Thursday, February 9, 2012

Huevos Rancheros

DH and I have enjoyed eating Huevos Rancheros at Sunday brunch a few times this past year. It inspired me to make it at home. This my version of Huevos Rancheros.

Ingredients (this makes a double batch for us)
2 cans of black beans
1 8 ounce can of tomato sauce
2 tablespoons of Mrs. Renfro’s HOT salsa (or 1 jalapeño with seeds sliced)
1 cup veggie, tomato or chicken broth
1 tablespoon dried oregano
Tostada shells
Garnishes: Sour cream, tomatoes, avocado, cilantro, hot sauce, whatever you like

Drain and rinse black beans.

 Heat a stock pan and add black beans. Sauté for a few minutes with the dried oregano. 

Add tomato sauce, broth and HOT salsa or jalapeno peppers.

Bring to a boil then simmer at a soft boil until your reach your desired consistency. I like to have some liquid left so the beans are saucy.

Scramble eggs with a bit of salt and pepper and a little water to make them extra fluffy. For 2 people I use 3 whole eggs and one egg white.

Time to assemble. Put the bean mixture on the tostada shell, then top with eggs and garnish as desired.

1 comment:

  1. Thanks to you guys making this for us, this has become a favorite in our home! We just finished the jar of Mrs Renfro's, time to get another.

    I have to have mine with avacado slices.. yum! Thanks for sharing.


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