes, or until softened. Discard the stems and seeds and shred the peppers into pieces. Reserve the soaking liquid.
  • Meanwhile, heat 1 tbsp. canola oil in a small pot and add in 1 large diced onion and 2 chopped jalapeños.
  • Cook for 5 minutes, or until softened, then add in a 14 oz. can of diced tomatoes, 2 cloves of minced garlic, the guajillo chiles, and 1 c. chile soaking liquid.
  • Cook for another 10 minutes, then puree in a blender until smooth.
  • Season with salt and set aside.
For Huevos Rancheros
  • Preheat the oven to 400F.
  • Brush 4 corn tortillas with canola oil and sprinkle with salt.
  • Place the tortillas on a baking sheet (it's ok if they overlap a bit) and bake for 6-8 minutes, or until crispy.
  • Meanwhile, mash 1 c. cooked black beans with 1/3 c. bean cooking liquid* and a pinch of salt in a pot over medium heat.
  • Cook until thickened and hot, about 5 minutes. Check for seasoning and adjust as necessary.
  • Melt a pat of butter in a skillet and fry 4 eggs to desired doneness. Season with salt and pepper.
  • To assemble, spread the beans on top of the crispy tortillas and divide onto two plates.
  • Drizzle the ranchero sauce on top, then top each with 2 fried eggs, a handful of crumbled queso fresco,** chopped cilantro, sliced avocado, and sliced jalapeños.
  • Serve immediately and enjoy.

Serves two, easily doubled or tripled
*If using canned black beans, drain and rinse the beans and mash them with some water or stock. You might want to add in some additional spices like cumin or chile powder for more flavor.
**Found in the cheese section of some supermarkets or Mexican grocery stores. Can substitute with feta cheese.