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Make it your own–practice cooking. Organic and Healthy right from your own kitchen!

The music moved through me.  Classic Queen playing, the volume up–and heading into the kitchen to be creative.   This was a new recipe for me, but I thought only just to make it before sharing.  It was quick to make and I enjoyed every bite. (work well done–right?) Huevos Rancheros is something that would be great to serve for Sunday brunch–filling and satisfying and a break from the regular Sunday fare of bacon and eggs and toast.

Chef notes . . . I placed the black beans in a sauce pan rather than just sliding the black bean mixture aside as noted in the recipe below.  I liked the simplicity but chose to add onion, and 2 T. of poblano pepper that I keep frozen in my freezer.  If you are unfamiliar, they add flavor without adding heat.  Instead of the cheddar cheese, I crumbled organic feta goat cheese.  I found and used Mission yellow corn tortillas–because upon reading the ingredients list of many of the other varieties–all contained hydrogenated oil of some kind–and this is another word for trans fat and should not be in our food supply!* I also spooned the black bean mixture on top of the eggs–and served additional salsa on the side.  (Living almost 20 years in Texas, including El Paso, I grew fond of salsa with my eggs.)

Huevos Rancheros
Prep Time: 5 minutes
Cooking Time: 15 minutes

Fresh cilantro growing in my backyard was a nice addition.

Yields: 2 servings
Ingredients:
4 eggs
4 tortillas
1/2 cup cooked black beans
1/2 cup medium salsa
Possible Toppings:
grated cheddar cheese
chopped scallions
chopped parsley or cilantro
tofu or almond milk cheese
Directions:
1. Heat tortillas in oven or toaster just until soft.
2. Warm salsa and black beans in a nonstick pan.
3. Move to one side. Crack eggs and cook 3-5 minutes to desired firmness.
4. Place two warm tortillas side-by-side on a warmed plate and slide eggs and half the salsa and beans
onto the tortillas.
5. Repeat with remaining eggs.
6. Garnish with your choice of topping

*From the New York Times–an Editorial published June 25th, 2005

“As things now stand, the FDA acknowledges that trans fats are unhealthy at any level, and yet maintains that the partially hydrogenated oils that contain them are basically safe.  The agency can’t have it both ways.”

Be Well, and in Love and Light,

Cathy

Filed under: Breakfast Ideas, FOOD, Good Eats, Healthy Living | Tagged: avocado for breakfast, creative cooking, eggs, healthy cooking, new cooking ideas, organic cooking, Organic eggs, quick eggs, salsa and eggs, Sunday breakfast ideas, Sunday brunch |