Here’s how to rock breakfast: huevos rancheros.
It’s actually quite quick and easy to assemble, and once you’ve got the knack of it, it’s a lot less work than other cooked breakfasts, but just as hearty and satisfying.
It’s only 185 calories for each one, so you could double-down on hungry days and have two without completely breaking the bank calorie-wise.
(To be clear, this is a “Cooking with Canning you have already done” recipe. This is not a recipe for canning. )
This recipe uses:
Yield: 4 servings
Cooking time: 10 minutes
Huevos Rancheros made using your own home-canned salsa ranchera
Prepare any optional toppings (see notes) that interest you; set aside.
Empty the jar of salsa ranchera in a microwave-safe bowl or jug, and zap briefly in the microwave just enough to warm it. You don't want to "heat" it and bring it to boiling; just warm it.
Empty the jar of beans into a sieve. Rinse over sink, shake to drain, then put in a microwave safe bowl or jug.
Season with a few shakes of salt OR salt sub, ground black pepper, ground cumin. Optionally, also a few drops of bottled lime or lemon juice, and a few drops of hot sauce.
Mix the beans, then mash with a potato masher, and nuke on high in the microwave for a minute or two depending on the heat of your microwave. Set aside, covered.
Take a frying pan, spray it with a few sprays of cooking spray, and warm the tortillas for about 2 minutes a side, repeating as needed to do all 4 depending on the size of your pan. Set the tortillas aside, covered.
Spray the pan with a few sprays of cooking spray, and fry the eggs. Season with salt OR salt sub and pepper as desired. Flip if desired, or leave sunny side up.
Now quickly bring it all together. Take 1 tortilla, spread ¼ of the mashed beans on it, then on top of that 1 egg, then finally ¼ of the salsa ranchera. Garnish with any toppings you prepared, and send hot to the table.
- Toppings could include: Grated cheese, avocado slices, chopped parsley or cilantro (aka fresh coriander), hot sauce. Prepare them in advance.
- To season the beans, you could just use a few shakes of the Latin American spice mix called “Todo Sazón.” A few drops of something acidic does help to wake up the taste of beans. Instead of home-canned kidney beans, you could try pinto beans or even home-canned baked beans. If you have none, you can use tinned kidney beans from a store, or, tinned refried beans from a store.
- Instead of cooking spray, you can fry the tortillas and eggs in a few tablespoons of oil, if you wish.
- Instead of fried eggs, you could do scrambled, and roll this up as a wrap to go.
- If you want to lower the calories further, you could do scrambled, and use Egg-Beaters® for the egg.
Butcher, Meredith L., Ed. The All New Ball Book of Canning and Preserving. New York: Oxmoor House. 2016. Page 176.
Modifications: made the recipe more calorie-friendly by making it one-egg per serving, and leaving out the 3 tablespoons of oil. Changed commercially-purchased refried beans to ones quickly made from scratch with home canning to save cost and calories.
Per 1 serving
Based on using Salsa Ranchera made with salt-sub instead of salt. Double the sodium if the salsa was made with salt.
* Nutrition info provided by https://caloriecount.about.com