Campfire Huevos Rancheros

47

PREP TIME

15 min

TOTAL TIME

30 min

Makes

4 servings

Campfire Huevos Rancheros

Roberto Caruso

Scrambled eggs and beans in tortillas have breakfast all rolled up with this delicious huevos rancheros recipe.

Ingredients

  • 1 tbsp canola oil , divided
  • 1 cup drained and rinsed black beans
  • 1/2 tsp garlic powder
  • 1/2 tsp ground cumin
  • 1/2 cup water
  • 1 tbsp lime juice
  • 4 eggs , beaten
  • 4 small soft corn tortillas , or flour tortilla
  • 1/3 cup grated cheddar
  • 1/4 cup mild salsa , optional
  • 1/4 cup chopped cilantro , optional

Instructions

  • Heat a medium saucepan over medium-high. Add 1 tsp oil, then beans, garlic powder and cumin. Stir constantly until fragrant, 1 min. Add water. Continue cooking until beans are soft and most of liquid is absorbed, 8 to 10 min. Stir in lime juice. Lightly mash with a spoon.
  • Heat a large non-stick pan over medium. Add remaining 2 tsp oil, then eggs. Cook, stirring often, until large curds form, 3 to 5 min.
  • Warm or grill tortillas, 30 sec per side.Arrange on 4 plates, then top with bean mixture and eggs. Sprinkle with cheese, salsa and cilantro.

Nutrition (per serving without sauce)

  • Calories
  • 232,
  • Protein
  • 13 g,
  • Carbohydrates
  • 18 g,
  • Fat
  • 13 g,
  • Fibre
  • 5 g,
  • Sodium
  • 292 mg.

Make-ahead tip

Cook black beans and cool. Pack in a resealable bag and refrigerate. Reheat in a skillet over medium, 2 to 3 min. Pack tortillas, cheese, salsa and cilantro separately, then stash together in a large resealable bag. Keep eggs in carton in the cooler.

Originally published in the Today’s Parent July 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen powered by GE.

Photo: Roberto Caruso

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