I am originally from Colorado and being from the southwest makes me a natural native to Mexican-inspired food. Many Sundays my family and I would go out to eat at delicious breakfast restaurants and I always remember my dad ordering Huevos Rancheros – which is a great mixture of a tortilla, refried beans, fried eggs, salsa and cheese.

Eggs are some of the most versatile foods known to the kitchen. You can use them alone, along with other ingredients, and they make every dish sing with flavor depending on how you use them. Huevos Rancheros have always been a favorite of mine and my late fathers. See the other Huevos Rancheros recipe on Stagetecture, here.

Today I feature a twist on that recipe with black beans. They give the dish a more substantial bite and infuses authentic southwestern flavors throughout this delicious breakfast dish. Let me know what you think.

Black Bean Huevos Rancheros Recipe

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Huevos Rancheros Recipe Ingredients:

1 1/2 cups fresh tomatoes, seeded and finely chopped
1/4 cup sliced green onions
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 fresh jalapeno pepper, seeded and finely chopped
1 clove garlic, minced
salt, to taste

2 teaspoons canola oil
2 cloves garlic, minced
1 (19 ounce) can black beans, drained and rinsed
1 teaspoon chopped chipotle chiles in adobo sauce
8 (7 inch) corn tortillas
1/2 cup shredded Monterey Jack cheese
4 eggs

Huevos Rancheros Recipe Directions:

1. Preheat oven to 400F.

2. In a large frying pan, saute onion in a little olive oil until tender, about 5 minutes. (At this point, if you are adding other veggies, do this now, cooking until tender). Add garlic, sauté for a minute or two.

3. Add 1/2 of the diced tomatoes and cooked rinsed beans, spices, salt, and 2 T water.

4. Let simmer on med low for a few minutes, stirring occasionally.

5. Brush cast iron large skillet with olive oil, coating the edges too. Lay tortillas down and use a cooking brush to brush tops of tortillas with a little oil.

6. Divide bean mixture, making little indentions with the back of a spoon, for the eggs to rest, so they stay in place. Layer the tortillas so they come up the sides of the skillet, and spread all of the beans evenly over the tortillas, making indents for the eggs.

7. Carefully crack the eggs and place them in the indentions. Sprinkle eggs with salt and pepper, and if you want, crumbled cheese, and place in the hot oven. Check after 10-12 minutes. Cook until egg whites are white and yolks are to your desired doneness.

8. Serve with avocado, lime, cilantro, hot sauce, jalapenos, chopped chiles, adobo sauce and fresh tomatoes.

Feel free to serve the Black Bean Huevos Rancheros with additional warm tortillas, salsa, sour cream and guacamole if desired.

For more brunch recipes on Stagetecture, click here.