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Huevos Rancheros Bowl


Ingredients

1 (15 ounce) can black beans, rinsed and drained

1 (15 ounce) can black beans, rinsed and drained

1 (4 ounce) can diced green chiles

1 (4 ounce) can diced green chiles

⅓ cup chopped fresh cilantro

⅓ cup chopped fresh cilantro

1 teaspoon lime zest

1 teaspoon lime zest

2 tablespoons fresh lime juice

2 tablespoons fresh lime juice

½ teaspoon salt, divided

½ teaspoon salt, divided

3 cups hot cooked white rice

3 cups hot cooked white rice

1 tablespoon butter

1 tablespoon butter

4 large eggs

4 large eggs

⅓ cup red enchilada sauce

⅓ cup red enchilada sauce

¼ teaspoon freshly cracked black pepper

¼ teaspoon freshly cracked black pepper

1 teaspoon chopped fresh cilantro, or to taste

1 teaspoon chopped fresh cilantro, or to taste

½ cup tortilla strips

½ cup tortilla strips

Directions

Cook black beans and green chiles in a small saucepan over medium-low heat until warmed through, about 5 minutes.

Cook black beans and green chiles in a small saucepan over medium-low heat until warmed through, about 5 minutes.

Meanwhile, stir 1/3 cup cilantro, lime zest, lime juice, and 1/4 teaspoon salt into the cooked rice. Cover and keep warm until ready to serve.

Meanwhile, stir 1/3 cup cilantro, lime zest, lime juice, and 1/4 teaspoon salt into the cooked rice. Cover and keep warm until ready to serve.

Heat butter in a large nonstick skillet over medium heat. Add eggs to skillet. Pour enchilada sauce around yolks, slightly combining with the whites, but being careful not to break yolks. Sprinkle with remaining salt and the pepper. Cook, covered, until whites are set but yolks are still runny, about 3 minutes.

Heat butter in a large nonstick skillet over medium heat. Add eggs to skillet. Pour enchilada sauce around yolks, slightly combining with the whites, but being careful not to break yolks. Sprinkle with remaining salt and the pepper. Cook, covered, until whites are set but yolks are still runny, about 3 minutes.

In 4 separate bowls layer rice, beans, and eggs. Top with more cilantro. Serve with tortilla chips.

In 4 separate bowls layer rice, beans, and eggs. Top with more cilantro. Serve with tortilla chips.

Cook’s Note:

Use mild green chiles for this.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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