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Huevos Ranchero

December 31, 2011

Whether you’re looking for a protein-packed breakfast to countdown the new year in Times Square or just a healthy  breakfast to carry you through the shopping and preparation for today’s festivities, Huevos ranchero has what you’re looking for.




Here’s what you’ll need to make this delicious ranch-style eggs



  • 1 can (16 oz) whole peeled tomatoes, with juice
  • 1 small shallot, (chopped)
  • 2 clove garlic (whole)
  • juice of  1 lime
  • 1/4 cup fresh cilantro springs
  • 1 Tbsp of canned chipotle pepper, (minced)
  • 1 can low-sodium black beans, (drained)
  • 1/2 tsp cumin
  • 6 large eggs
  • 6  whole wheat or soft corn tortillas
  • salt and pepper to taste


  1. Combine the tomatoes, onion, garlic, pepper, half the lime juice and cilantro in a food processor, pulse until slightly chunky. Season with salt and pepper. Don’t have a food processor? Chopped all the salsa ingredients by hand with a sharp knife to your desire chunkiness.
  2. In a medium bowl, combine the black beans, cumin and the remaining  lime juice. Add salt and pepper to taste. Add a couple tablespoon of warm water if the bean mixture looks too dry.
  3. Spray  a non-stick skillet and heat the pan on medium. Cook the eggs they way you like to eat them. In another pan heated on medium, toast the tortillas about a minute on each side.
  4. Spread a couple of tablespoon of the beans mixture on the tortillas and top with eggs and salsa. Makes 3 servings.

Bon appetit!


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