Name: Huevos Rancheros with Avocado Salsa Verde
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 cup mild salsa verde from a jar; 1 ripe avocado, pitted and sliced; Big handful cilantro (some stems are ok); 1 medium jalapeño, deseeded and roughly chopped (save ½ of jalapeño for garnish); 1 garlic clove, roughly chopped; ½ lime, halved; 1 batch Refried Black Beans, or 1 can store-bought (warmed); 4+ corn tortillas; 4+ eggs; ½ cup feta, crumbled; Small handful cilantro, roughly chopped; 4 radishes, sliced into very thin pieces; ½ jalapeño, seeds and membranes removed, finely chopped; Hot sauce (Cholula is my favorite)

Huevos Rancheros with Avocado Salsa Verde

This huevos rancheros recipe features spicy black beans and fresh, creamy avocado salsa verde. It's a delicious, hearty and healthy breakfast that makes a great dinner, too! This is a meatless recipe that vegetarians and meat eaters can agree on.

35 min total 15 min prep 20 min cook 4 492 cal

Instructions

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1 Make the avocado salsa verde: In a food processor, combine the salsa verde, avocado, cilantro, ½ of the jalapeño, garlic clove and the juice of ½ lime. Purée the salsa until it is super creamy, stopping to scrape down the sides as necessary. Transfer the salsa verde to a small saucepan and gently warm it over medium-low heat, stirring often (or transfer the salsa to a bowl and warm it in the microwave). Don’t overheat this stuff! Cover the salsa until you’re ready to serve.
2 Cook the eggs: However you’d like ’em. I fried mine but I won’t judge if you scramble yours. Top with a light sprinkle of salt and pepper.
3 Warm the tortillas: Directly over a medium-low gas burner flame or in a pan, flipping until warmed through.
4 Assemble the huevos rancheros: On each plate, top tortilla(s) with black beans, avocado sauce and egg(s). Garnish with crumbled feta, cilantro, chopped radishes and jalapeño. Serve with a bottle of hot sauce on the side.