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A Mouthwatering Huevos Rancheros Recipe

There's no better or more filling dish to whip up for breakfast.
A Mouthwatering Huevos Rancheros RecipeMitch Mandel and Thomas MacDonald

This is the type of breakfast you want when you really need to deliver on the day. Not only are huevos rancheros one of the most delicious morning creations of all time, but the balance of protein, fiber, and antioxidants is also designed to keep you at the top of your game all day long, too.

Nutrition: 480 calories, 15 g fat (3 g saturated), 680 mg sodium

Serves 4

You’ll Need

1 can (16 oz) whole peeled tomatoes, with juice
1⁄2 small onion, chopped
1 clove garlic, chopped
1 Tbsp chopped chipotle pepper
1⁄4 cup chopped fresh cilantro
Juice of 1 lime
Salt and black pepper to taste
1 can (16 oz) black beans
Pinch of ground cumin
8 eggs
8 corn tortillas

How to Make It

  1. Combine the tomatoes, onion, garlic, chipotle, cilantro, and half of the lime juice in a food processor and pulse until well blended but still slightly chunky. Season with salt and pepper.
  2. Mix the black beans, cumin, and remaining lime juice in a bowl; season with salt and pepper. Use the back of a fork to lightly mash up the beans, adding a splash of warm water
    if necessary.
  3. Coat a large non-stick skillet or sauté pan with non-stick cooking spray and heat over medium heat. Break the eggs into the skillet; cook until the whites have set, but the yolks are still loose and runny.
  4. On a separate burner, heat a medium skillet over medium heat and add the tortillas, 2 at a time; cook for 1 minute on each side, until lightly toasted.
  5. To assemble the dish, spread the tortillas with the beans, top with the eggs, and top the eggs with the salsa. Garnish with more cilantro, if you like, and serve immediately.

Eat This Tip

We admit to having an overwhelming infatuation with chipotle pepper, but once you recognize its potential for adding instant flavor to a dish, you will, too. Chipotles are smoked jalapeños, and they come canned with a spicy, vinegary tomato sauce called adobo. You’ll see a lot of recipes that call for chipotles, so here’s what you do: Buy a can, dump the whole thing into a blender or food processor, and pulse. Use a spoonful to spike salsas, marinades, mashed potatoes, and soups. Beyond being insanely delicious, the capsaicin in chipotle has been shown to boost metabolism.

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