Huevos Rancheros Recipe – The Ultimate Veg Breakfast!

Huevos Rancheros are not only fun to say in your best spanish accent but also a tasty and hearty idea for a vegetarian breakfast.

As a veg, it is essential to include protein in your diet since you have nixed meat. Beans, seeds and nuts are the main source of many of the protein I get. The black beans in this recipe provide an early morning dose of protein that will fuel you through your busy days.

According to the LiveStrong Website, “They are high in protein and fiber, low in fat, and rich in several essential vitamins and minerals. The nutrients in black beans aid in normal body processes, maintain good health and fight chronic disease.”

I made this recipe for the first time while visiting San Francisco and it definitely filled by belly and fueled me in walking up all those giant hills!

Try adding avocado or sour cream to this recipe for creamy goodness.

Huevos Rancheros, shown with fruit and coffee

Servings: 4, Cook time: 15 mins

Ingredients

2 medium vine ripe tomatoes

1/2 white onion

2 stems Cilantro

1 fresh jalapeno

1 can black beans

8 small wheat tortillas (taco tortillas)

8 eggs

1/2 block sharp cheddar cheese

salt, pepper, cumin, cayenne pepper to spice

Directions

1. Dice tomatoes and onion, then chop the jalapeno and cilantro. Combine all in a bowl and mix with a large spoon. [Using a food processor to do all the chopping and mixing could speed this step up if you have one available]. Put mixture in fridge to chill.

2. Pour beans until a small pot, season with cayenne pepper, cumin and a few of the leftover onions parts. Simmer beans until they are ready to be used.

3. Spread tortillas out on a few cookie sheets, put the oven on a low setting (200), shred cheese on to the tortillas and bake until the cheese is melted and the tortillas are warm (about 5 mins).

4. While that is happening, cook eggs to your liking. I cooked mine over medium since I had a bunch of runny egg lovers around. For over medium, crack eggs into a greased pan on medium/high setting. Cook a few minutes on each side until the outside is solid and the edges are slightly brown. Season with salt and pepper. For scrambled, whip eggs in a medium bowl, breaking the yolk. Pour mixture into a pan heated to medium, stirring with a spatula to prevent eggs from sticking to the sides of the pan. They are finished in a few minutes when they are no longer runny. Season with salt and pepper.

5. Take tortillas out of the over, pour warm beans onto each one, move one egg to each tortilla, top with the salsa mixture.