Looking to change up your everyday breakfast or want to serve your guests something different for brunch? This recipe is easy and great served with roasted potatoes. I just served this for Easter brunch!
Huevos Rancheros
Recipe
Ingredients
6 corn tortillas, fried
2 cans black beans, rinsed and drained on paper towels
4 strips of bacon, chopped
1 clove of garlic, minced
1 shallot, minced
1 chipotle pepper in adobo sauce
4 ounces Queso Fresco cheese, crumbled
6 eggs, poached
1 teaspoon white vinegar
Tomato salsa (Recipe below)
1 avocado, sliced
Salt and pepper to taste
Directions
Fry tortillas and set aside. In a sauté pan on medium heat cook the bacon (but not crisp) then add the garlic and shallot, cook for 2-3 minutes. Add ¾ of the black beans to the pan and heat on low. In a food processor add the remainder of the black beans and the chipotle pepper and blend then add to the bean mixture.
Fill a pan halfway with water and bring to a boil, add 1 teaspoon of white vinegar then poach the eggs 1-2 at a time. Drain on paper towels.
To serve: Place fried tortilla on a plate and top with the black bean mixture, top with the Queso Fresco, tomato salsa, egg and avocado slices. Sprinkle salt and pepper on egg.
Tomato Salsa
Ingredients
2 roma tomatoes, diced
½ small red onion, diced
1 tablespoon fresh chopped cilantro
1 jalapeno pepper, seeded and diced
Juice of 1 lemon
Salt and pepper to taste
Directions
In a bowl mix together all the ingredients.
Print 
PDF