DH saw a recipe ages ago for huevos ranchos that he wanted us to have, but I totally forgot about it until I saw this.
Again, I made the foolish mistake of thinking that the kids would like it. (When will I learn?) DD1(4.5) ate the avocado and the beans. I’m not sure that DD2(2) actually ate any of it, but I can at least blame that on teething. DH & I both liked it, so if I make it again, it will just be for us & I will include the kale that I omitted because I thought the kids wouldn’t like it!
Served 2 adults & 2 small children
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion, peeled and diced
- 1 small sweet potato, peeled and diced
- 1/4 teaspoon cumin
- 1/8 teaspoon salt
- pinch freshly cracked pepper
- 1 clove garlic, minced
- 1 cup chopped kale
- 15 oz. cooked black beans, drained and rinsed
- 1/4 cup chopped corriander
- 1 package small corn tortillas
- 4 eggs
- 2 avocados, sliced
- 1 cup fresh salsa (purchased or homemade)
- 1 lime, sliced
- Heat oil in a large frying pan over medium heat.
- Add onion and saute until softened, about 5 minutes.
- Add the sweet potato, cumin, salt and pepper, and stir to combine. Cover and cook, stirring occasionally, until sweet potato has softened, about 7 minutes.
- Put the kettle on to boild some water to poach the eggs.
- Stir in garlic and kale, and saute another 5 minutes until kale has wilted.
- Stir in beans and cilantro and saute until beans are heated through.
- Put the boiled water into another large pan , One by one, crack the eggs into a ramekin & then lower into the water. Bring the water back to a gentle simmer, then turn the heat off & leave for 3 minutes.
- Place 1-2 tortillas on each plate. Divide vegetable-bean mixture on top of tortillas. Place eggs on top of veggies. Serve with avocado, salsa, and lime.