Can you operate a can opener? Check! Can you fry an egg? Check! Guess what – you can assemble this delicious dinner in like 10 minutes. No kidding.
Everyone needs these super quick recipes up their sleeve for busy nights. This is one of my favorites because it’s delicious and (fairly) nutritious. Plus the ingredients are usually in my pantry, or it’s a cheap stop at the market if they aren’t.
I wish I had some magical story about the first time I ate huevos rancheros and how they define a radical coming of age for me. But I don’t, so let’s all just cut to the chase and whip up a batch instead of reminiscing. Don’t worry, there will be plenty of musings on Seattle Palate come Monday.
Click here to print this recipe.
Time to prepare: 20 minutes, tops
1 15 oz can black beans, drained
1 15 oz can roasted tomatoes and green chiles, like Rotelle or Muir Glen
4-8 eggs, depending on appetites
1 large or 2 small ripe avocados
4-8 tortillas (size and type of your choosing)
Shredded cheese – pepper jack, cheddar, or “mexican” blends work well
Combine the black beans and roasted tomatoes in a skillet over medium heat, and simmer, uncovered and stirring occasionally, while you assemble the rest of the meal. Shoot for 10-15 minutes on the stove. They’re done when they are heated through and the beans are soft (or to your liking). Season with salt and pepper if necessary.
Heat the tortillas either in the oven on a baking sheet, in a toaster oven, or in a dry skillet, until the edges start to brown and the tortillas puff up a bit.
Fry the eggs to your liking.
To assemble: place one or two tortillas on a plate, top with a spoonful of the tomato and bean mixture, sprinkle with cheese, top with an egg or two, then top it off with diced avocado.
To get this on the table in 10 minutes or less, start by simmering the beans and tomatoes. Place the tortillas on a baking sheet, and put the broiler on LOW, and the oven rack in the middle of the oven. Broil for two minutes, then flip and turn the oven off. (You should be able to leave them in the oven to stay warm until you’re ready to assemble, but all ovens are different. Keep an eye on them so they don’t burn.) Fry the eggs while the tortillas are cooking, and dice the avocado/shred the cheese while the eggs are cooking. Line up your plates like an assembly line and build your huevos rancheros.
Look for avocados that are soft, but not mushy. I think a perfectly ripe avocado feels a lot like a navel orange – gives to the touch a little, but doesn’t have dents or very soft spots (indicative of brown spots). Avocados can ripen on the counter for a few days, or hold in the fridge for a couple. They don’t last long though, so try to buy a ripe one that you’re planning on eating in the next day or so.
Don’t know how to cut an avocado? That’s a legit question. Here’s how I tackle the job: slice it in half lengthwise. Remove the pit with a knife or spoon. Hold the avocado half in your hand, with a dish towel between your palm and the avocado (so if the tip of your knife goes through the peel, your hand will be somewhat protected). Score the inside avocado in the desired chunk size. Scoop out with a spoon.