We love breakfast for dinner and this was a nice twist.
Huevos Rancheros
adapted from Rachael Ray
Ingredients
1 15 oz can seasoned black beans
1 15 oz can fire roasted diced tomatoes, with seasoning
tostada shells
low fat cheese
1 jalapeno, seeded and chopped
1/4 cup cilantro, plus extra for on top
sour cream for topping
3 eggs
4 egg whites
Directions
In a food processor or Magic Bullet, pulse tomatoes, jalapeno and cilantro until mixed well and less chunky. Heat this in a skillet until warm.
In a small saucepan, heat beans and then using a potato masher, mash them only slightly.
Meanwhile, scramble eggs and egg whites in another pan. Once fully cooked, remove from heat and add about 1/2 cup of cheese. Stir to cover eggs.
Assemble your dinner...
1. Spread beans on shell.
2. Plop some eggs on top.
3. Scoop the salsa mixture on top of the eggs (you are going to want a lot of this!)
4. Put a dollop of sour cream on top and garnish with cilantro.
Enjoy!
Recipe serves 4-6 (depending on appetites!)
I am sharing this recipe at...
I've never tried Huevos Rancheros. This looks quite good. Sort of like a taco salad for breakfast.
ReplyDeleteI found this post through Chef in Training's Tuesday Talent Show.
YUMMEE! I am going to need to try these. The last time I made them, I used Art Smith's recipe, but the black beans in it sound awesome!
ReplyDeleteWhat an awesome recipe! My family would love this.
ReplyDeleteOh heck yes! I love Mexican food any time of day, and will definitely be trying this recipe for dinner very soon!
ReplyDeleteAlways a pleasure to visit here and see your link-up's on "A Little Birdie Told Me..." Tuesday!
Jenn