Would you look at that? I’m eating fried eggs now. That only took 27 years. In other inconsequential personal news, I’ve coaxed my African violet into blooming again. Apparently it likes to be watered every seven days. Go figure!
Maybe it’s silly or childish, but I often catch myself craving recognition for these tiny everyday accomplishments. Living and working by myself is totally awesome, most of the time. An occasional “good job,” or pat on the back goes a long way, though.
Sometimes I think it would be nice to have someone around. Like the other day, when I lifted up a heavy vintage desk and dragged a thick wool rug underneath all by myself, no one was around to see it. If they had been, I would have flexed my arm muscles and paraded around the apartment like a champion. Actually, no, I would have just asked for help.
Back to the fried eggs. I’ve been eating huevos rancheros with scrambled eggs (sacrilege!) for years, but I’m moving onto the fried eggs now. A plate of saucy huevos rancheros is my go-to meal when I want a substantial, savory meal with lots of protein. My latest favorite homemade version features a creamy avocado sauce and spicy black beans.
You’ll see that I took a shortcut by using jarred salsa verde. I don’t have a problem with store-bought salsas and besides, tomatillos aren’t in season anyway. If you wanted to make the recipe even quicker, you could skip the additional ingredients in the avocado salsa verde and just blend the avocado and salsa together. You’ll be missing out on some fresh flavor, though. You could also choose to serve the avocado sauce at room temperature instead of warming it. I’m just kind of particular about food temps.
Lastly, I’ll be the first to admit that this dish is not the most beautiful dish on the blog, but I try not to discriminate based on appearances. I’m hoping to distract you from the green goo with some cute puppy pics. Is it working?
- 2 cans black black beans, rinsed and drained (or about 3 cups cooked black beans)
- 1 tablespoon olive oil
- 1/2 medium red onion, chopped
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin powder
- 1/4 teaspoon cayenne pepper (optional)
- 1 lime, halved
- Salt and pepper, to taste
- 1 cup mild salsa verde from a jar
- 1 ripe avocado, pitted and sliced
- Big handful cilantro (some stems are ok)
- 1 medium jalapeño, deseeded and roughly chopped (save 1/2 of jalapeño for garnish)
- 1 garlic clove, roughly chopped
- 1/2 lime, halved
- 4+ corn tortillas
- 4+ eggs
- 1/2 cup feta, crumbled
- Small handful cilantro, roughly chopped
- 4 radishes, sliced into very thin pieces
- 1/2 jalapeño, seeds and membranes removed, finely chopped
- Hot sauce (Cholula is my favorite)
- 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 1/4 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.
- Make the avocado salsa verde: In a food processor, combine the salsa verde, avocado, cilantro, 1/2 of the jalapeño, garlic clove and the juice of 1/2 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.
- 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.
- Warm the tortillas: Directly over a medium-low gas burner flame or in a pan, flipping until warmed through.
- 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.
- Use certified gluten-free/100 percent corn tortillas for a gluten-free meal.
- Make it dairy free: omit the feta and substitute pickled jalapeño for the fresh to make up for feta's salty punch.
- 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.