Vegetable

Huevos Rancheros With Chipotle Sunless Bean Sauce And Avocado Salsa

recipe image

Ingredients

4 Servings

1

puny avocado, peeled, pitted, diced

1

/3 cup chopped recent cilantro

1

/3 cup minced green onions

1

1/2 tablespoons recent lime juice

Nonstick vegetable oil spray

4

5- to 6-scoot-diameter corn tortillas

4

teaspoons canola oil, divided

1

cup finely chopped onion

3

garlic cloves, minced

2

1/2 teaspoons ground cumin

1

28-ounce can diced tomatoes in juice

1

15-ounce can dim beans, drained

2

teaspoons chopped canned chipotle chiles*

4

broad eggs

1

/2 cup grated Monterey Jack cheese or tantalizing cheddar cheese

2

cups thinly sliced romaine lettuce

Preparation

  1. Step 1

    Scurry first 4 substances in bowl to mix. Season salsa with salt and pepper.

    Step 2

    Preheat oven to 400°F. Spray baking sheet with nonstick spray. Organize tortillas in single layer on sheet. Bake till tortillas are golden, about quarter-hour.

    Step 3

    Within the interim, warmth 3 teaspoons oil in broad nonstick skillet over medium-high warmth. Add onion and sauté till golden, about 5 minutes. Add garlic and cumin; chase 30 seconds. Scurry in tomatoes with juice, beans, and chiles; bring to boil. Decrease warmth; simmer till nearly all liquid is absorbed, stirring frequently, about 8 minutes. Season to style with salt.

    Step 4

    Warmth 1 teaspoon oil in but every other broad nonstick skillet over medium warmth. Crack eggs into skillet; fry till whites are legal keep but yolks are composed soft, about 4 minutes. Sprinkle with salt and pepper.

    Step 5

    Station 1 warmth tortilla on each and every of 4 plates. Divide bean mixture among tortillas. High each and every with 1 egg; sprinkle with cheese and lettuce. High with salsa; help.

    Step 6

    *Chipotle chiles canned in a piquant tomato sauce, regularly called adobo, are available at Latin American markets, specialty meals stores, and a few supermarkets.

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