I love huevos rancheros and have pined for them ever since I left my hometown in southern California. So, when we have a little time on our hands, I like to go all out and make a special meal. Typically, huevos rancheros are a breakfast dish, but since they are filling and protein rich, this version makes a great dinner too.
To up the vitamin and fiber quotient, I used dry beans in the recipe and served it with a side of kale. Feel free to sub in favorite ingredients or techniques. All in all, this is a beautiful, healthy, and fortifying dish–perfect for a Sunday morning, or a busy weeknight dinner.
Huevos Rancheros
serves 3
Huevos Rancheros
Servings: 3 servings
Ingredients
- 2 cups pinto beans dry or canned*
- 2 tablespoons butter
- 1/2 onion minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- splash of apple cider vinegar
- for the kale
- 1 bunch kale well-washed and chopped
- 1/2 onion minced
- 2 cloves garlic smashed and minced
- 1 tablespoon butter
- 1/4 teaspoon salt
- for the eggs
- 1-2 tablespoons butter
- 6 eggs
- 1/2 teaspoon salt
- to assemble the huevos rancheros
- 6 warmed corn tortillas
- 2 sliced avocados
- 1 cup grated cheddar cheese
- prepared salsa
