Huevos Rancheros

Huevos Rancheros

  • 2 small whole wheat tortillas
  • 2-4 eggs
  • 1/2 cup Roasted Poblano and Corn Salsa (recipe below)
  • 1/2 cup low-sodium black beans, drained and rinsed
  • 4 ounces leftover cooked steak, cut into bite-sized pieces
  • 1/4 cup grated cheese
  • sour cream and guacamole for garnish

Heat a skillet to medium high and preheat the broiler in the oven.  Warm the tortillas in the skillet, about 2-3 minutes on each side, until golden brown and slightly crisp. Transfer tortillas to a baking sheet lined with foil.

Reduce the heat under the skillet to medium, and spray the skillet with non-stick cooking spray.  Crack the eggs whole into the skillet and cook on one side only for 2-3 minutes.

Top each tortilla with the salsa, black beans, steak, cheese, and lastly the egg/s.  Place under the broiler to warm for approximately two minutes.  Top with the sour cream and guacamole and serve immediately.

Recipe serves 2.

Roasted Poblano and Corn Salsa

  • 1 poblano pepper
  • 1 ear of corn, husked
  • 1 tablespoon olive oil
  • 3 Roma tomatoes, diced (seeds removed)
  • 1/2 onion, diced
  • 4 tablespoons fresh, chopped parsley
  • 1 tablespoon lime juice
  • salt and pepper

 Turn on the broiler on low in the oven.  Place the poblano pepper and corn on a baking sheet lined with foil, and drizzle with the olive oil.  Broil for 15-20 minutes, turning as needed, until the peel on the pepper is blistered and the corn is charred.  Set aside until cool enough to handle.

Slice the corn off the cob and place in a bowl.  Peel the skin off the pepper, remove the seeds and dice the pepper.  Add to the bowl.  Add the tomatoes, onion, parsley and lime juice.  Season with salt and pepper.