Black Bean Chipotle Huevos Rancheros

Ingredients

Chipotle paste:

– 1 can of chipotles
– 4 Anaheim chiles

Heuvos Rancheros:

– 1 can of black beans
– 1 shallot
– 3 cloves of garlic
– ½ green pepper
– ½ red pepper
– ½ small zucchini
– 2 large potatoes (you can use any kind here)
– 1 cup of red cabbage
– 1 cup of baby tomatoes
– 1 ½ cup of strained tomatoes
– 1 cup of water
– 1 large handful of cilantro (chopped)
– the juice of one lime
– 3 tbsp of balsamic vinegar
– 1 ½ tbsp of honey
– 1 ½ tbsp of chili powder
– 1 tbsp fresh thyme
– 1 tbsp fresh oregano
– 1 tbsp of chipotle puree (recipe above)
– 1 tsp of cumin
– ½ tsp pepper
– ½ tsp salt
– ¼ tsp red pepper flakes
– 2-4 eggs

Extras:

More cilantro
Avocado
Goat Cheese

Directions:

To make the chipotle puree, empty the can of chipotles and the Anaheim chiles in a food processor and blend until smooth, set aside. This will make a big batch, I keep mine in the freezer and use spoonful’s of it when needed.

Preheat the oven to 450 degrees and place an oven safe pan in for about 15 minutes. Chop the potatoes into bite size pieces, coat in olive oil and season with salt and pepper. Place them in the preheated pan and roast for 20 minutes, then toss and roast for another 20-25 minutes until they are crispy brown. I sometimes put them under the broil for 5-8 minutes to get them extra crispy.

While the potatoes are roasting you can make the chipotle black bean mixture.

Mince the garlic and onion, chop the peppers, zucchini, and cabbage and slice the baby tomatoes in half or quarters. In a large pan over medium heat, add a swig of olive oil and sauté the garlic and onion browning them just a little, then add in the peppers and sauté for 8-10 minutes until they are tender yet still have a crunch.

Once the peppers are done make a little hole in the middle of the pan and add in the chili powder, cumin, red pepper flakes, salt and pepper. Let those toast for about 2 minutes. Then mix them in with the peppers, add in the black beans, strained tomatoes, water and bring to a slight simmer. Then add in the balsamic vinegar, chipotle puree, honey, fresh thyme, oregano, cilantro, cabbage and zucchini and let this all simmer for 25-30 minutes.

About 5 minutes before you want to serve fry up your eggs. In a pan over medium to high heat add a splash of olive oil and a dollop of butter (this is my non-stick trick and it works like a charm). Crack in your eggs and cover with a lid for 2 minutes or until they are cooked the way you like.

To serve, put down a layer of the crispy potatoes, then top with the chipotle black beans, one or two eggs, some more cilantro, a crumble of goat cheese, a squeeze of lime and a side of avocado and enjoy!

slightly adapted from a recipe from lyndseyeden.com