Black Bean Huevos Rancheros is a traditional Mexican recipe for a classic stew of black beans in a tomato and chilli base served with four eggs cooked in the stew. The full recipe is presented here and I hope you enjoy this classic Mexican version of: Black Bean Huevos Rancheros.
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This Mexican-inspired breakfast dish contains some of my all-time favourite foods: black beans, avocados and eggs. All garnished with sliced jalapeño chillies. Yummy...
Ingredients:
3 garlic cloves, finely chopped
2 tsp chipotle chilli paste
1 tbsp olive oil
2 x 400g (14 oz) tins chopped tomatoes
400g (14 oz) tin black beans, drained
½ tsp dried oregano
4 large eggs
1 green chilli, finely sliced
4 wholemeal tortilla wraps or soft corn tortillas
10g (1/3 oz) fresh coriander leaves
sliced avocado and lime wedges, to serve
Method:
Combine the garlic, chipotle paste and olive oil in a large, deep, lidded, frying pan set over a medium heat. Stir occasionally for 2 mins until the garlic just begins to sizzle but not colour. Add the chopped tomatoes, 2 tbsp water, the black beans and oregano; season lightly. Bring to a simmer and cook for 5 mins.
Make 4 wells in the mixture with a wooden spoon. Break an egg into each well, scatter with the sliced chilli and season with a little salt and plenty of black pepper. Reduce the heat to low and simmer gently for 15 mins, covering for the final 2 minutes if any of the egg whites look undercooked on top.
Meanwhile, place a second, dry, frying pan over a very high heat until smoking hot. Toast a tortilla wrap for 30 secs-1 minute on each side until well browned in places and beginning to puff up. Transfer to a plate and cover to keep warm; repeat with the remaining tortillas.
Garnish the egg pan with the coriander and avocado slices. Serve with the tortillas for dipping, alongside lime wedges, if you like.
