Huevos Rancheros


J and I are a big fan of ‘brinner’. If you aren’t familiar, brinner is breakfast eaten at the time of dinner. We both love breakfast food, but are usually too rushed in the morning to whip up more than a bowl of cereal or a quick smoothie. So we have to make up for it at dinner time. We usually default to waffles or breakfast burritos, but I was reading a magazine and saw a beautiful picture of huevos rancheros. I can’t pass up an opportunity to fry eggs. (I dont’ actually like to eat eggs, but I love to cook them. Weird I know.) And we have boatloads of tomatoes in the garden. And this recipe kinda came together.

The best thing about open faced wraps is you can put just about anything in them and they taste amazing. Substitute home cooked beans for canned. Corn tortilla for flour. El pato for pico de gallo. The possibilities are endless.

This recipe is far from authentic, but it is definitely tasty and filling.

Heuvos Rancheros

Yields 2 serving

Ingredients:

  • 2 flour tortilla
  • 1 can black beans
  • 1/2 tsp cayenne
  • 1 tsp cumin seeds
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 2/3 cup jack cheese, grated
  • 2 egg (cooked however you like em…over easy, scrambled, etc)
  • 1 cup salsa (see recipe below)*
  • 1 avocado, sliced
  • salt and pepper to taste
In a medium sauce over low heat, mix black beans, cayenne, cumin seeds, garlic powder, chili powder, and salt. Heat, stirring occasionally, until beans are heated through. Adjust seasoning. Cover and set aside. 
Warm tortillas. Top with beans, cheese, egg, avocado, and salsa. 

*Salsa

  • 2 large slicer tomatoes
  • 1 jalapeno (seeds removed)
  • 1/2 cup cilantro (chopped)
  • 1/3  medium red onion
  • 1-2 tbsp lime juice
  • 2 cloves garlic (minced)
  • salt to taste

Finely dice tomatoes, jalapeno, and red onion. Mix with cilantro and garlic. Stir in lime juice and salt to taste. 

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About cookingcampus

I'm a graduate student trying to stay happy and busy and pursue the things I love.
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