These Huevos Rancheros are pretty epic in the world of one pan dinners. Throw a bunch of tasty ingredients in a skillet, and crack some eggs into that rich, super flavorful sauce. Our version takes 25 minutes, is vegetarian, and gluten-free (with corn tortillas).
Frozen chopped bell peppers add bright color and flavor not to mention that they save time and money – frozen are much cheaper than fresh when peppers aren’t in season.
Warm tortillas to serve on the side, and dinner is served!
Weeknight-Friendly, Easy Dinner
On a busy weeknight, one pan dinners might be my love language. Testing, photographing, and testing some more for this food blog, and most recently for our first ebook, we do so. many. dishes.
Every once in a while I daydream about hiring someone to do my dishes. (Okay, I probably daydream about this more.)
Think there is such a thing as a dishwashing summer internship?
The next best thing to having someone do my dishes is having only one dish to clean. At the end of destroying our kitchen all day, something that requires just my cast iron skillet and 25 minutes is exactly my speed. Bonus that this recipe is uses eggs for protein which makes it easy on the budget and perfect for bringing meatless dinner into the rotation.
Make-Ahead Huevos Rancheros
The base for this dish (black beans, peppers, and mild salsa) can be combined and refrigerated for 3 days or frozen for 3 months. Freeze the filling flat in plastic bags. Just reheat in a skillet until bubbling (you may need to add a bit more salsa) and continue with the recipe as written.
We love our runny yolks around here, but cook the eggs to your liking!
One Pan Huevos Rancheros
Ingredients
- 1 Tbsp Oil
- 1 small Onion, chopped
- 2 cups chopped Bell Peppers (any color, we use a frozen chopped mix)
- 1 (14 oz) can Black Beans
- 1 cup Salsa, any variety
- 4 Eggs
- 8 small Tortillas, flour or corn (use gluten-free corn if appropriate)
- 1 Tbsp chopped Cilantro
Optional Toppings:
- Cheese
- Avocado
- Sour Cream
- Salsa
Instructions
- Heat a skillet over medium heat. Add oil and when it begins to shimmer, add onion and bell peppers and saute until tender, about 4 minutes (add a few minutes more if using frozen bell peppers; they will release extra moisture while cooking, so saute until liquid is cooked off).
- Rinse and drain beans. Add beans and salsa to pan and bring to a low simmer. Simmer until mixture thickens, 4 minutes.
- Use a spoon to create four small indentations in the filling. Crack the eggs into the indentations. Cover the skillet with a lid or tightly with a piece of foil. Cook, covered, until the eggs are cooked to your liking (for us, to keep the yolks runny, this was 4 minutes, but adjust to your liking).
- Meanwhile, cover tortillas with a dishtowel and heat in the microwave until warm, about 1 minute. Keep them covered with a dishtowel until ready to serve so that they stay warm.
- Divide tortillas between plates and spoon Huevos Rancheros onto each serving. Top with cilantro any other toppings you'd like!
Nutrition
We’re getting as creative as we can with the windchill here in Kansas dipping into the single digits! A children’s museum outing on Saturday was as fun for the parents as for Molly and Clara – who knew that Transnistria had a currency?
CakePants
January 12, 2016 at 11:05 amOh my goodness, why have I never thought to make this for dinner?! This looks absolutely perfect – quick, few dishes to wash, vegetarian, and healthy…what more could I ask for? Thanks for figuring out dinner for me!
CakePants recently posted..Roasted Red Pepper and Hazelnut Pesto
Dave Folstad
January 12, 2016 at 1:43 pmLove it, I like one pan (to clean) dinners. I think this meal is on me “to make” list.
Jess
January 13, 2016 at 8:26 amMe too! Thanks Dave!
David Folstad
January 14, 2016 at 5:38 pmI made this but doubled the measurementsame because of my hungry horde, plus added salsa verde and taco seasoning. Everything cooking is being creative and seeing what you have on the shelf to add. Very tasty and quick clean up. Thanks for the recipe.
David Folstad recently posted..I’m a Stranger here to place called Earth
Emma
January 14, 2016 at 2:46 amLooks delicious. Baked eggs are a staple in my house too – quick, easy and they always turn out well. Perfect for mid-week dinners. Great photos.
Monica
January 14, 2016 at 10:54 amI’m sitting here thinking meals at your house must be so very, very good! This is a great idea. I could eat eggs 3x a day at every meal if it was advisable. : )
PS – were we supposed to receive the ebook right away? I signed up but haven’t seen it in my inbox so just wondering…thank you!
Monica recently posted..Chocolate banana smoothie
Jess
January 14, 2016 at 11:01 amI totally could eat eggs 3x a day too, Monica – love those egg based dinners – cheap, easy and so satisfying! On the book, it is completely automated, so you should have received it by now. After entering your email address in, you should get 2 emails from us – 1) asking you to verify your email address and 2) a welcome email that will have a link to the book inside of it. Send me an note at jess@inquiringchef.com if those two emails don’t turn up and we’ll figure out what the issue is. And thanks so much for downloading it!!
Monica
January 14, 2016 at 7:47 pmI found it! Sorry about that and thank you, Jess. It looks great!
Monica recently posted..Chocolate banana smoothie
Jess
January 15, 2016 at 3:16 pmOkay great – so glad, Monica! Hope you enjoy it!