Huevos Rancheros

I love this version of the classic Hueovos Rancheros.

Directions

Preheat oven to 400°F.
Mash avocado with fork in small bowl. Stir in green onions, cilantro, lime juice, salt and pepper, to taste.
Cook onion, garlic and cumin in 1 tablespoon oil in large skillet over medium-high heat, stirring frequently, 4 to 5 minutes or until onion is tender. Stir in tomatoes, black beans and chipotle peppers; bring to boil. Reduce heat; simmer 8 to 10 minutes or until most liquid is evaporated, stirring frequently.
Meanwhile, arrange corn tortillas on baking sheet, sprayed with nonstick cooking spray. Bake 6 to 8 minutes or until golden brown.
Cook eggs in remaining 1 tablespoon oil in large nonstick skillet over medium heat until desired doneness, turning, if desired. Season with salt and pepper.
Arrange sliced romaine on 4 large serving plates; top each with warmed tortilla. Spoon black bean mixture evenly over tortillas. Top each with cooked egg and sprinkle with shredded cheese. Serve with avocado mixture.


What's Needed:

 

1 avocado, pitted and peeled
2 tablespoons finely chopped DOLE® Green Onions
2 tablespoons chopped fresh DOLE Cilantro
1 tablespoon lime juice
Salt and ground black pepper, to taste
2/3 cup finely chopped DOLE White Onion
2 to 3 garlic cloves, minced
2 teaspoons ground cumin
2 tablespoons canola oil, divided
1 can (14.5 oz.) no salt added diced tomatoes, undrained
1 can (15 oz.) black beans, drained and rinsed
2 teaspoons chopped canned chipotle peppers in adobo sauce
4 (5 to 6-inch) corn tortillas
4 eggs
3 to 4 cups DOLE Hearts of Romaine, thinly sliced
1/2 cup shredded Monterey Jack or sharp Cheddar cheese

^ Back to Top
 

Search & Browse

View AllMost RecentBreakfast / Brunch

3 Ingredient Pancakes from The Recipe Hacker
Kentucky Wild Gin-cured Salmon Gravlax
Cranberry and Pear Compote with Dried Winter Fruits

Overnight Oats
Blueberry Waffles from Danielle Walker's Against All Grain
Overnight Apple Raisin Bourbon French Toast with warm Maple-Bourbon Syrup

Cinnamon Streusel Muffins
Berry Explosion Muffins from Eat to Live Cookbook by Joel Fuhrman, M.D.
Michael Ruhlman talks Charcuterie: The Craft of Salting, Smoking, and Curing

Back to School: Nutritious Breakfasts and Snacks from Elizabeth Somer
Garnish Chef Kim Baretta's Baked Cinnamon Sugar Challah Bread French Toast
Baked Cinnamon Apple Pancake

Hot Pistachio Cereal with Greek Yogurt and Honey from Quinoa Revolution with Patricia Green
Blueberry Muffins
Winter Frittata with ESCAROLE, BACON, and FETA CHEESE

Sugar-dusted Strawberry Cake
Spicy Brown Sugar and Pumpkin Granola
THE VIRGIN DIET Strawberry Shake

Banana Bread with Pecans
Strawberry Panini
Chocolate Hazelnut Banana-Stuffed French Toast

"Powdered Sugar Doughnut” Muffins
Hazelnut Boston Cream Cupcakes
Banana Hazelnut Breakfast Panini

Huevos Rancheros
St. Patrick's Day recipes
Ricotta-filled Crepes with Berries

Easy Pinwheel Danish
Lemon Glazed Pound Cake
Lemon Ginger Marmalade

Peanut Butter Granola
Chicken Salad with Cranberries, Toasted Almonds and Orange Vinaigrette
Truffle Butter

Peanut Butter and Jam Muffins
Everything really is better with bacon!
Baked Huevos Rancheros

Four easy ways to boost nutrition
The Fundamental Techniques of Classic Bread Baking: Ciabatta
Carrot Cake from Chuck Hughes

O is for Oatmeal
Pam Anderson's Master Formula for Perfect Savory Scones
Cinnamon Rolls

Pumpkin Pie Pancakes
Peanut Butter Banana Flax Seed Muffins
Cranberry Almond Crumb Muffins

Peanut Butter Trail Bars
Budget Friendly Foods
Add color to your diet

O as in Organizing: Peanut Butter and Jam Muffins
In Season: Apple Recipes
Fruit Salad Parfaits

Fruit Salad with Creamy Honey Lime Dressing
Banana Bread
Smoked Salmon Mousse

Robin Mather's Whole Strawberries in Balsamic-Black Pepper Syrup
Refrigerator Strawberry Jam
Half-pint Jar Pies

Nancy Kennedy's Hollywood Wrap: Power Fruit Wraps
Strawberry Coffee Cake with Peanut Butter Streusel
Cinnamon Twists

Make Mother's Day Memorable with a Smoothie
Sour Cream and Chive Biscuits with Country Ham
Peanut Butter Muffins

How to make Crepes
Corned Beef Hash
Oatmeal cookie with a breakfast boost

Tequila-spiked Fruit Salad with Lime
Lemon Buttermilk Waffles with Blueberry Sauce
Red Velvet Pancakes

Bite-size Blueberry Walnut and Brie Tarts
Bloody Mary
Blackberry Hand Pies

Buttermilk Pancakes
Cinnamon Sugar Churros
Easter wine pairings

Spicy Breakfast Burritos
Lemon Panna Cotta
Pumpkin Pie Crepes

Pumpkin Bread
Lobster Sliders
Pain Perdu

Gingerbread Muffins
Apple Cinnamon Whole Wheat Muffins
Meme's Biscuits

Smoked Salmon Puff Pastry Pizza with Capers & Dill
Spicy Sausage and Green Chile Strata
Warm Brandied Fruit Compote

Dressed up Blueberry Muffins
Sausage Rolls
Banana-Chocolate Gorilla Bread

Lemon Cups
Fruit and Nut Granola
Purple Plum Torte from the The Essential New York Times Cookbook
^ Back to Top
 

Leave a Comment


  • Recipe to Share?

    Got a special recipe you can't keep under your chef's hat? It's OK, your secret is safe with us — and all our readers.
    Share With Us  
  • Don't Be A Stranger

    Amy is all about being social. Take this opportunity to connect with her on Facebook, share ideas and enjoy free tips.
    Connect With Amy >
  • Where's Amy?

    Wondering what Amy is up to? Take a look at her calendar for all upcoming events.
    View Her Calendar >
  • Dole Spring Mix 167 x 334


  • Gold Star Chili