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Black bean huevos rancheros recipe

Black bean huevos rancheros recipe

27 ratings

Transform storecupboard staples into this easy Mexican-inspired breakfast recipe with the help of chipotle paste and tortillas. A great base recipe: simply swap the herbs and spice paste for new flavour twists. See method

  • Serves 4
  • 10 mins to prepare and 25 mins to cook
  • 403 calories / serving
  • Healthy
  • Vegetarian

Ingredients

  • 3 garlic cloves, finely chopped
  • 2 tsp chipotle chilli paste
  • 1 tbsp olive oil
  • 2 x 400g tins chopped tomatoes
  • 400g tin black beans, drained
  • ½ tsp dried oregano
  • 4 large eggs
  • 1 green chilli, finely sliced
  • 4 wholemeal tortilla wraps or soft corn tortillas
  • 10g fresh coriander leaves
  • sliced avocado and lime wedges, to serve (optional)
If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

  • Energy

    1690kj
    403kcal     20%

  • Fat

    14g 19%

  • Saturates

    4g 20%

  • Sugars

    11g 12%

  • Salt

    1.4g 23%

of the reference intake
Carbohydrate 45.5g Protein 20.3g Fibre 10.6g

Method

  1. Put the garlic, chipotle paste and olive oil in a 28cm, deep frying pan set over a medium heat. Stir occasionally for 2 mins until the garlic just begins to sizzle but not colour. Add the chopped tomatoes, 2 tbsp water, the black beans and oregano; season lightly. Bring to a simmer and cook for 5 mins.
  2. Make 4 wells in the mixture with a wooden spoon. Break an egg into each well, scatter with the sliced chilli and season with a little salt and plenty of black pepper. Reduce the heat to low and simmer gently for 15 mins, covering for the final2 mins if any of the egg whites looks undercooked on top.
  3. Meanwhile, place a second, dry frying pan over a very high heat until smoking hot. Toast a tortilla wrap for 30 secs-1 min each side until well browned in places and beginning to puff up. Transfer to a plate and cover to keep warm; repeat with the remaining tortillas.
  4. Scatter the egg pan with the coriander and avocado slices (if using). Serve with the tortillas for dipping, alongside lime wedges, if you like.

Use it up: Add leftover chipotle chilli paste to soups, wraps or salad dressings for a spicy kick.

See more Brunch ideas

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