Tuesday, January 13, 2015

Huevos Rancheros

Ever since our trip to San Francisco and Napa Valley in November I've been craving huevos rancheros! And since I haven't made a post since September due to work, travel and planning our wedding I do feel terrible! We had a great time in California, we spent about a week there, a few days exploring Napa and St. Helena and then made our way to San Francisco where food is never out of reach. While in wine country, we visited 4 vineyards. Artesa, Domaine Carneros, Beringer and V. Sattui! All had a charm about them and it's very hard to pick which was our favorite. I can't wait to go back.


Huevos Rancheros

corn tortillas, fried
black bean spread {recipe below}
cheese, shredded
sour cream
egg {cooked to your preference}
hot sauce {optional}

  • Turn on the broiler.
  • Spread the black bean spread onto a freshly fried corn tortilla and sprinkle with cheese. Place under the broil until the cheese is melted, about 2-3 minutes. Remove and add a spoonful of sour cream, the egg and top with pico de gallo.


Black Bean Spread

2 tablespoons olive oil {I used infused green chili pepper}
2 cloves garlic, chopped
1/4 cup onion, chopped
1 15 oz can black beans, drained
1 teaspoon jalapeno, chopped
1 1/2 tablespoon cumin
1 1/2 tablespoon chili powder
salt, to taste
1/4 cup vegetable stock

  • In a pot over medium heat add the olive oil, garlic and onion. Cook until translucent. Add the black beans and jalapeno and cook until the beans start to breakdown. 
  • Add the cumin, chili powder, salt and vegetable stock. Continue cooking and smashing the beans to make a spread. Once the preferred consistency is achieved, check the seasonings. If you prefer more, add more.


Ashley