Name: Huevos Rancheros Bowl
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Black beans, rinsed and drained - 1 (15 ounce) can; Diced green chiles - 1 (4 ounce) can; Chopped fresh cilantro - ⅓ cup; Lime zest - 1 teaspoon; Fresh lime juice - 2 tablespoons; Salt, divided - ½ teaspoon; Hot cooked white rice - 3 cups; Butter - 1 tablespoon; Eggs - 4 large; Red enchilada sauce - ⅓ cup; Freshly cracked black pepper - ¼ teaspoon; Chopped fresh cilantro, or to taste - 1 teaspoon; Tortilla strips - ½ cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Huevos Rancheros Bowl

1. Black beans, rinsed and drained - 1 (15 ounce) can

2. Diced green chiles - 1 (4 ounce) can

3. Chopped fresh cilantro - ⅓ cup

4. Lime zest - 1 teaspoon

5. Fresh lime juice - 2 tablespoons

6. Salt, divided - ½ teaspoon

7. Hot cooked white rice - 3 cups

8. Butter - 1 tablespoon

9. Eggs - 4 large

10. Red enchilada sauce - ⅓ cup

11. Freshly cracked black pepper - ¼ teaspoon

12. Chopped fresh cilantro, or to taste - 1 teaspoon

13. Tortilla strips - ½ cup

How to cook deliciously - Huevos Rancheros Bowl

1. Stage

Cook black beans and green chiles in a small saucepan over medium-low heat until warmed through, about 5 minutes.

2. Stage

Meanwhile, stir 1/3 cup cilantro, lime zest, lime juice, and 1/4 teaspoon salt into the cooked rice. Cover and keep warm until ready to serve.

3. Stage

Heat butter in a large nonstick skillet over medium heat. Add eggs to skillet. Pour enchilada sauce around yolks, slightly combining with the whites, but being careful not to break yolks. Sprinkle with remaining salt and the pepper. Cook, covered, until whites are set but yolks are still runny, about 3 minutes.

4. Stage

In 4 separate bowls layer rice, beans, and eggs. Top with more cilantro. Serve with tortilla chips.