Huevos Rancheros with Avocado Salsa Verde
This huevos rancheros recipe features spicy black beans and fresh, creamy avocado salsa verde. It's a delicious, hearty and healthy breakfast that makes a great dinner, too! This is a meatless recipe that vegetarians and meat eaters can agree on.
Foto: Cookie and Kate — Cookie and KateIngredients
- 1 cup mild salsa verde from a jar
- 1 ripe avocado, pitted and sliced
- Big handful cilantro (some stems are ok)
- 1 medium jalapeño, deseeded and roughly chopped (save ½ of jalapeño for garnish)
- 1 g arlic clove, roughly chopped
- ½ lime, halved
- 1 batch Refried Black Beans, or 1 can store-bought (warmed)
- 4 + corn tortillas
- 4 + eggs
- ½ cup feta, crumbled
- Small handful cilantro, roughly chopped
- 4 radishes, sliced into very thin pieces
- ½ jalapeño, seeds and membranes removed, finely chopped
- Hot sauce (Cholula is my favorite)
Steps
Make the avocado salsa verde: In a food processor, combine the salsa verde, avocado, cilantro, ½ of the jalapeño, garlic clove and the juice of ½ lime. Purée the salsa until it is super creamy, stopping to scrape down the sides as necessary. Transfer the salsa verde to a small saucepan and gently warm it over medium-low heat, stirring often (or transfer the salsa to a bowl and warm it in the microwave). Don’t overheat this stuff! Cover the salsa until you’re ready to serve.
Cook the eggs: However you’d like ’em. I fried mine but I won’t judge if you scramble yours. Top with a light sprinkle of salt and pepper.
Warm the tortillas: Directly over a medium-low gas burner flame or in a pan, flipping until warmed through.
Assemble the huevos rancheros: On each plate, top tortilla(s) with black beans, avocado sauce and egg(s). Garnish with crumbled feta, cilantro, chopped radishes and jalapeño. Serve with a bottle of hot sauce on the side.
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