Description
A hearty and authentic breakfast dish featuring smoky chipotle black bean sauce, perfectly runny sunny-side up eggs, and warm corn tortillas. This recipe streamlines preparation by allowing the black bean sauce to be made ahead.
Ingredients
- 4 large eggs
- 8 small corn tortillas (about 5–6 inches diameter)
- 6 tablespoons vegetable oil, divided
- 400 g (15 oz) canned black beans, rinsed and drained
- 1 small onion (about 100 g), finely chopped
- 2 cloves garlic, minced
- 1–2 chipotle peppers in adobo sauce, minced
- 1 tablespoon adobo sauce from canned chipotles
- 2 tablespoons tomato paste
- 0.5 cup vegetable broth
- 1 tablespoon fresh lime juice
- 0.5 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 0.25 teaspoon dried Mexican oregano
- Salt and freshly ground black pepper, to taste
- 50 g (0.25 cup) Queso Fresco, crumbled
- 15 g (0.25 cup) fresh cilantro leaves, chopped
Instructions
- Prepare Sauce Base: Heat 1 tablespoon vegetable oil in a medium saucepan over medium heat. Add the chopped onion and cook for 5-7 minutes until softened and translucent.
- Toast Spices: Stir in the minced garlic, chipotle peppers, adobo sauce, tomato paste, ground cumin, smoked paprika, and dried oregano. Cook for another 1-2 minutes until fragrant.
- Simmer Sauce: Add the rinsed black beans and vegetable broth to the saucepan. Bring to a simmer, then reduce heat to low and cook for 10 minutes, allowing the flavors to meld.
- Blend and Season Sauce: Carefully transfer the black bean mixture to a blender (or use an immersion blender) and blend until smooth or slightly chunky. Return the sauce to the saucepan, stir in the fresh lime juice, and season with salt and freshly ground black pepper to taste. Keep warm over very low heat.
- Prepare Tortillas: Heat 3 tablespoons vegetable oil in a large non-stick skillet over medium-high heat. Lightly fry each corn tortilla for 20-30 seconds per side until softened and pliable. Transfer to a paper towel-lined plate and keep warm.
- Cook Eggs: Add 2 tablespoons more oil to the same skillet if needed. Fry the eggs sunny-side up until the whites are set and the yolks are still runny (about 2-3 minutes). Season lightly with salt and pepper.
- Assemble Dish: Arrange 2 warm corn tortillas on each plate. Ladle a generous amount of the warm black bean sauce over the tortillas.
- Garnish and Serve: Carefully place 1-2 fried eggs on top of the sauce. Sprinkle generously with crumbled Queso Fresco and fresh cilantro. Serve immediately.
Notes
To speed up preparation, make the black bean sauce ahead of time and store in the refrigerator for up to 3 days. When blending hot liquids, remove the center cap of the blender lid and cover with a dish towel to allow steam to escape safely. For less spice, omit the chipotle and use a small amount of mild chili powder. If the sauce is too thick, add a tablespoon or two of water or broth to reach the desired consistency.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving (2 tortillas, 1 egg)
- Calories: 480 calories
- Sugar: 4 g
- Sodium: 380 mg
- Fat: 27 g
- Saturated Fat: 7 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 17 g
- Cholesterol: 210 mg
Keywords: huevos rancheros, black bean sauce, chipotle, breakfast, brunch, vegetarian, quick dinner, Mexican cuisine, easy recipe, spicy food