Tex-Mex Mornings

Sometimes my leftovers make my weekend mornings a snap. In fact, sometimes I plan my weekday leftover for my weekend mornings because I want a laid back breakfast idea. And really, who can blame me when my breakfast plate looks like this:

The key to this being an easy breakfast? Leftover black bean soup (or a similarly saucy version of beans you'd like to feature in your own version of huevos rancheros). Because the recipe I tend to favor makes a lot, I set some aside for lunches, but always keep a cup or two on hand for my weekend breakfast needs. After all, planning ahead is most of how I save time and/or end up with gloriously decadent dishes at my table.

Now, with the beans a no fuss ingredient, I'm freed up to concentrate on the other key to making huevos rancheros fantastic: the toppings. I've listed just a few of the options available in the recipe below. Be creative and mix and match ingredients according to your tastes. While some people are huge fans of traditional Mexican cheeses like cotija, I prefer the creamy tanginess of chèvre (goat cheese), so that's what I used. Are you just wanting a taste of your favorite cheddar? Use that! Cheese doesn't work for you? Skip it! You get the idea.

This is such a filling breakfast that I rarely have anything except coffee and fresh fruit juice with it. You could put together a fruit salad, but unless you're putting it on your brunch table, I find it's just really too much. If you are opting to serve this for brunch, try tossing together a quick dressing for your fruit salad consisting of lime, honey, and tequila. Yum! Oh, and invite me to join you!

Huevos Rancheros

  • 1 c. spicy black beans — I like using leftovers from my favorite black bean soup
  • 2-4 flour tortillas — depending on how hungry you are!
  • Cooking spray
  • 2-4 eggs — depending on how hungry you are!
  • A few dashes of taco seasoning
  • For topping: chopped cilantro, diced avocado, sliced tomatoes, salsa, crumbled chèvre or cotija, sliced green onions, sour cream, hot sauce, etc. (choose your favorites)

Heat the beans as needed to make sure they are warm and of spreading consistency. Also heat the flour tortillas according to your tastes. Place one tortilla on each of two serving plates and generously cover the tortilla with the warm beans. Set aside.

Heat a nonstick skillet over medium heat and spray lightly with cooking spray. Crack your desired number of eggs into the pan and season lightly with the taco seasoning. Flip them once and cook to desired consistency. I like mine over medium for a dish like this. Remove the eggs and slide over the warm beans.

Top the eggs and beans as desired. I opted to nestle some fresh cherry tomatoes from my patio garden alongside and sprinkle the dish with cilantro and chèvre. I also had bowls of salsa and hot sauce at the table. Additional warmed flour tortillas make lovely mops for sopping up juices from the beans and eggs.

  • Yields: 2 servings
  • Preparation Time: 20 minutes