Huevos Rancheros with Roasted Peppers
Author: Maria Tadic
Recipe type: Breakfast
- 15.5 oz can pinto beans, rinsed and drained
- 2 tbsp olive oil, divided
- 1 clove garlic, minced
- 1 tsp chipotle in adobe
- ½ tsp onion powder
- ½ tsp cumin
- ½ tsp salt and pepper
- ½ cup vegetable stock
- 1 yellow and red bell pepper, sliced into strips
- ½ lg onion, sliced in to strips
- 2 eggs
- 2 corn tortillas
- Toppings: crumbled cojita cheese, chopped cilantro, diced tomatoes, diced onions, avocado, hot sauce, etc
- Prepare refried beans first. Heat 1 tbsp olive oil in a small sauce pan over medium high eat. Sauté garlic, chipotle, onion powder and cumin. Cook spice mixture for 1-2 minutes or until fragrant. Add in beans, salt, pepper and stock. Stir to combine.
- Bring beans to a simmer. While beans simmer, smash them slightly, this will give them that creamy texture of traditional refried beans. Cook until liquid is reduced and thickened to a creamy consistency. Turn off heat and set beans aside until later - you may need to add in a splash of stock to loosen up the beans closer to assembly.
- While beans cook, heat oven to 350F and place corn tortillas in the oven straight on the rack. Bake for about 10 minutes or until tortillas are nice and crunchy. Remove and set aside.
- Heat the remaining tbsp of olive oil in a large skillet over medium high heat. Add in peppers and sauté for about 5 minutes. Add in the onions and continue to cook for another 12-15 minutes or until onions and peppers have softened slightly and have some dark golden brown spots.
- While peppers and onions sauté, cook the eggs. You can scrambled them, poach them or cook them sunny side up. However you'd like! I choose to do them sunny side up so I could get that runny golden yolk!
- Assemble your huevos rancheros - spread about ¼ cup of the refried beans on each of the toasted tortillas. Top with a few slices of the peppers and onions. Slide on 1 egg and sprinkle with additional salt and pepper if desired. Serve with your favorite toppings!