Huevos Rancheros with Black Beans and Chipotle Salsa

Name: Huevos Rancheros with Black Beans and Chipotle Salsa
Yield: 3 serving
Ingredients: 2 tablespoons extra virgin olive oil; ½ small onion; 2 garlic; 1 diced tomatoes; 3 chipotle chiles in adobo; 2 tablespoons cilantro; 1 lime; salt; black pepper; 3 corn tortillas; 1 ½ cups black beans; 3 egg; queso fresco; iceberg lettuce; cilantro; hot sauce; lime

User Reviews

5

8 reviews

Excellent

Servings
3
Course
Breakfast

Huevos Rancheros with Black Beans and Chipotle Salsa

Joelle Cantu

Report

Enjoy something delicious and satisfying with this easy-to-make recipe.

Share:

I Made This!

1 person made this

Print

23 people printed this

Save this

3 people saved this

Ingredients

Servings

chipotle salsa

2 tablespoons extra virgin olive oil
½ small onion finely diced
2 garlic cloves, minced
1 diced tomatoes 15 ounce) can, finely diced, drained
3 chipotle chiles in adobo minced
2 tablespoons cilantro minced
1 lime juiced
salt to taste
black pepper to taste

assembly

3 corn tortillas lightly charred and warmed
1 ½ cups black beans canned, drained and warmed
3 egg fried

garnish/toppings

queso fresco crumbled
iceberg lettuce very thinly sliced
cilantro
hot sauce
lime wedges

Add Ingredients to Grocery List

Recommended Tools for this Recipe

Instructions

Keep Screen Awake

For salsa: Pour oil into a skillet and place over medium-high heat. Add onion and garlic and sauté for 2 to 3 minutes. Add tomatoes and minced chipotles and continue to sauté for an additional 2 to 3 minutes. Season with salt and pepper and remove from heat. Stir in the cilantro and lime juice and set aside to cool.
To assemble: Place corn tortillas onto a platter top with a little bit of salsa. Top salsa with black beans and some more salsa. Top each tortilla with a fried egg, followed by more salsa. Season with salt and pepper. Finish each huevos rancheros with crumbled queso fresco, thinly sliced iceberg, cilantro, hot sauce, and lime wedges. Serve immediately.