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Huevos rancheros

Huevos rancheros served on a plate

Huevos rancheros

Name: Huevos rancheros
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 tbsp olive oil; 1 small onion diced; 2 garlic cloves crushed; 400g can red kidney beans drained and rinsed; 1 tsp ground cumin; ¼ tsp chilli powder; ½ tsp dried oregano; 4 eggs; 4 small flour tortillas warmed; 1 large tomato diced; handful pickled jalapeño peppers roughly chopped; 30g cheddar grated; 1 avocado peeled, de-stoned and diced; 1 lime half juiced, half cut into wedges, to serve; chopped coriander to serve

Niamh Hempenstall

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Serves 4

Easy

Prep: 10 mins

Cook: 15 mins

A star rating of 4.7 out of 5.34 ratingsRate

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Enjoy this Mexican-inspired vegetarian brunch of egg, tomato, avocado, kidney beans and cheese, on top of tortilla. It's spicy, filling and full of flavour

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp olive oil
1 small onion

diced
2 garlic cloves

crushed
400g can red kidney beans

drained and rinsed
1 tsp ground cumin
¼ tsp chilli powder
½ tsp dried oregano
4 eggs
4 small flour tortillas

warmed
1 large tomato

diced
handful pickled jalapeño peppers

roughly chopped
30g cheddar

grated
1 avocado

peeled, de-stoned and diced
1 lime

half juiced, half cut into wedges, to serve
chopped coriander

to serve

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Nutrition: Per serving

kcal540
fat29g
saturates7g
carbs44g
sugars5g
fibre10g
protein21g
salt1.5g

Method

step 1

Heat 1 tbsp oil in a large pan. Add the onions with a pinch of salt, and cook until translucent, around 3-4 mins. Add the garlic and cook for a minute more.
step 2

Stir in the beans, cumin, chilli powder, oregano, some seasoning and 100ml water. Cook for 5-7 mins, stirring occasionally, or until the beans have softened, then remove from the heat, mash and set aside.
step 3

Heat the remaining oil in a large frying pan over a medium-high heat. Crack in the eggs, then reduce the heat to low and cook slowly until the whites are completely firm.
step 4

To assemble, spread the beans onto the tortillas, add the tomatoes and jalapeños and sprinkle with cheese. Top with some avocado, a squeeze of lime juice and a fried egg, then scatter with coriander. Serve with the lime wedges on the side.

Recipe from Good Food magazine, July 2018

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A star rating of 4.7 out of 5.34 ratings

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