Huevos Rancheros
Recipe - The Fresh Grocer - Corporate
Huevos Rancheros
Prep Time20 Minutes
Servings4
Cook Time15 Minutes
Ingredients
2 medium ripe tomatoes, chopped (about 1 1/2 cups)
1 large fresh jalapeno pepper, seeded and finely chopped
1/4 cup finely chopped onion + 1/4 cup finely chopped onion, separated
1/4 cup chopped cilantro
2 tbs lime juice
2 cloves garlic, chopped
1 tsp ground cumin
1 can (15 ounce) low sodium black beans, undrained
1/2 cup water or unsalted vegetable broth
4 tbs I Can’t Believe It’s Not Butter!® Original Spread, divided
4 eggs
4 6-inch corn tortilla warmed
1 small avocado, sliced
Directions
Pico de gallo
- Combine all ingredients in medium bowl. Pico de gallo • 2 medium ripe tomatoes, chopped (about 1 1/2 cups) • 1 large fresh jalapeno pepper, seeded and finely chopped • 1/4 cup finely chopped onion • 1/4 cup chopped cilantro • 2 tablespoons lime juice
Refried Black Beans
- Stir in black beans with their liquid and water or vegetable stock and bring to a boil. Reduce heat and simmer 10 minutes or until most of the liquid is absorbed. Remove beans from the heat and mash with fork or immersion blender.
- Melt I Can’t Believe It’s Not Butter! Spread in medium saucepan over medium heat. Add onion and cook 5 minutes or until tender. Add garlic and cumin and cook 30 seconds.
Eggs
- In a large nonstick skillet, melt I Can’t Believe It’s Not Butter! Spread and cook eggs 3 to 4 minutes, or until the whites are set and the edges are fully cooked.
Assembly
- Place a tortilla on each plate. Top each tortilla with refried beans, pico de gallo and an egg. Serve with additional pico de gallo, avocado and cilantro.
20 minutes
Prep Time
15 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Jersey Red Tomato, 1 ct, 8 oz, 8 Ounce
$1.50 avg/ea$0.19/oz
Jalapeno Pepper, 1 ct, 4 oz, 4 Ounce
$0.62 avg/ea$0.16/oz
Spanish Onion, 1 ct, 20 oz, 20 Ounce
$1.86 avg/ea$1.49/lb
Organic Cilantro, 1 each, 1 Each
$1.99
Sicilia Original Lime Juice, 4 fl oz, 4 Fluid ounce
$1.49$0.37/fl oz
Fresh Garlic, 4 Ounce
$1.20 avg/ea$4.79/lb
Badia Ground Cumin, 2 oz, 2 Ounce
$2.49$1.25/oz
Wholesome Pantry Organic Black Beans, 15.5 oz, 15.5 Ounce
$1.49$0.10/oz
Progresso Vegetarian Vegetable Broth, 32 oz, 32 Ounce
$3.19$0.10/oz
I Can't Believe it's Not Butter! The Original 45% Vegetable Oil Spread, 15 oz, 15 Ounce
On Sale! Limit 4
$2.99 was $4.05$0.20/oz
Wholesome Pantry Organic Large Brown Eggs, 12 count, 24 oz, 12 Each
$5.99$0.50 each
La Banderita White Corn Tortillas, 24.9 oz, 27.5 Ounce
$2.69$0.10/oz
Organic Hass Avocado, 1 each, 1 Each
$2.50
Directions
Pico de gallo
- Combine all ingredients in medium bowl. Pico de gallo • 2 medium ripe tomatoes, chopped (about 1 1/2 cups) • 1 large fresh jalapeno pepper, seeded and finely chopped • 1/4 cup finely chopped onion • 1/4 cup chopped cilantro • 2 tablespoons lime juice
Refried Black Beans
- Stir in black beans with their liquid and water or vegetable stock and bring to a boil. Reduce heat and simmer 10 minutes or until most of the liquid is absorbed. Remove beans from the heat and mash with fork or immersion blender.
- Melt I Can’t Believe It’s Not Butter! Spread in medium saucepan over medium heat. Add onion and cook 5 minutes or until tender. Add garlic and cumin and cook 30 seconds.
Eggs
- In a large nonstick skillet, melt I Can’t Believe It’s Not Butter! Spread and cook eggs 3 to 4 minutes, or until the whites are set and the edges are fully cooked.
Assembly
- Place a tortilla on each plate. Top each tortilla with refried beans, pico de gallo and an egg. Serve with additional pico de gallo, avocado and cilantro.