Yogurtsoda Gratuitous food and travel.

a few months ago marked the first time i cooked with chipotle peppers. it was more or less a disaster, and i’ve stayed away from the ingredient since.

until now. i tried them out again with some apprehension in a huevos rancheros recipe. it turns out there was no need to be nervous; the chipotles added the perfect undertone of smokiness and warmth to the eggs. it just goes to show that if an ingredient doesn’t work out the first time, it’s worth giving it another shot.

huevos rancheros with chipotle black bean sauce and avocado salsa

chicken cutlets with thyme butter sauce and rosemary and olive oil roasted potatoes. no chipotles, but they tasted good nevertheless.

here’s the recipe for the eggs:

1 avocado, diced
1/3 cup chopped green onions
1 1/2 tablespoons fresh lime juice
Nonstick vegetable oil spray
4 corn tortillas
4 teaspoons canola oil, divided
1/2 cup chopped onion
3 garlic cloves, minced
2 1/2 teaspoons ground cumin
1 28-ounce can diced tomatoes in juice
1 15-ounce can black beans, drained
2 teaspoons chopped canned chipotle chiles
4 eggs
1/2 cup grated monterey jack cheese or sharp cheddar cheese
1 cup thinly sliced romaine lettuce

1. stir first 3 ingredients in bowl to blend. season salsa with salt and pepper.
preheat oven to 400°F. spray baking sheet with nonstick spray. arrange tortillas in single layer on sheet. bake until tortillas are golden, about 8 minutes.

2. heat 3 teaspoons oil in nonstick skillet over medium-high heat. add onion and saute until golden, about 5 minutes. add garlic and cumin; stir 30 seconds. stir in tomatoes with juice, beans, and chiles; bring to boil. reduce heat; simmer until almost all liquid is absorbed, stirring, about 8 minutes. season to taste with salt.

3. heat 1 teaspoon oil in another nonstick skillet over medium heat. crack eggs into skillet; fry until whites are just set but yolks are still soft, about 4 minutes. sprinkle with salt and pepper.

4. place 1 warm tortilla on each of 4 plates. divide bean mixture among tortillas. top each with 1 egg; sprinkle with cheese and lettuce. top with salsa; serve.