Best Huevos Rancheros Breakfast Burrito With Sundried Tomato Salsa Recipes

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BREAKFAST HUEVOS RANCHEROS



Breakfast Huevos Rancheros image

Huevos rancheros are my go-to Saturday morning breakfast treat!

Provided by Emily Alimonos

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 30m

Yield 4

Number Of Ingredients 14

2 ½ tablespoons olive oil, divided
½ cup chopped yellow onion
¼ cup chopped green bell pepper
1 medium tomato, chopped
1 clove garlic, minced
½ teaspoon cayenne pepper
salt and ground black pepper to taste
4 corn tortillas
4 eggs
1 (14 ounce) can refried beans, heated
¾ cup shredded Mexican cheese blend
1 jalapeno pepper, chopped
¼ cup fresh cilantro leaves, or to taste
½ avocado, sliced

Steps:

  • Heat 1/2 of the oil in a pan over medium heat. Add onion and bell pepper; cook and stir until softened, about 5 minutes. Add tomato, garlic, cayenne pepper, salt, and pepper. Cook for 2 minutes more. Set salsa aside.
  • Heat about 1 teaspoon oil in a pan. Add tortillas one at a time; cook until heated through, about 20 seconds each. Keep warm.
  • Heat remaining oil in the same pan over medium-high heat. Pour in eggs. Cook until set to your desired consistency, 4 to 6 minutes.
  • Spread a thin layer of refried beans onto each tortilla. Add a spoonful of salsa. Sprinkle with shredded cheese. Add a fried egg and sprinkle some more cheese, chopped jalapeno, and cilantro on top. Serve immediately with avocado and remaining refried beans and cheese on the side.

Nutrition Facts : Calories 451.4 calories, Carbohydrate 34.4 g, Cholesterol 218.1 mg, Fat 27.3 g, Fiber 9.6 g, Protein 20.1 g, SaturatedFat 9.5 g, Sodium 613.5 mg, Sugar 3.1 g

HUEVOS RANCHEROS



Huevos Rancheros image

Categories     Bean     Breakfast     Brunch     Side     Bake     Fry

Yield makes 4 servings

Number Of Ingredients 7

1/4 cup corn or grapeseed oil for frying, or more as needed
Four 5-inch corn tortillas
1/4 cup Refried Beans (page 438) or any soft, well-seasoned beans
4 eggs
Salt and black pepper to taste
1/2 cup Salsa Roja (page 610) or any tomato-based salsa, preferably homemade
1/4 cup crumbled fresh Mexican cheese, like queso fresco, blanco, or ranchero (page 85)

Steps:

  • Preheat the oven to 350°F. Heat the oil in a small skillet over medium heat. When the oil is hot but not smoking, fry the tortillas one at a time until softened and heated through, about 3 seconds per side. Make sure they do not crisp. Drain on paper towels.
  • Spread 1 tablespoon of the beans in the center of each tortilla and set aside. Meanwhile, use a little more oil to fry the eggs sunny side up (a nonstick skillet will make your life easier), sprinkling with salt and pepper as they cook. Place an egg in the center of each tortilla, then top with 2 tablespoons salsa and 1 tablespoon cheese.
  • Carefully transfer the tortillas to a baking dish that fits them snugly. Bake until the cheese is melted, about 5 minutes, then serve immediately.
  • Simplest Huevos Rancheros
  • Omit the tortillas and Refried Beans. Scramble the eggs in oil; as they are beginning to set in the pan, stir in the salsa and cheese. Season to taste with salt and pepper and serve.

HUEVOS RANCHEROS BREAKFAST BURRITO WITH SUNDRIED TOMATO SALSA



Huevos Rancheros Breakfast Burrito With Sundried Tomato Salsa image

Ready, Set, Cook! Special Edition Contest Entry: An amazing fresh and fabulous perk to your morning blah routine. Along with the richness of crusty browned potatoes and cheese, the fresh salsa flavors will spank you taste buds awake!

Provided by goodnightjunebug

Categories     Breakfast

Time 25m

Yield 4 burritoes, 4 serving(s)

Number Of Ingredients 17

2 cups Simply Potatoes Diced Potatoes with Onion
1/4 cup olive oil
salt and pepper, to taste
1 (15 ounce) can black beans, drained
1 large ripe tomatoes, diced
4 -5 sun-dried tomatoes, julienned
1/2 cup frozen sweet corn, thawed
1/4 cup green onion, coarsely chopped
2 fresh garlic cloves, minced
1/2 lime, juice of, of a
1/4 teaspoon salt
1 jalapeno pepper, minced
1/4 cup fresh cilantro, coarsely chopped
1/2 teaspoon cumin
4 large flour tortillas
1 cup monterey jack cheese, shredded
8 large eggs, scrambled (cooked)

Steps:

  • In large skillet on med. high heat, add olive oil and saute potato and onion mix till nicely browned. Salt and pepper, to taste. Set aside. To make salsa: In a medium sized bowl, combine blackbeans through cumin. In each tortilla, layer cheese, eggs, potatoes, and salsa. Wrap ends of tortillas in about 2 inches then roll in opposite direction to complete burrito. Place tortillas on a preheated griddle and toast on all sides to melt cheese and seal burrito shut. Cut on the diagonal in the middle. Serve with guacamole and sour cream if desired.

Nutrition Facts : Calories 875.9, Fat 41.3, SaturatedFat 12.7, Cholesterol 397.1, Sodium 1212.4, Carbohydrate 89.4, Fiber 12.1, Sugar 5.9, Protein 37.8

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