While I had the tv on for background noise on Saturday morning, I was listening to one of the chefs on a cooking show talk about making Huevos Rancheros. I’ve never actually had Huevos Rancheros before, but I know my husband, Dennis, loves it. I thought of it as a breakfast dish and to me having beans for breakfast didn’t sound appealing. As I was listening to the chef talk in the background, I was thinking that maybe I could try to make Huevos Rancheros, but serve it for dinner. Well, let me tell you … I’m certainly glad I did. I didn’t realize how much I was missing out! This was amazing and was the perfect dinner for Taco Tuesday. This may have been the first time I tried Huevos Rancheros, but I can tell you, it is definitely only the first of many to come. I really enjoyed this dinner and I also enjoyed that it was on the lighter side.
I chose to use pinto beans for my Huevos Rancheros and also chose to add a spice mixture that I mixed together for a little something extra on our beans. I used two cans of pinto beans and to that added a mixture of kosher salt, cumin, dried oregano, coriander seed that I crushed with a mortar and pestle, dried orange peel, garlic powder and red pepper flakes.
As my beans were heating and simmering, I heated my corn tortillas over the open flame on my gas cooktop. I cook them until they have a nice char to them in several spots and then turn them to do the same on the other side.
Once the tortillas were done, I started making the eggs. I was cooking for four people so used 8 eggs and 1/2 tablespoon of butter per 2 eggs.
Once the eggs were done, I was able to build the Huevos Rancheros in each dish. I started with a couple large spoonfuls of beans on the bottom of the dish, topping the beans with two tortillas.
On top of the tortillas, I placed 2 eggs.
To the top of the eggs, I added a couple spoonfuls of store bought pico de gallo, a small amount of light shredded Mexican cheese blend and a few pieces of avocado, topping it all with a splattering of cilantro.
Oh my goodness, I can’t believe I’ve never tried this wonderful dish until tonight. I am so glad I made this for dinner tonight. It was very satisfying, while being on the lighter side for dinner, which I prefer. I hope you’ll give this a try and enjoy it as much as my family and I did.
Ingredients (Serves 4)
2 cans pinto beans (no salt or low-sodium)
1-1/2 teaspoons kosher salt
1 teaspoon cumin
1 teaspoon dried oregano
1/2 teaspoon coriander seeds (crushed)
1/2 teaspoon garlic powder
1 teaspoon dried orange peel
pinch of red pepper flakes
8 corn tortillas
2 tablespoons butter
1 16-ounce container pico de gallo
light shredded Mexican cheese blend
- Mix kosher salt, cumin, oregano, crushed coriander seeds, garlic powder, dried orange peel and red pepper flakes together in a small bowl.
- Place beans into a small saucepan and add the spice mixture, stirring it into the beans. Heat the beans until they are hot.
- Cook tortillas over open flame on cooktop. If you don’t have a gas cooktop, heat them in the microwave to warm them. Set aside.
- Cook eggs in butter, sunny side-up.
- Layer Huevos Rancheros into each dish. Starting with beans. Next, two corn tortillas, then two eggs. Top with pico de gallo, shredded cheese, avocado and cilantro.
Until next time, Kris