Our friend, Cheri, came over for brunch this morning and I needed to make something quick and simple. Huevos Rancheros was the perfect choice. With the help of two pre-made sauces and seasoned black beans, I moved from the kitchen to the table in about 15 minutes.
I served a bowl of fresh berries, greek yogurt and honey along side. Our breakfast was so delicious we forgot all about making mimosas…
- FOR EACH SERVING OF HUEVOS RANCHEROS:
- 2 small tortillas (I used Mission Corn & Whole Wheat Blend)
- 3 Tbsp. mild taco sauce
- ⅓ cup seasoned black beans (I used S & W Cuban Recipe)
- ½ cup shredded pepper jack cheese
- 2 eggs
- 3 Tbsp. green chile salsa (I used Frontera tomatillo salsa)
- 3 Tbsp. crumbled Cajeta cheese
- chopped cilantro, chopped red onion, sliced avacado, & sour cream for garnish
- In a small sauce pan, heat the black beans. Cover and reduce heat to warm. Prepare the tortillas like a quesadilla by spreading the mild taco sauce and shredded pepper jack cheese over one tortilla and topping it with the second tortilla. In a saute pan or on an electric griddle over medium heat, cook each quesadilla, turning once until both sides are lightly browned, the sauce is hot and the cheese is melted.
- While the quesadillas are cooking, prepare your eggs. Heat a non-stick egg pan (large enough for the number of eggs you are cooking) on medium heat. Melt enough butter in the pan to cover the bottom evenly, then add eggs and 2 Tbsp. of water. Season the eggs with salt and pepper and cook them sunny side up until the yolks begin to set. Cover the pan with a lid for a minute or two if you like your yolks more well done.
- Assemble the plates. Place the quesadilla in the center of each plate. Top with black beans, eggs, Cajeta cheese and green salsa. Garnish with cilantro, red onion, sliced avocado and sour cream. Serve with additional salsa and hot sauce on the side.