One Pan Huevos Rancheros
This rustic one pan dish, usually served for breakfast in Mexico, makes a great vegetarian weeknight dinner. Frozen bell peppers add color and crunch. Top as you please with cheese, avocados, sour cream or extra salsa!
Servings: 4 Servings
Cost: $6.00
Equipment
- Skillet
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
Serving: 1g | Calories: 328kcal | Carbohydrates: 43g | Protein: 12g | Fat: 12g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 936mg | Potassium: 537mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2890IU | Vitamin C: 98mg | Calcium: 119mg | Iron: 3mg