Huevos Rancheros with Chipotle Black Bean Sauce and Avocado Salsa Recipe

Name: Huevos Rancheros with Chipotle Black Bean Sauce and Avocado Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small avocado, peeled, pitted, diced; 1/3 cup chopped fresh cilantro; 1/3 cup minced green onions; 1 1/2 tablespoons fresh lime juice; Nonstick vegetable oil spray; 4 5- to 6-inch-diameter corn tortillas; 4 teaspoons canola oil, divided; 1 cup finely chopped onion; 3 garlic cloves, minced; 2 1/2 teaspoons ground cumin; 1 28-ounce can diced tomatoes in juice; 1 15-ounce can black beans, drained; 2 teaspoons chopped canned chipotle chiles*; 4 large eggs; 1/2 cup grated Monterey Jack cheese or sharp cheddar cheese; 2 cups thinly sliced romaine lettuce

Servings: persons

1 small avocado, peeled, pitted, diced
1/3 cup chopped fresh cilantro
1/3 cup minced green onions
1 1/2 tablespoons fresh lime juice
Nonstick vegetable oil spray
4 5- to 6-inch-diameter corn tortillas
4 teaspoons canola oil, divided
1 cup finely chopped onion
3 garlic cloves, minced
2 1/2 teaspoons ground cumin
1 28-ounce can diced tomatoes in juice
1 15-ounce can black beans, drained
2 teaspoons chopped canned chipotle chiles*
4 large eggs
1/2 cup grated Monterey Jack cheese or sharp cheddar cheese
2 cups thinly sliced romaine lettuce

1
Stir first 4 ingredients in bowl to blend.
2
Season salsa with salt and pepper.
3
Preheat oven to 400F.
4
Spray baking sheet with nonstick spray.
5
Arrange tortillas in single layer on sheet.
6
Bake until tortillas are golden, about 15 minutes.
7
Meanwhile, heat 3 teaspoons oil in large nonstick skillet over medium-high heat.
8
Add onion and saute until golden, about 5 minutes.
9
Add garlic and cumin; stir 30 seconds.
10
Stir in tomatoes with juice, beans, and chiles; bring to boil.
11
Reduce heat; simmer until almost all liquid is absorbed, stirring frequently, about 8 minutes.
12
Season to taste with salt.
13
Heat 1 teaspoon oil in another large nonstick skillet over medium heat.
14
Crack eggs into skillet; fry until whites are just set but yolks are still soft, about 4 minutes.
15
Sprinkle with salt and pepper.
16
Place 1 warm tortilla on each of 4 plates.
17
Divide bean mixture among tortillas.
18
Top each with 1 egg; sprinkle with cheese and lettuce.
19
Top with salsa; serve.
20
*Chipotle chiles canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.

532

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Calories

Fat

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Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 small avocado, peeled, pitted, diced, 1/3 cup chopped fresh cilantro, 1/3 cup minced green onions, 1 1/2 tablespoons fresh lime juice, and more.

Yes, Huevos Rancheros with Chipotle Black Bean Sauce and Avocado Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Huevos Rancheros with Chipotle Black Bean Sauce and Avocado Salsa

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