Veggie Loaded Huevos Rancheros

April 18, 2013
0 Ratings
  • Serves 2
Author Notes

Finally, brunch without a foodbaby! This recipe avoids that "OMG I'm soooo full" post-brunch feeling thanks to it's Latin American origins. While American (most notably, Southern) style brunch is often loaded with heavy cheese, pork-stuffed in every place possible, and bursting with butter, carbs and cholesterol, the Latin American reliance on spice rather than fat makes it a much lighter option in the brunch circuit. Instead of reaching for butter or syrup to top off our meal, the ultimate huevos rancheros condiment is hot sauce; packing a fiery punch at 0 cals. The hallmarks of huevos rancheros-fiberous black beans, veggie-chocked pico de gallo, whole-grain corn tortillas-are totally low cal and healthy; and deserve the credit for saving you from the brick of a food baby a lot of us feel after a restaurant brunch.
This recipe adds extra veggies to the typical huevos rancheros recipe with a quick zucchini and onion saute. The zucchini mixture pairs seamlessly with the pico de gallo and beans, while giving you more to munch on (sans added cals) as you stacked your tortilla high.
And last but not least...the spiciness of this recipe begs for a sweet brunch cocktail alongside it. I enjoyed mine with a fresh guava mimosa; how about a blood orange screwdriver? Muddled fruit caipirinha? Morning sangria? Which one will you choose to accompany your picante breakfast plate?

What You'll Need
  • 2/3 cup diced tomato
  • 1 jalapeño pepper, minced
  • 2 tablespoons diced onion + 1/4 cup (for zucchini mixture)
  • 1 zucchini, diced
  • 1/4 cup packed chopped cilantro
  • juice of 1 lime
  • salt & pepper to taste
  • 1/2 cup drained black beans
  • 1/2 cup shredded cheese (reduced fat cheddar or Trader Joe's Shredded Lite Mexican Blend)
  • 2 large whole wheat or corn tortillas
  • 2 eggs
  • Hot Sauce (optional)
  1. Prepare pico de gallo. Mix diced tomato, jalapeño, 2 tbsp onion, cilantro, lime juice, and generous sprinkle of salt & pepper in a small bowl. Set aside.
  2. Prepare zucchini mixture. Heat 1 tbsp extra virgin olive oil in a large skillet over medium heat. Add zucchini and 1/4 cup onion and saute (stirring frequently), uncovered, until onions soften and zucchini begins to brown, about 5 minutes. Sprinkle with salt & pepper and set aside in a small bowl.
  3. Prepare tortilla. In a toaster oven, bake tortilla at 425 degrees until it browns and crisps, almost to the point of burning. (If you don't have a toaster oven you can do this in a regular oven or crisp via stovetop in the large skillet over high heat, covered, turning over once.) Place tortilla on serving plate.
  4. Cook eggs. Spray large skillet with cooking spray or coat with an olive oil mister over high heat. Crack eggs over pan. When edges start to brown and crackle (about 1-2 minutes) gently flip eggs over, being careful not to break the yolk. Cook for another 2 minutes, and then set atop respective tortillas.
  5. Sprinkle 1 tbsp of cheese over the egg. Divide zucchini mixture evenly over two tortillas, and add another tbsp of cheese. Add beans to each tortilla along with a third tbsp of cheese. Top off tortillas with evenly divided pico de gallo, and garnish with last tablespoon of cheese. Serve with hot sauce, if desired. Buen Provecho!

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