This was a nice change, rather than my usual hash brown, eggs, and bacon stacks. A crisp corn tortilla, sprayed and baked in the oven instead of frying. Black beans with cumin, and chili powder and then the whole shebang is topped off with a fried egg. Super yummy with some tomato, avocado, and cilantro on top. Ben didn’t have the egg with it. Instead, he made tacos with beans, tomatoes and avocado. Men, I tell you. He didn’t want to make another fried egg cause the other one was contaminated with cilantro.
I must admit, that up until this day, I have never had a Huevo Ranchero. I’ve heard of them, but haven’t tried them yet. They are super good and will be making these again, and again.
I’m signing up to do a Turkey 5K on Thanksgiving Day. So far, I’ve lost almost 8 pounds doing Weight Watcher’s! That makes me really happy, because this weekend I was eating nothing but crap. Portioning has helped and not snacking at night has too. This weekend I had pizza two times, and then a French dip sandwich at Lucky 13’s on Saturday while we were playing Bingo. Did I mention that I almost won 200.00 too? Someone won 1400.00 on a game. Lucky guy!
I also really need to find the camera attachment to my tripod. It got lost somewhere and now I wish I had it for my pictures.
- 1 Tbsp. olive oil
- 2 shallots, finely diced
- 2 garlic cloves, finely diced
- 3 jalapeños, 1 finely diced, 2 sliced for garnish
- 1 tsp. cumin
- 1 Tbsp. chopped cilantro stems
- Two 15-oz. cans black beans (about 3 cups)
- ¼ cup chicken stock
- 1 tsp. chile powder
- ½ cup frozen corn
- Salt and pepper
- 2 large tomatoes, diced
- 1 tsp. lime juice
- 2 avocados
- Six 10-inch tortillas
- 1 Tbsp. butter
- 6 large eggs
- 1 bunch of cilantro, for garnish
- 2 limes, cut into wedges, for garnish
- Preheat the oven to 225°.
- In a large sauce pan on medium, heat the olive oil, add the diced shallots, garlic, 1 finely diced jalapeño, cumin and cilantro stems and sauté for 5 minutes.
- Drain and rinse the black beans and add them to the pan. Add the chicken stock and chile powder and simmer the mixture for about 10 minutes, stirring often. Add the corn and cook for 2 to 3 minutes. Season with salt and pepper.
- Meanwhile, in a medium bowl, toss the diced tomatoes with the teaspoon of lime juice and a pinch of salt and pepper. Pit and slice the avocados and set them aside.
- In a large pan on medium heat, warm the tortillas, about 1 minute per side. Keep the tortillas warm in the preheated oven.
- In a separate large pan, melt the tablespoon of butter and fry each egg to over easy.
- To assemble, top each of the tortillas with ½ cup of black beans, 1 egg, ¼ of an avocado and a handful of tomatoes. Garnish with sliced jalapeño, cilantro and a lime wedge.
To make these lighter, I used 6 in corn tortillas, and baked my tortillas in the oven with no fat. I also didn't use any butter when cooking the eggs.
1 tortilla with an egg on top is 7 points.