Description
Huevos Rancheros Breakfast Bowls are a flavorful, satisfying, and hearty way to start your day. Packed with crispy tortillas, spicy salsa, seasoned eggs, and fresh toppings, these bowls are a delicious twist on the traditional Mexican dish.
Ingredients
- 2 large corn tortillas (or flour tortillas, if preferred)
- 2 eggs
- 1 cup salsa (store-bought or homemade)
- 1/2 cup black beans, drained and rinsed
- 1/4 cup shredded cheese (cheddar, Monterey Jack, or your favorite variety)
- 1/4 avocado, sliced
- 1/4 cup sour cream or Greek yogurt
- 2 tbsp fresh cilantro, chopped
- 1 tbsp olive oil
- Salt and pepper, to taste
- Optional: sliced jalapeños, lime wedges, and diced onions for extra flavor
Instructions
1. Prepare the Tortillas
Start by cutting the corn tortillas into strips or wedges (about 6-8 pieces per tortilla). Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the tortilla strips and cook for 2-3 minutes until they’re crispy and golden. Remove from the skillet and set aside.
2. Cook the Eggs
In the same skillet, crack 2 eggs and season with salt and pepper. Cook the eggs to your desired level of doneness – sunny-side-up is traditional for Huevos Rancheros, but you can scramble them if preferred. Set the eggs aside.
3. Warm the Beans and Salsa
In a small saucepan, combine the black beans and salsa over medium heat. Warm them for about 3-5 minutes, stirring occasionally. This will heat the beans through and allow the salsa to come together with the beans.
Notes
- You can use store-bought salsa or make your own with tomatoes, onions, cilantro, lime juice, and chili for added freshness.
- Feel free to swap the black beans for pinto beans or refried beans if you prefer.
- Add more heat by including some hot sauce or chopped fresh chilies.
- For a more substantial bowl, include some rice or quinoa at the bottom before layering the rest of the ingredients.