Huevos Rancheros with Black Beans

I loooooove breakfast. Lazy Sunday morning breakfast dates with my husband are the best thing on earth.  Our favorite breakfast joint back in Norman was a fabulous place called Turquoise Cafe. They were fresh, inventive, and used local ingredients. Brunch items included oatmeal brûlée, amazing huevos rancheros, and blue corn migas. I’d stab someone’s eye out with a spork for those migas or huevos. Ya, you heard me. Don’t stand in front of me and a good brunch, buddy.

But alas, Turquoise is no more (sniff sniff). It closed shortly after we moved due to some unfortunate circumstances. But, I still crave that food with a vengeance.

I have yet to find any breakfast joint in KC that comes close to Turquoise. We have searched near and far, and still nothing.

I set out to try to recreate the Huevos from that restaurant and I do believe that I have it down to a science, and, in my opinion, have perfected the recipe. Huevos Rancheros (Rachers Eggs) is a basic mexican breakfast that usually consists of fried eggs, tortillas, and cooked salsa.

I like to serve my huevos over black beans. This dish is SO freaking easy and quick. On a busy night, I often will whip this up for dinner. It seriously takes less than 10 minutes to put this meal together.

All you need is eggs, tortillas, cheese, black beans, and salsa. I think cilantro is a huge bonus but not a must. Luckily, my cilantro never gave up the ghost over our lackluster winter and I was able to run out there and nab some to sprinkle on the eggs.

Heat your oven to 350F and place tortillas with a sprinkle of cheese into the oven to melt the cheese. Use whatever cheese you have on hand: cheddar, pepper jack, goat cheese, or even parmesan….seriously.

I like to add a bit of ground cumin to black beans for a good earthy flavor, but it isn’t necessary if you do not have the spice. Add a bit of salsa to your black beans and heat in the microwave while the tortillas are warming in the oven. After the cheese is melted on the tortillas, put the tortillas on oven-proof serving plates and then place a bit of black beans down the middle of each tortilla. Lower the oven temp to 200 F and place the prepared plates in the oven to keep warm while making the eggs.

Fry or scramble some huevos (eggs) to top off the dish. I like my eggs over-medium with a great runny yolk. I recommend getting local, cage-free and farm fresh eggs, if possible. They taste and look so different than traditional store-bought eggs with amazing orange yolks instead of yellow. Mmmmm…love some good orange-yoked eggs for breakfast, lunch, and dinner.

Huevos Rancheros with Black Beans

Note: On the serving size, I usually eat one egg and one tortilla whereas my husband eats two eggs and two tortillas. So, adjust your portion size according to your crowd.

Serves 2 

Ingredients

  • 2 to 4 huevos (eggs)
  • 2 to 4 corn tortillas
  • 2 cups (1 15oz can) of black beans
  • 1/4 teaspoon ground cumin
  • 1/4 to 1/2 cup of cheese (whatever you have on hand)
  • 1/2 cup prepared salsa
  • Toppings – cilantro, green onions, extra cheese
  • salt and fresh cracked pepper

Instructions

  1. Preheat oven to 300 F. Place tortillas on a baking sheet. Spray tortillas on both sides with nonstick spray. Sprinkle a couple tablespoons of shredded cheese on each tortilla. Place in preheated oven. Once the cheese is melted (about 2 minutes), remove from oven. Reduce oven temp to 200F.
  2. Mix black beans, 1/4 cup salsa, cumin, and 1/8 teaspoon of salt in a medium microwavable bowl. Microwave (or heat on the stove in a saucepan) for about 2 minutes, or until warmed through. Stir.
  3. Place 1 to 2 cheese-topped tortillas on each serving plate. Place about 1/3 to 1/2 cup of warmed black beans down the middle of each melted cheese-topped tortilla. Set aside or place oven-proof plates in 200F oven to keep warm.
  4. Cook eggs over medium (or however you desire). Remove warmed plates from oven. Place one egg on top of black beans. Sprinkle with cilantro, green onions, and extra cheese. Serve with salsa.

Flourless Fudge Brownies with Butterscotch Chips (Gluten Free)

I recently realized that I have been taking something small for granted. My thumbs. Ya. Those puppies are really useful.

This past weekend, I cut myself pretty bad on the knuckle of my thumb on my left hand. My whole left hand is bandaged up with butterfly sutures and gauze. Little things like brushing my teeth, tying my running shoes, and drinking coffee have become quite challenging.

So the lesson of the story, don’t take the little things for granted.

Like black beans, for example. I know, I know, I know….weird comparison, but black beans can be used for more than savory dishes like tacos, side dishes, and salads. They are the magic and secret ingredient in my flourless brownies. Shhhhhhhh!

I swear you would NEVER know if I didn’t tell you.  I adapted this recipe from a Whole Foods recipe and swapped the chocolate chips for butterscotch chips. I also cut down the quantity of butter, adding applesauce instead to keep them moist. The consistency of these brownies is more fudge-like.

These sweet treats taste amazing and have protein and fiber. They are so good that you will want to make these to show that you do not take black beans for granted. It’s also a great dessert to serve if you have any friends that have a gluten intolerance. To make this truly gluten free, make sure you use gluten free vanilla extract and gluten free butterscotch chips. Chocolate chips can be swapped for the butterscotch chips.  But seriously folks, go grab that extra can of black beans in your pantry and whirl up a batch of these.

Flourless Fudge Brownies with Butterscotch Chips (Gluten Free) (adapted from Whole Foods Recipes)

Makes: 16 servings

Ingredients

  • 1 15oz can of black beans, rinsed and rained
  • 1/4 cup butter, melted
  • 1/4 cup applesauce
  • 1/4 cup unsweetened cocoa powder
  • 1/2 sugar (I used turbinado sugar)
  • 2 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1/8 teaspoon salt
  • 1/2 cup butterscotch chips

Instructions

  1. Preheat oven to 350 F. Spray an 8X8 dish with nonstick spray and set aside.
  2. Combine black beans, butter, applesauce, cocoa powder, eggs, and salt in a food processor. Puree until smooth.
  3. Remove blade from food processor. Stir in butterscotch chips.
  4. Pour into prepared pan. Bake for 35 minutes or until middle is set. Remove from oven and allow to cool for 5 to 10 minutes.