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  • Huevos Rancheros Refried Bean Breakfast Bowl

    Ingredients

    Yield: 6 Servings

    • Ingredients
      Amount
    • Tortillas, cut into ¼ inch strips
      6 ea.
    • Vegetable oil for frying
      3 cups
    • Lime chili salt (such as Tajín) for seasoning
      to taste

    Refried Black Beans

    • Ingredients
      Amount
    • Vegetable oil
      ¼ cup
    • White onion, minced
      ¼ cup
    • Garlic, minced
      1 Tbsp.
    • Chipotle chili powder
      1 tsp.
    • Cumin
      ½ tsp.
    • Black beans, cooked, liquid reserved
      2 cups
    • Bean cooking liquid
      1 cup, reserved
    • Salt
      as needed

    • Ingredients
      Amount
    • Brown rice, cooked and warm
      2 cup
    • Limes, juiced
      1 ea.
    • Cilantro, chopped
      2 Tbsp.
    • Salt
      as needed

    Sautéed Chard

    • Ingredients
      Amount
    • Rainbow chard, shredded, including stems
      1 bu.
    • Olive oil
      1 Tbsp.
    • Garlic clove, smashed
      1 ea.
    • Chili flakes
      to taste
    • Salt
      as needed

    • Ingredients
      Amount
    • Vegetable oil
      as needed
    • Eggs
      6 ea.
    • Salt
      as needed
    • Ground black pepper
      as needed

    Garnish

    • Ingredients
      Amount
    • Cotija cheese, crumbled
      6 oz.
    • Avocados, cubed, tossed with lime juice
      2 ea.
    • Salsa verde
      1 cup
    • Salsa roja
      1 cup
    • Toasted pepitas
      ¼ cup
    • Cilantro sprigs
      6 ea.
    • Lime wedges
      6 ea.

    Method

    1. For the Tortilla Strips: Fry the tortilla strips in hot oil until golden brown, drain on paper towels and season with lime chili salt or Tajín.
    2. For the Refried Beans: Heat the vegetable oil in a large pan or stockpot, and sweat the onions and garlic until translucent.
    3. Add the chili powder, and cumin, and sauté until aromatic.
    4. Add the beans and some of their liquid to the pan and cook until warmed through.
    5. Mash the beans with a spatula, the back of a spoon, or a potato masher, continuously stirring until broken down. Add more liquid as needed and season to taste with salt.
    6. For the Rice: In a large bowl, add cooked brown rice, lime juice, chopped cilantro and salt to taste. Set aside and keep warm.
    7. For the Chard: Heat a large sauté pan on high heat. Add the oil, the garlic and chili flakes. When the garlic begins to sizzle, add the chard. Every 2-3 minutes turn the chard around in the pan to wilt. Season with salt, and remove the garlic clove.
    8. For the Eggs: Working in batches as needed, heat a cast iron pan or non-stick pan. Add the oil. Add the cracked eggs directly into the hot oil and reduce the heat to medium-low or low.
    9. Fry the eggs, shaking the pan occasionally to keep the eggs from sticking. Fry for about 2-3 minutes for sunny-side up. Season with flaky sea salt and black pepper before serving.
    10. For the Bowls: Assemble each bowl by adding refried bean and rice mixture, wilted chard, a fried egg, 2 tablespoons of the salsa verde, and 2 tablespoons of the salsa roja. Garnish with avocado, cotija cheese, pepitas, crispy tortilla strips, lime, and cilantro sprigs.