RECIPE

Huevos Rancheros with Avocado, Black Bean and Mushroom

Serves: 4
Prep: 5 minutes
Cooks In: 15 minutes

Huevos Rancheros with Avocado, Black Bean and Mushroom

Huevos Rancheros is a classic Mexican breakfast dish consisting of eggs in a tortilla with some spicy sauce. Here I’ve added a few other breakfast favourites for a brilliant big breakfast, perfect for a lazy weekend.

I’d be totally fine having this for lunch or dinner even – I can’t go past eggs any time of day! The bean mixture freezes well, so would be a good one to have on hand for a rainy day. Huevos Rancheros translates to ‘rancher’s eggs’ – it’s a popular mid-morning dish on rural Mexican farms.

Use corn tortillas for a traditional, gluten-free version. Flour tortillas also work well though.

Ingredients

Print Recipe

  • olive oil 1 tablespoon
  • onion 1 small, diced
  • garlic 2 cloves, finely chopped
  • ground cumin ½ teaspoon
  • button mushrooms 150g, stems removed and sliced
  • black beans 1 can, drained and rinsed
  • crushed tomatoes 1 x 400g can
  • chipotle sauce 3-4 tablespoons
  • eggs 4

To serve

  • corn (GF) or flour tortillas 3-4
  • ripe avocado 1 firm, sliced
  • pickled sliced jalepenos ¼ cup (optional)
  • coriander (cilantro) ½ cup chopped
  • sour cream or thick natural greek yoghurt ½ cup (optional)

Method

  1. Heat olive oil in a fry pan on medium heat. Cook onion, garlic and cumin until onion is soft, 2-3 minutes. Add mushrooms and continue cooking for a further 2-3 minutes until mushrooms are soft.
  1. Add beans, crushed tomatoes, chipotle sauce and water and simmer for 4-5 minutes until sauce has thickened. Season to taste with salt and pepper.
  1. Heat a drizzle of oil in a non-stick fry pan on medium heat. Gently crack in eggs and cook for 2 minutes until whites are set but yolk is still runny (or cook for a little longer if you prefer a firmer yolk).
  1. Warm tortillas briefly in the microwave for 30 seconds.

 

  • To serve, place a tortilla on each plate and top with bean mixture, slices of avocado and a fried egg. Garnish with coriander and jalepenos (if using) and serve with a dollop of sour cream or yoghurt on the side.
Nutritional Information Per Serving
Kilojoules
1751
Calories
413
Carbs
37.2 g
Sugar
7.1 g
Total Fat
21.8 g
Protein
18.3 g

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