HUEVOS RANCHEROS WITH RASPBERRY CHIPOTLE

Serving Size: Serves 1

RECIPES & IDEAS

Tatianna

4/26/20221 min read

HUEVOS RANCHEROS WITH RASPBERRY CHIPOTLE

Serving Size: Serves 1

FOR THE SALSA

  • -2 garlic cloves

  • -2 tomatoes, chopped

  • -1 jalapeño pepper

  • -1 small white or yellow onion

  • -1 tsp ground cumin

FOR THE HUEVOS

  • -Flour tortillas

  • -1 cup cooked black beans

  • -1 Tbsp minced garlic

  • -Feta or cotija cheese

  • -1 large egg

  • -Olive oil

  • -½ avocado and Chopped cilantro to garnish

  • -Raspberry Chipotle Jam

INSTRUCTIONS

  1. MAKING THE SALSA: In a food processor or blender add tomatoes, onions, jalapeño, cumin, and garlic. Pulse a few times until ingredients are cut into small pieces (be careful not to over blend as it will turn the mix into a paste)

  2. Transfer mix into a bowl and stir in Raspberry Chipotle Jam and set aside

  3. In a small saucepan, add 2 Tbsp olive oil and minced garlic and stir occasionally on medium heat then add black beans, ¼ cup water, reduce to a low heat and simmer for 10-15 minutes then set aside

  4. Place a sauté or frying pan over high heat, add 1 Tbsp olive oil and cook the tortillas – one at a time – until slightly golden

  5. Using the same pan, add a tsp of olive oil or butter, crack in a fresh egg and cook over medium-low heat until egg white is fully opaque and the yolk is golden for a perfect sunnyside up finish

  6. To assemble: place the tortillas on a plate and top with black beans. Add 2 spoonfuls of salsa and sliced avocado. Crumble your choice of feta or cotija cheese and top with the sunnyside egg.

  7. For a delicious smokey, spicy finish, drizzle Raspberry Chipotle Jam over your Huevos Rancheros and sprinkle with chopped cilantro

  8. Serve immediately and Enjoy!