Sunday, January 13, 2013 / 27 Comments / , , , ,

Easy Farmers Market Huevos Rancheros

Now I know you may be thinking this does not look like the traditional huevos rancheros you've had in the past. This one is, dare I say... better. I've swapped the spicy cooked ranchero sauce with fresh salsa (hence, the Easy in the name) and bulked up the recipe with vegetables and black beans (hence the Farmers Market). Though this would be perfect for a healthy brunch, I served it for dinner on a busy night. It was a great way to use up some of our farmers market veggies in one inexpensive, healthy, easy and complete meal. We're big fans of brinner aka breakfast-for-dinner around here anyway. 
As it's winter right now I used sweet potato and kale for the veggies. In the summer zucchini, eggplant, and tomatoes would be delicious. Feel free to use the veggies you have. 

I was pleasantly surprised by how much my kids loved this one. As it's written this is very mild and kid-friendly. If you like more heat add 1 chopped jalapeno or a little chili powder to the vegetable mixture. Creamy avocado sprinkled with a tiny pinch of salt is a must. 

Easy Farmers Market Huevos Rancheros Recipe 

Total time: about 30 minutes 

Serves 4 

1 tablespoon extra virgin olive oil 
1 small yellow onion, peeled and diced 
1 small sweet potato, peeled and diced  
1/4 teaspoon cumin 
1/8 teaspoon salt
pinch freshly cracked pepper 
1 clove garlic, minced
1 cup chopped kale
15 oz. cooked black beans, drained and rinsed 
1/4 cup chopped cilantro

1 package small corn tortillas (be sure to choose gluten free if that's what you desire) 
4-8 large eggs (depending on if you like 1 or 2 eggs) 
1 large avocado, sliced 
1 cup fresh salsa (purchased or homemade) 
1 lime, sliced 

Heat oil in a large frying pan over medium heat. Add onion and saute until softened, about 5 minutes. Add sweet potato, cumin, salt and pepper, and stir to combine. Cover and cook, stirring occasionally, until sweet potato has softened, about 7 minutes. Stir in garlic and kale, and saute another 5 minutes until kale has wilted. Stir in beans and cilantro and saute until beans are heated through. 

Heat another frying pan over medium heat and coat with cooking spray. Crack eggs into the pan. Cook eggs until they have reached your desired doneness. I like the yolk just a little runny but don't want you getting sick from undercooked eggs so cook them completely if you are concerned about salmonella.  Season eggs with salt and pepper to taste. 

Place 1-2 tortillas on each plate. Divide vegetable-bean mixture on top of tortillas. Place eggs on top of veggies. Serve with avocado, salsa, and lime. 

Calories: 404
Carbs: 50 
Protein: 18 
Fat: 15 

*nutrition facts calculated by for this recipe made with 1 egg per serving

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