Huevos Rancheros

Looking for a perfect Saturday morning breakfast? Expand your culinary boundaries with this classic Mexican breakfast that’s filling, flavorful, and a delicious way to start your weekend. Be sure to warm the tortillas on the skillet rather than in the microwave to preserve the taste and texture.

 

MAKES 4 SERVINGS

1 c. Basic Black Beans

4 corn tortillas

1 tsp. Oil Blend or canola oil

8 medium eggs

1 c. Roasted Green Chili Sauce

1 c. thinly shredded red cabbage, optional

1 tsp. Cotija cheese or feta cheese

 

HEAT the black beans in a small saucepan over medium-low heat. Set aside.

HEAT the tortillas in a dry large skillet one at a time until softened, about 30 seconds each, turning once. Stack on a clean plate to keep warm.

HEAT ¼ tsp. of the oil in a small nonstick skillet over medium-high heat. Add the eggs, lower the heat to medium, and cook undisturbed until the whites begin to set, 1½ minutes. Lower the heat and continue cooking until the yolks and whites both are set and to the desired doneness, 3 to 4 minutes. (Alternatively, use two medium pans to cook 4 eggs each, using ½ tsp. oil in each pan.)

PLACE one tortilla in the center of each of four large plates and top each with ¼ cup of the warm beans. Arrange two eggs over each serving of beans and top each portion with ¼ cup of the green chili sauce. Divide with the cabbage and cheese between the four portions and serve immediately.

This recipe is featured in Miraval’s Mindful Eating cookbook, which includes two hundred beautifully clean recipes and simple techniques for readers to use at home, allowing them to make smarter choices with a better understanding of portion size, ingredients, and cooking practices.

CALORIES: 280; TOTAL FAT: 12 G; CARBOHYDRATE: 25 G; DIETARY FIBER: 5 G; PROTEIN: 17 G

 

 

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