Breakfast for dinner frequently occurs at our house. It’s usually scrambled eggs with chives and toast. This time, I decided to switch things up and make my own version of Huevos Rancheros from the ingredients in my pantry and refrigerator. This may not be the classic Huevos Rancheros with a tomato-chili sauce, but I think it turned out quite delicious and satisfying. In fact, I’m adding it to our regular “breakfast for dinner” rotation.
1 can black beans, drained and rinsed with water
1 tsp. ground cumin
1 tsp. ground chili pepper
4-5 Tbsp. of pico de gallo or fresh salsa (I used the salsa from Hazelwood Creek Farm purchased at Fulton Farmers Market)
Corn tortillas (1-2 per person)
1 avocado-mashed (seasoned with salt, black pepper, and lime juice)
6-8 large eggs
Shredded cheese (Mexican variety)
Place rinsed black beans in a small pot and add cumin, chili powder, and fresh pico de gallo/salsa. Simmer over medium to medium-low heat. Reduce heat as needed while cooking rest of ingredients.
Brush each side of corn tortillas with olive oil. Heat one at a time in a saucepan (approximately 30 seconds on each side) over medium heat until golden and crisp. Set tortillas aside and cover with paper towel or foil to keep warm.
Fry eggs (1 for each tortilla) in a saucepan to your liking (I like mine over-medium). Sprinkle with salt and black pepper.
When eggs are close to being done, spread avocado mixture on top of 1-2 tortillas. Top avocado spread with black beans, cheese, and egg. Top egg with additional pico de gallo/salsa.
Serves approximately 4 people.