Huevos Rancheros

photo 1

In other news, I have recently signed up to take Spanish for the first time in my life.  I can feel your burning questions coming right through your screen as you read that statement:  Why have you decided now was the time to learn Spanish?  What inspired this?  How have you gone this long without knowing any Spanish?  Why do I care so much about Jenni’s level of Spanish knowledge? 

All great questions, friends.  And while I will save the food-side of my inspiration for my next post, I will give you the somewhat-brief story behind why I learning Spanish has been on my to-do list for about 13 years now.

As you know from one of my previous posts, I took a fairly useless 5 years of German in high school.  Fun, but completely unnecessary.  When I was 16, I went with a small group of folks down to a tiny village in the mountains of the Dominican Republic for a missions trip.  We did so much on that trip, it was a blur:  we ran children’s classes out of an old town center/church, we started a free dental clinic for kids, we had a rec program, we began a school/church program in the community, and we participated in their various cultural activities that were amazing.  That trip was truly life-changing and eye-opening.  There was only one problem for me (besides accidentally brushing my teeth with the water and getting violently ill for a few days):  I was the only person in my team of 11 who didn’t speak a lick of Spanish.  We found ways around the language barrier, but it was frustrating to say the least, and I knew I could have connected with those kids on such a deeper level had I understood what they were saying.

So, that has always stuck with me.  Since I will pretty much talk to a lamp post if it will carry on a decent conversation, I don’t want something like a language barrier holding me back from connecting with others again.  When it comes to traveling, connecting with children we teach as well as their parents, and learning more about the world, I say why not now?

So, with that, I bring you a Mexican-inspired dish that I have made for brunch (and dinner!) a number of times.  It is amazingly delicious, full of protein and fiber, incredibly adaptable, and beautifully colorful.  Oh, did I mention it is truly one of the easiest dishes you will ever make?!  And, by swapping refried beans for black beans, you save a good amount of calories without sacrificing flavor.  Disfrutar!


Huevos Rancheros

serves 4

Materials:

  • Cutting board and knife
  • skillet (or two, if you want to move things along more quickly!)
  • cooking spray/oil

Ingredients:

  • 4-8 soft corn tortillas
  • Eggs (one for each tortilla)
  • 1 can black beans, drained
  •  cheese (queso fresco, shredded cheddar, or feta), 1-spoonful per tortilla
  • salsa, 1-spoonful per tortilla
  • 1 large tomato (optional)
  • 1 avocado (optional)
  • 1 green onion (scallion) (optional)
  • 2 T cilantro, chopped (optional)

Directions:

  1. Heat skillet over medium-high heat.  Coat with cooking spray or a drop of oil.
  2. Gently fry each corn tortilla on both sides until golden brown, about 3 minutes per side. photo 4
  3. When tortillas are finished in the pan, place each on their plates for serving.  TIP:  eating this dish can be a little tricky, since corn tortillas are so sturdy.  I recommend cutting each tortilla into quarters before topping.
  4. Begin to fry each egg, sunny-side up.
  5. While each egg is being fried, begin to slice and add your toppings of choice to your tortilla, starting with your beans.photo 3
  6. Once each egg is done, carefully slide onto your tortilla.  Finish off with salsa, avocado, and green onion for garnish.
  7. Enjoy! photo 2

Huevos Rancheros

  • Servings: 4
  • Time: 15
  • Difficulty: easy
  • Print

Materials:

  • Cutting board and knife
  • skillet (or two, if you want to move things along more quickly!)
  • cooking spray/oil

Ingredients:

  • 4-8 soft corn tortillas
  • Eggs (one for each tortilla)
  • 1 can black beans, drained
  •  cheese (queso fresco, shredded cheddar, or feta), 1-spoonful per tortilla
  • salsa, 1-spoonful per tortilla
  • 1 large tomato (optional)
  • 1 avocado (optional)
  • 1 green onion (scallion) (optional)
  • 2 T cilantro, chopped (optional)

Directions:

  1. Heat skillet over medium-high heat.  Coat with cooking spray or a drop of oil.
  2. Gently fry each corn tortilla on both sides until golden brown, about 3 minutes per side.
  3. When tortillas are finished in the pan, place each on their plates for serving.  TIP:  eating this dish can be a little tricky, since corn tortillas are so sturdy.  I recommend cutting each tortilla into quarters before topping.
  4. Begin to fry each egg, sunny-side up.
  5. While each egg is being fried, begin to slice and add your toppings of choice to your tortilla, starting with your beans.
  6. Once each egg is done, carefully slide onto your tortilla.  Finish off with salsa, avocado, and green onion for garnish.
  7. Enjoy!

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One thought on “Huevos Rancheros

  1. Pingback: Baja Fish Tacos | PB and Jenni

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