2 teaspoons canola oil
2 cloves garlic, minced
1 (19 ounce) can black beans, drained and rinsed
1/2 cup chicken broth
1 teaspoon chopped chipotle chiles in adobo sauce
8 (7 inch) corn tortillas
1/2 cup shredded Monterey Jack cheese
4 eggs
Salsa
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
Place 1 teaspoon canola oil in a skillet, and heat over medium heat. Stir in the garlic, and cook 1 minute until light brown. Mix in the black beans, chicken broth, and chiles; simmer until beans are heated through, about 5 minutes. Turn off heat, and keep warm.
Place four tortillas on the prepared baking sheet. Sprinkle the cheese evenly over the tortillas. Top with the remaining four tortillas. Cover the baking sheet with aluminum foil.
Bake tortillas in preheated oven until cheese melts, about 5 minutes.
Place the remaining 1 teaspoon canola oil in a skillet, and heat over medium heat. Crack eggs into skillet, and cook to desired firmness.
To assemble huevos rancheros, place filled tortillas on four serving plates. Top each tortilla with black bean mixture, a layer of salsa, and an egg. Serve immediately.
***
I make these slightly different....just the lazy version! I don't use the chiles or the chicken broth. And I just scramble the eggs. I also throw the tortillas in the microwave instead of using the oven. We love these...and the leftovers make great breakfast burritos!
Thursday, April 22, 2010
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1 comment:
I use corn tortillas, grill them up slightly, add scrambled eggs. Pour over some canned enchilada sauce (I was using a can of the green kind, but red would work too). Then I add a bit of thinly sliced avacado. Fold it up into half and eat it like a taco. Not so messy that way :) My doc wants me to eat eggs regularly and avacado has lots of good stuff in it too. It's a pretty fast and very tasty breakfast!
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