This huevos rancheros recipe features spicy black beans and fresh, creamy avocado salsa verde.

It’s a delicious, hearty and healthy breakfast that makes a great dinner, too! This is a meatless recipe that vegetarians and meat eaters can agree on.

Huevos Rancheros with Avocado Salsa Verde
Serves 4
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Spicy black beans
  1. 2 cans black black beans, rinsed and drained (or about 3 cups cooked black beans)
  2. 1 tablespoon olive oil
  3. ½ medium red onion, chopped
  4. ½ teaspoon chili powder
  5. ½ teaspoon cumin powder
  6. ¼ teaspoon cayenne pepper (optional)
  7. 1 lime, halved
  8. Salt and pepper, to taste
Avocado Salsa Verde
  1. 1 cup mild salsa verde from a jar
  2. 1 ripe avocado, pitted and sliced
  3. Big handful cilantro (some stems are ok)
  4. 1 medium jalapeño, deseeded and roughly chopped (save ½ of jalapeño for garnish)
  5. 1 garlic clove, roughly chopped
  6. ½ lime, halved
Assembly
  1. 4+ corn tortillas
  2. 4+ eggs
  3. ½ cup feta, crumbled
  4. Small handful cilantro, roughly chopped
  5. 4 radishes, sliced into very thin pieces
  6. ½ jalapeño, seeds and membranes removed, finely chopped
  7. Hot sauce (Cholula is my favorite)
Instructions
  1. 1.Cook the beans: Heat a drizzle of olive oil in a medium-sized saucepan (with a lid) over medium heat. Once the oil is warmed, add the onion and sauté for a few minutes, stirring often, until the onions are turning translucent. Add the chili powder, cumin and cayenne and stir. Add the beans and ¼ cup water and stir to combine. Cover the pan, reduce heat, and let the beans simmer for about 10 minutes (if the beans seem dry at any point, add a splash of water). Remove from heat, mash some of the beans with the back of a big spoon and cover the pan until you are ready to serve.
  2. 2.Make the avocado salsa verde: In a food processor, combine the salsa verde, avocado, cilantro, ½ of the jalapeño, garlic clove and the juice of ½ lime. Purée the salsa until it is super creamy, stopping to scrape down the sides as necessary. Transfer the salsa verde to a small saucepan and gently warm it over medium-low heat, stirring often (or transfer the salsa to a bowl and warm it in the microwave). Don't overheat this stuff! Cover the salsa until you're ready to serve.
  3. 3.Cook the eggs: However you'd like 'em. I fried mine but I won't judge if you scramble yours. Top with a light sprinkle of salt and pepper.
  4. 4.Warm the tortillas: Directly over a medium-low gas burner flame or in a pan, flipping until warmed through.
  5. 5.Assemble the huevos rancheros: On each plate, top tortilla(s) with black beans, avocado sauce and egg(s). Garnish with crumbled feta, cilantro, chopped radishes and jalapeño. Serve with a bottle of hot sauce on the side.
Notes
  1. Use certified gluten-free/100 percent corn tortillas for a gluten-free meal.
  2. Make it dairy free: omit the feta and substitute pickled jalapeño for the fresh to make up for feta's salty punch.
  3. Recipe is a combination of the sauce from my sweet potato burrito and the beans from my kale and black bean bowl. You might also like these simple, scrambled huevos rancheros.
Adapted from cookieandkate.com
Adapted from cookieandkate.com
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