Black Bean Huevos Rancheros Recipes

Steps:

• To make the salsa, stir the tomatoes, green onions, cilantro, lime juice, jalapeno pepper, 1 clove minced garlic, and salt to taste, together in a bowl until well blended. Cover, and refrigerate until needed.
• 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.

Steps:

• Preheat oven to 350 degrees F.
• For the Salsa: In a small bowl mix together, tomatoes, onion, jalapeno, garlic, juice, olive oil, hot sauce, and cilantro. Season with salt and pepper, to taste.
• For the Black Bean Puree: In a food processer, blend all ingredients together until smooth.
• To assemble: Stack tortillas on a cutting board. Using the bottom of the ramekin as a guide, cut 8 circles out of the tortillas. Spread the bean puree evenly on 1 side of each tortilla round. Place a round in each ramekin, bean side up. Crack 2 eggs into each of the 4 ramekins, followed by 1/4 cup of salsa, and 1 tablespoon each of Cheddar and jack. Cover with another tortilla round, bean side down. Do not jam the dishes with too much. The eggs will expand during cooking and overflow. Brush tops of each tortilla with butter and bake on a sheet tray for 35 minutes. Top with remaining cheese during the last 10 minutes of cooking. Cheese should be melted and golden on top. To serve, top with sour cream and salsa.

Steps:

• For the beans: Heat the oil in a medium saucepan over medium heat. Add the onions, season with salt and cook for 3 to 5 minutes, or until softened and beginning to brown. Add the garlic and cook for 30 seconds. Add the cumin, cayenne, oregano, orange, beans with their juices and the water. Bring to a simmer. Reduce the heat to low and simmer for 25 to 30 minutes.
• Meanwhile, for the salsa: Add the tomatoes, onions, jalapeño, cilantro, garlic, lime juice and oil into the bowl of a food processor. Season with salt and pulse until finely chopped and saucy. Season to taste and set aside. (If your tomatoes weren't the sweetest, feel free to pour the salsa into a skillet or saucepan and cook over medium-low heat for 5 to 10 minutes to reduce slightly and sweeten up.)
• For the garnish: If using a gas stove or if you have access to a grill, turn on the heat and quickly heat the corn tortillas directly over the flame until lightly charred and set aside. You can also heat the tortillas in a pan over medium heat.
• Heat some oil in a medium nonstick skillet over medium heat. Add the eggs and fry until the whites are set and the yolks are still runny. Season with salt.
• To serve, place the tortillas onto plates and top each with black beans and a fried egg. Spoon the salsa overtop and garnish with toppings of your choice.

Steps:

• Set oven to 400 degrees.
• Brush about 2 teaspoons butter or oil over one side of each tortilla., then sprinkle the chili powder and a little salt over each tortilla; place on a baking sheet.
• Bake until crisp and golden brown (about 7-8 minutes).
• Meanwhile in a large skillet heat about 1-2 tablespoons butter over medium heat until hot; add in 8 eggs, cover the skillet and cook eggs until just set (about 3-4 minutes, do not break the yolks the eggs should be sunny-side up!) sprinkle with salt and pepper to taste.
• Transfer each tortilla to a plate (you should have 4 plates).
• Top and divide each tortilla with about 1/4 cup of warmed black beans the sprinkle with 1/4 cup shredded cheese and then place 2 sunny-side up eggs on top of the cheese.
• In the same skillet combine the salsa with ketchup; heat stirring until hot, then spoon over the eggs.
• Top with remaining cheese and then sprinkle with green onions.
• Delicious!

Steps:

• Heat grill to medium heat.
• Combine beans, tomatoes, onions, 3 Tbsp. dressing and cumin in medium cast iron skillet sprayed with cooking spray; place on grill grate.
• Cook 12 min. or until most of the tomato juices are cooked off, stirring occasionally. Meanwhile, whisk eggs with 1/4 cup cilantro and remaining dressing until blended. Reduce heat to medium-low.
• Pour egg mixture over bean mixture in skillet; cover with foil. Cook 10 min. or until eggs are set. Top with cheese; cook 2 min. or until melted, adding tortillas to the grill for the last minute to warm.
• Sprinkle eggs with remaining cilantro. Serve with tortillas.