A Frugal Standby: Huevos Rancheros

July 20, 2009 in Entrees, Vegetarian Entrees

It had to happen eventually.

You just can’t have a frugal food blog without, at some point in time, having a recipe for Huevos Rancheros. It is the classic southwest breakfast food, and one of the finest breakfast-for-dinner dishes out there. It is also a perfect “desperation dinner” that you can throw together in just a few minutes.

I love, love, LOVE huevos rancheros. It has to be on my Top 100 All Time Favorite Foods. I make it different every single time, mostly depending on what I have on hand.

Lately I have been using black beans, which are so yummy in this dish. One of my favorite blogs – Perfect Pantry -  lists black beans as an essential pantry item – both dried and canned. Amen. They are delicious and they are little protein powerhouses. A recent discovery of mine is Trader Joe’s black beans. They are simmered with green bell pepper and onion, saving tons of time, and they have a delicious flavor. This is a few more pennies than dried black beans, but well worth it, in my opinion.

And right now summer corn tastes like candy, so it is a must-add item.

A quick search of my favorite food blogs revealed two really fabulous Huevos Rancheros recipes. Simply Recipes has a very classic version, and Food Blogga has a very nice chile verde version. Yum.

So, I had green onions from the garden to use up and had a leftover roasted ear of corn in the fridge. I always have eggs, black beans and a can of enchilada sauce in my pantry. It was meant to be: Huevos Rancheros for dinner!


8 corn tortillas
4 large eggs
2 tablespoons butter
1 can (14 ounces) red enchilada sauce
1 can (6 ounces) tomato paste
1 teaspoon chipotle chile powder or smoked paprika
1 can (15.5 ounces) Trader Joe’s black beans
3 green onions, thinly sliced
1 cup cooked corn
1 cup grated cheddar cheese

Saute the tortillas one at a time in a little of the butter until just softened, but not crisp. Place two cooked tortillas on a serving plate.

Mix together the enchilada sauce, tomato paste and chile powder, and spread 1/2 cup of mixture over tortillas on each plate.

Cook eggs in a little of the butter until just shy of how you like your eggs cooked (they will get cooked a little more later). Place on egg on top of sauce on each plate.

Drizzle with a little more sauce, some black beans, corn, cheese and green onions. Microwave each plateful for about 60 seconds, until cheese melts. Serve warm

Serves 4.

– posted by Donna