Hope you all had a great Halloween - it was pretty quiet at our house - I was on a Marketing teleconference call for over 2 hours and Julie had to work kind of late. So we just ignored the doorbell and went about our business.
It has been a pretty quiet weekend at our house, but I saw this recipe on TV and we decided we just had to try it. We watched some woman make it and it looked really good. It was a little time consuming but not hard to do.
Huevos Rancheros with Black Bean Puree
Prep Time:
15 min
Cook Time:
35 min
Level:
Easy
Serves:
4 servings
For the salsa: 2 small tomatoes, seeded and chopped 1 small onion, chopped 1 medium jalapeno, chopped 1 garlic clove, chopped 1 tablespoon lime juice 2 teaspoons extra-virgin olive oil 1/2 teaspoon hot sauce (recommended: Frank's Red Hot) 1/4 cup chopped cilantro leaves Salt and freshly ground black pepper
For the Black Bean Puree: 1 (15.5-ounce) can black beans, drained and rinsed 1 clove garlic, smashed 1 teaspoon ground cumin 1/2 teaspoon lime juice 2 teaspoons extra-virgin olive oil Pinch salt
2 (12-inch) flour tortillas 1 tablespoon melted butter 8 eggs, room temperature 1/2 cup shredded Cheddar 1/2 cup shredded pepper jack cheese Sour cream, for garnish
Special equipment: 4 (4 by 2-inch) ramekins
Preheat oven to 350 degrees F.
For the Salsa: In a small bowl mix together, tomatoes, onion, jalapeno, garlic, juice, olive oil, hot sauce, and cilantro. Season with salt and pepper, to taste.
For the Black Bean Puree: In a food processer, blend all ingredients together until smooth.
To assemble: Stack tortillas on a cutting board. Using the bottom of the ramekin as a guide, cut 8 circles out of the tortillas. Spread the bean puree evenly on 1 side of each tortilla round. Place a round in each ramekin, bean side up. Crack 2 eggs into each of the 4 ramekins, followed by 1/4 cup of salsa, and 1 tablespoon each of Cheddar and jack. Cover with another tortilla round, bean side down. Do not jam the dishes with too much. The eggs will expand during cooking and overflow. Brush tops of each tortilla with butter and bake on a sheet tray for 35 minutes. Top with remaining cheese during the last 10 minutes of cooking. Cheese should be melted and golden on top. To serve, top with sour cream and salsa.
Give it a try and tell us what you think!!
For those of you who live in a cave - these pictures are of Lark L's Miracle Rock in Red Canyon - pictures taken by President Kay Shumway. Julie and I are hoping to get down there in November and go see it if the weather cooperates.
It has been a pretty quiet weekend at our house, but I saw this recipe on TV and we decided we just had to try it. We watched some woman make it and it looked really good. It was a little time consuming but not hard to do.
Huevos Rancheros with Black Bean Puree
Prep Time:
15 min
Cook Time:
35 min
Level:
Easy
Serves:
4 servings
For the salsa: 2 small tomatoes, seeded and chopped 1 small onion, chopped 1 medium jalapeno, chopped 1 garlic clove, chopped 1 tablespoon lime juice 2 teaspoons extra-virgin olive oil 1/2 teaspoon hot sauce (recommended: Frank's Red Hot) 1/4 cup chopped cilantro leaves Salt and freshly ground black pepper
For the Black Bean Puree: 1 (15.5-ounce) can black beans, drained and rinsed 1 clove garlic, smashed 1 teaspoon ground cumin 1/2 teaspoon lime juice 2 teaspoons extra-virgin olive oil Pinch salt
2 (12-inch) flour tortillas 1 tablespoon melted butter 8 eggs, room temperature 1/2 cup shredded Cheddar 1/2 cup shredded pepper jack cheese Sour cream, for garnish
Special equipment: 4 (4 by 2-inch) ramekins
Preheat oven to 350 degrees F.
For the Salsa: In a small bowl mix together, tomatoes, onion, jalapeno, garlic, juice, olive oil, hot sauce, and cilantro. Season with salt and pepper, to taste.
For the Black Bean Puree: In a food processer, blend all ingredients together until smooth.
To assemble: Stack tortillas on a cutting board. Using the bottom of the ramekin as a guide, cut 8 circles out of the tortillas. Spread the bean puree evenly on 1 side of each tortilla round. Place a round in each ramekin, bean side up. Crack 2 eggs into each of the 4 ramekins, followed by 1/4 cup of salsa, and 1 tablespoon each of Cheddar and jack. Cover with another tortilla round, bean side down. Do not jam the dishes with too much. The eggs will expand during cooking and overflow. Brush tops of each tortilla with butter and bake on a sheet tray for 35 minutes. Top with remaining cheese during the last 10 minutes of cooking. Cheese should be melted and golden on top. To serve, top with sour cream and salsa.
Give it a try and tell us what you think!!
For those of you who live in a cave - these pictures are of Lark L's Miracle Rock in Red Canyon - pictures taken by President Kay Shumway. Julie and I are hoping to get down there in November and go see it if the weather cooperates.
