Friday, December 4, 2015

Vegetarian Huevos Rancheros

I love huevos rancheros -- they're one of my favorite items to order at Mexican restaurants, and they're also easy to make at home.  This version departs from the usual recipe in that there's no red sauce -- instead, avocados and salsa verde are combined to make a delicious, creamy green sauce. The other special component of this dish is homemade refried beans -- start with high quality dried beans for an extra special dish, or use canned beans for a quicker dinner.  The beans are mashed and sauteed with spices and onion, and then spooned on top of warm tortillas.  Add the avocado-salsa verde sauce, an over easy egg, and then whatever toppings you like (we used cheese and sour cream).  Yum!

Vegetarian Huevos Rancheros (adapted from Cookie and Kate, original recipe here)

For the beans:
1 cup Red Nightfall beans [or substitute 2 cans black or pinto beans]
1 T olive oil
1/2 onion, finely chopped
1/2 tsp chili powder
1/2 tsp cumin powder
Salt and pepper
1/2 lime

For the avocado salsa verde:
7-9 ounces salsa verde
1 ripe avocado
1 garlic clove, roughly chopped
juice of 1/2 lime

To serve:
Corn tortillas
Eggs, cooked however you like them
Shredded cheddar cheese
Sour cream

1. Soak the beans overnight.  Drain, then place in a pot and cover with water by a few inches.  Simmer for 60-90 minutes, until tender. Drain, reserving the liquid from the pot.
2. In a non-stick skillet, heat the olive oil over medium heat.  Add the onion, and cook, stirring often, until softened.  
3. Add the cooked beans, along with the chili powder and cumin, to the skillet. Season with salt and pepper.  Cook over low heat, stirring often and smashing some of the beans with the back of a spatula as you go.  Add some of the bean cooking liquid as you go if things are looking too dry.  Just before serving, stir in the juice of 1/2 lime, taste, and adjust for seasoning.
4. Meanwhile, combine the salsa verde, avocado, garlic, and lime juice in a food processor or blender.  Puree until smooth.
5. Warm the tortillas and cook the eggs to your liking (we did over easy).  
6. Assemble the huevos rancheros -- layer tortillas with beans, eggs, and avocado salsa verde.  Top with sour cream and shredded cheese, along with any other toppings that you like.

1 comment:

  1. Love taking a Christmas cookie break and getting some meal inspiration to fuel my holiday baking! This looks very tasty! The eggs are a must for me.