My breakfast game has been so strong.
I’ve never been a savory breakfast person. There was the odd time as a teenager that I’d order sausage or bacon and eggs with toast at a restaurant but I’d say at least 90% of the time I went with french toast covered in fruit and powdered sugar. At home, I ate banana chocolate chip muffins, donuts sometimes, sweeter cereals, pancakes, etc. Fast forward a few years and I stopped eating breakfast altogether because I just wasn’t really ever hungry for it and felt fine with a big ass latte. I’m not saying it was healthy, but it worked for me at the time.
For the last year or two I’ve been back to sweet breakfasts… but of the healthy variety. Versions of oatmeal, breakfast cheesecakes, fruit with nuts and nut butters and yogurt (though that I eat plain). Often in the fall I’ll go through a phase where I’ll roast butternut squash halves in the morning and top them with butter, salt, cinnamon and maple syrup.
BUT. That’s all changing. Well, not totally changing since I’m a baked oatmeal addict and the first thing I think about when I want food in the morning is a banana covered in drippy peanut butter, but I’m having a moment with savory. Easy Huevos Rancheros to be exact.
I first had them for Mother’s day brunch back in May and I was so very in love with them but figured I’d never go to the effort of making them in the morning. I also knew myself well enough to know I wouldn’t actually want savory come morning, but about a week and a half ago I started to have the itch to make them.
I decided I’d make them for dinner. Savory breakfast foods at dinner are definitely one of my favorite easy go-tos so I figured I’d give it a shot. I refried some black beans that I had sitting in my pantry, I ‘oven fried’ a corn tortilla, shredded some cheese, cooked an egg, topped it with salsa and called it huevos rancheros.
I fell so in love it wasn’t even funny.
Now, from what I have seen, huevos rancheros doesn’t use fried tortillas, but warmed ones. The ones I had at the restaurant were fried and I loved it. It was like eating a giant nacho and I was so in to it. So I suppose it’s more of a tostada. Or I guess a mixture of the two. I’ve never claimed to make anything authentically.
If you don’t feel like waiting the 8 minutes for a healthy oven fried version, you could totally just warm the tortilla up. I, however, have zero issue spreading a tortilla with a bit of coconut oil and popping it in the oven while I warm everything else up and shred some cheese. Literally I turn my oven on to 350F, put the tortilla in right on the rack while it’s heating up and it’s done by the time it reaches 350F. It’s worth the extra bit of time.
While it’s getting all crispy, you warm the refried beans in a pot on the stove (I make a big batch ahead of time and pull out what I need as needed), shred some cheese, fry up your egg and then pile it all together. If you fancy some avocado, throw that on there, too. I usually only add avocado if I’m nixing the cheese since I know my stomach can only tolerate so much in the morning but you listen you your body.
I think my favorite part of this easy huevos rancheros is how full I stay. Honestly, I love it so much and feel so incredibly satisfied afterwards, I seem to stay full for a solid 4-5 hours after eating it. Then, at my next meal I’m way less hungry than I normally would be. Beans have that effect on me. I don’t typically end up eating lunch until 1:30 or 2 whenever I have this for breakfast.
Blood sugar control for the win.
If you’re not a fried egg person like me, just scramble the eggs and pile them on top. I literally did that 20 minutes ago. I used to be a fried egg person until I got food poisoning from a fried egg and, well, haven’t been able to look at a runny yolk the same ever since. I’ve eaten them but the taste just reminds me of getting so sick for an entire week… so I scramble. Actually, I scramble one jumbo egg (yes, jumbo. The eggs from the farm where I get them are generally gigantic) and one egg white to make a super protein dense meal and then I usually use the leftover egg yolk in small batch cookies. It’s excellent.
However you choose to serve it, you’re gonna love it.
- 1 tsp olive oil or avocado oil
- 1 15oz can black beans
- 3 tbsp onion, minced
- 1 tsp ground cumin
- ¼ tsp garlic powder
- ⅛ tsp chipotle powder, optional
- salt and pepper, to taste
- juice of ½ a lime
- 4 corn tortillas
- 1 tsp coconut oil
- 4 fried or scrambled eggs
- shredded cheddar or monterey jack cheese
- your favorite salsa
- avocado slices
- Make the beans:
- Heat the oil in a medium skillet over high heat. Add the onion and a pinch of salt. Cook, stirring often until the onion is translucent, about 2-3 minutes. Add the cumin and allow it to toast for 1 minute while stirring. Add the beans along with their liquid and bring to a gentle boil.
- Reduce heat to low and allow to simmer for 5-10 minutes. Mash the beans to your liking with a fork, potato masher or immersion blender. If the mixture is too thick, add water until desired thickness is reached. You want it to be fairly thick to top the tortillas though!
- While the beans are simmering, preheat oven to 350F
- Coat the tortillas evenly on both sides with the coconut oil and place directly on the oven rack. You can do this while the oven is heating up.
- Flip the tortillas once while they're crisping up. It takes about 6-7 minutes in my oven but all ovens are different keep an eye on them until they brown and crisp completely.
- When ready, spread mashed beans on each tortilla. Top with cheese, then an egg and salsa. If desired, add avocado, sour cream, green onions, cilantro, etc.
- Eat immediately.
I only cook 1 at a time so that I can just have it whenever.
You can always just warm your tortillas instead of crisping them up but I like that they're like eating one giant nacho!
Beans will keep for 5 days in the fridge. I generally double the recipe to use all week.