Huevos Rancheros with Avocado Salsa Verde
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 minutes
- Yield: 4
- Category: Breakfast
- Cuisine: Mexican
This huevos rancheros recipe features spicy black beans and fresh, creamy avocado salsa verde. It’s a delicious, hearty and healthy breakfast that makes a great dinner, too! This is a meatless recipe that vegetarians and meat eaters can agree on.
Spicy black beans
- 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
Avocado Salsa Verde
- 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.