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.
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