Scrambled eggs with beans and avocado

Votes: 2

Time: 50 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 1168, total fat 96 G., saturated fats 12 G., proteins 25 G., carbohydrates 57 G., fiber 13 G., cholesterol 384 mg, sodium 503 mg, sugar 6 G.

Huevos rancheros, a classic Mexican breakfast of beans and scrambled eggs, is rich in protein and provides long-lasting energy. Its main ingredient is homemade tortilla chips flavored with ranch dressing. Serve with sliced avocado, sprinkled with fresh cilantro, and grated cheese.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Chips

8 corn tortillas, each cut into 8 wedges
1 packet (30 g) ranch dressing mix
Vegetable oil for frying

Sauce

5 plum tomatoes
Half a medium white onion
5 cloves garlic, unpeeled
1–2 chipotle peppers in adobo sauce, optional
1 can (425 g) canned cannellini beans, rinsed
2 tablespoons extra-virgin olive oil

Eggs

1 tbsp unsalted butter
8 large eggs
1 avocado, halved and thinly sliced
Fresh cilantro and crumbled cotija cheese for topping

Ingredient Substitution Suggestions

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Recipes with similar ingredients: eggs, tortilla, cannellini beans, chipotle pepper, Cotija cheese, Avocado

Cooking the dish according to the recipe:

Tortilla Chips:

In a saucepan over medium heat, heat 2 cm of vegetable oil to 190°C (355°F) on a deep-fry thermometer. Fry the tortillas in batches until golden brown, about 1 minute. Drain on paper towels and sprinkle with 1 tablespoon of the ranch mixture.
Sauce:

Heat a large skillet over medium-high heat. Add the tomatoes, onion, and garlic and cook, stirring, until the vegetables are softened, 5–7 minutes. Squeeze the garlic and chop the onion and tomatoes. Transfer to a blender; puree with the chipotle peppers and half of the beans until smooth. In the same skillet, heat the olive oil over medium heat. Add the pureed mixture, ranch, and remaining beans and cook until the liquid thickens, about 5 minutes. Keep warm.

Melt 1 teaspoon of butter in a skillet over medium heat. Fry the eggs, a few at a time, until the whites are set, adding more butter as needed. Divide the sauce among shallow bowls; top each with 2 fried eggs, some chips, and avocado. Garnish with cilantro and cheese, if desired.

Categories:

recipe / Breakfast / Calorie content of prepared meals / Main courses / Cereals, legumes / Vegetables and mushrooms / Eggs and dairy products / Food Network - recipes / Mexican cuisine

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