Huevos Rancheros With Black Bean Puree |
|
 |
Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
Made in ramekins, this is easy to take to work for lunch or breakfast Ingredients:
1 (15 1/2 ounce) can black beans, drained and rinsed |
1 garlic clove, smashed |
1 teaspoon ground cumin |
1/2 teaspoon fresh lime juice |
2 teaspoons extra virgin olive oil |
1 pinch salt |
2 (12 inch) flour tortillas |
1 tablespoon melted butter |
8 eggs |
1/2 cup shredded cheddar cheese |
1/2 cup shredded monterey jack pepper cheese |
sour cream |
salsa |
Directions:
1. For black bean puree: combine all ingredients in bowl of food processor and blend until smooth.
2. Stack tortillas on cutting board. Using the bottom of your ramekin as s guide, cut 8 circles out of the tortillas.
3. Spread black bean puree evenly on 1 side of each tortilla round.
4. Place 1 round, bean side up in each ramekin.
5. Crack 2 eggs into each ramekin then add 1/4 cup of salsa and 1 tablespoon each of the cheddar and pepper jack cheeses.
6. Cover with another tortilla round, bean side down.
7. Brush tops of each tortilla with butter and bake for 35 minutes (place ramekins on cookie sheet to avoid overflow).
8. During the last 10 minutes of cooking, top ramekins with remaining cheese
9. Serve with sour cream and more salsa.
|
|