Huevos Rancheros Sin Huevos (Ranch Style without Eggs)

Mexican30 Minutes

Punchline

Because who needs eggs when you can have such a delicious combination of flavors and textures in every bite?

instructions

Begin by rinsing the black beans in a colander under cold water. This helps reduce sodium content.

In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Once hot, add the drained black beans along with a pinch of salt and pepper. Cook for about 10 minutes, stirring occasionally, until warmed through.

While the beans are warming, dice the tomatoes, onion, garlic, and jalapeño. Be sure to remove the seeds from the jalapeño if you prefer a milder spice level.

In a separate skillet, heat the remaining tablespoon of olive oil over medium-high heat. Add the diced onion and sauté for 3-4 minutes until translucent.

Add the garlic and jalapeño to the skillet with the onions, cooking for another 1-2 minutes until fragrant.

Add in the diced tomatoes and cumin, stirring well. Let this mixture cook for about 5 minutes, until the tomatoes begin to break down and form a sauce. Season with salt and pepper to taste.

While the sauce is simmering, heat the corn tortillas in a dry skillet over medium heat until they are pliable and slightly golden, about 1-2 minutes per side.

To assemble, spoon some of the black beans onto each tortilla, followed by the tomato-jalapeño sauce. Top with diced avocado and a sprinkle of chopped cilantro.

Drizzle with fresh lime juice just before serving, to brighten up all the flavors.

Servings

3-4

How to be creative

Add a dollop of sour cream or Greek yogurt on top for creaminess.
Incorporate sautéed bell peppers or spinach for extra veggies and flavor.
Try different types of beans, like pinto or kidney beans, to give this dish a unique twist.

Important Tips