Huevos Rancheros Bowl

A bowl with refried beans tortillas, salsa, fried egg and salad.

5 from 1 vote

Deconstructed huevos rancheros, a perfect brunch option or at any time of the day. Homemade refried beans, tortillas and a fried egg.

Prep Time15

Cook Time20

Total Time35

Course: Brunch, Dinner, Lunch, Main Course

Cuisine: Mexican

Servings:

Calories: 830kcal

Author: Sasha Hooper

Equipment

Ingredients

For the salsa

2 large tomatoes
½ red onion skin on
1 green chilli
2 cloves garlic skin on
the juice of ½ lime
1 teaspoon worcestershire sauce
1 teaspoon tomato puree
½ teaspoon chipotle paste
½ teaspoon sea salt

For the beans

1 can of beans of choice* (1 ½ cups)
60 ml vegetable or chicken stock (¼ cup) plus a little more if needed
¼ teaspoon cumin
¼ teaspoon smoked paprika
pinch of Mexican oregano

To serve

1 avocado
a handful of cherry tomatoes halved
homemade tortilla chips or store-bought tortilla chips
leaves coriander lime wedges, chilli slices
2 eggs

Instructions

To make the salsa

Heat a large frying pan or griddle over a high heat. Place the whole tomatoes, red onion, chilli and garlic cloves into the pan and char over high heat for 10-15 minutes until blackened and soft. You might need to remove the chilli and garlic before the tomatoes and onion have cooked.
2 large tomatoes, ½ red onion, 1 green chilli, 2 cloves garlic
Remove the skin from the onion and garlic and place into the bowl of a food processor along with the tomatoes, chilli and the rest of the ingredients. Blitz until you have a coarse salsa. Taste and season as liked. I returned the salsa to the heat at this point to intensify the flavours, but you don't have to do this if you don't want to.
the juice of ½ lime, 1 teaspoon worcestershire sauce, 1 teaspoon tomato puree, ½ teaspoon chipotle paste, ½ teaspoon sea salt

To make the beans

Place the beans into a small saucepan along with the stock and spices. Cook for a few minutes until softened, smashing some of the beans with the back of a wooden spoon, leaving some whole for texture. Season to taste and add more stock if they look a little dried out.
1 can of beans of choice*, 60 ml vegetable or chicken stock, ¼ teaspoon cumin, ¼ teaspoon smoked paprika, pinch of Mexican oregano

To serve

Place a spoonful of the beans into two bowls along with a handful of tortilla chips, some sliced or diced avocado, cherry tomatoes and a fried egg and dollop over the salsa. Serve with coriander leaves, lime wedges and chilli slices for extra flavour. And anything else you fancy!
1 avocado, a handful of cherry tomatoes, homemade tortilla chips, leaves coriander, 2 eggs

Notes

*I nearly always have a stash of cooked and frozen beans in my freezer - I buy bags of dried beans, cook them according to this miraculous method, drain and freeze in bags so that I have beans on hand for any purpose at a moment's notice. Plus, I'm not restricted to the quantities that come in cans this way - I can use a handful here and a can's worth there. I therefore was able to use a mixture of pinto and black beans with ease, but just use what you have on hand.

Nutrition