Scrambled eggs and beans in tortillas have breakfast all rolled up with this delicious huevos rancheros recipe.
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
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.
Calories 232, Protein 13g, Carbohydrates 18g, Fat 13g, Fibre 5g, Sodium 292mg.
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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