Huevos Rancheros Verdes

Tortillas stacked with beans, eggs, and cheese, and smothered with salsa verde

We were in San Diego a few weeks ago to celebrate my birthday and ate a lot of delicious food while we were down there. One meal that stood out was the huevos rancheros I had for brunch at Prepkitchen in La Jolla.  These huevos rancheros were unique for two reasons: they were stacked and layered like a cake, and they had a green tomatillo sauce instead of a red sauce. The layered effect made it so every bite had a bit of beans, eggs, cheese, salsa, tortilla, and avocado - basically every bite was a perfect mouthful. I recreated the dish at home using a few shortcuts (store-bought salsa verde and a fast version of refried black beans) that make this a great recipe for a weeknight dinner or for a casual weekend breakfast. Feel free to customize the toppings and layers at you like - or prep all the ingredients and let each person assemble their own. This is an easy recipe to double or triple.


Related Recipes:
- Chorizo Huevos Rancheros
- Chilaquiles
- Black Bean Huevos Rancheros


Huevos Rancheros Verdes:
Ingredients
- 4 corn tortillas
- 14 oz. can of black beans, drained and rinsed*
- 1 c. salsa verde
- 3/4 c. grated Monterey Jack cheese
- 4 eggs, scrambled
- splash of milk
- 1/2 tsp. ground cumin
- 1/4 tsp. chile powder
- 1 avocado, thinly sliced
- canola oil
- salt
- pepper
- sour cream, hot sauce, fresh cilantro (for garnish)

Recipe

• Preheat the oven to 400F.
• Brush both sides of the tortillas with canola oil and lay in a single layer (slight overlap is ok) on a baking sheet.
• Cook the tortillas for 5-7 minutes in the oven, or until crispy. Remove and let cool a bit.
• Meanwhile, add the beans, 1/4 c. water, cumin, chile powder, and a big pinch of salt to a small pot and bring to a boil. Lower to a simmer and cook for 5 minutes, then mash with a potato masher to form a spreadable consistency. Continue simmering until it reaches the desired consistency, adding a splash more water if needed.
• Whisk the eggs, milk, and a pinch of salt and pepper together.
• Heat a little more canola oil in a skillet and scramble the eggs. Slightly undercook them as they will be going in the oven.
• To assemble the huevos, add a little bit of salsa verde to the bottom of 2 small baking dishes.
• Spread the beans on 2 crispy tortillas, then lay them in each baking dish. Top each with another tortilla and divide the eggs and then the cheese on top. Pour the remaining salsa on top.
• Bake for 5-7 minutes, or until the cheese melts.
• Add a dollop of sour cream, sliced avocado, and cilantro on top of each dish. Serve with hot sauce.

Serves two, generously

*Or cook your own beans, add in some of the bean cooking liquid, and skip the water and additional seasonings.