Huevos Rancheros Tortilla Bowls Recipe

Introduction

Huevos Rancheros Tortilla Bowls are a vibrant and satisfying Mexican-inspired breakfast. Crispy tortilla bowls filled with a flavorful tomato and black bean mixture, topped with perfectly cooked eggs, fresh avocado, and cheese make for a delicious start to your day.

Ingredients

• 3 flour tortillas (20cm/8″ rounds)
• 3 eggs
• 1 1/2 tbsp olive oil
• 2 garlic cloves, minced
• 1 small onion (red, brown, white, or yellow), halved and sliced
• 1 cup red capsicum (bell peppers), roughly diced
• 1/4 cup coriander/cilantro (leaves and stems roughly chopped, loosely packed)
• 400 g / 14 oz crushed tinned tomato
• 3/4 cup canned black beans, drained
• 1/2 tsp paprika powder
• 1/2 tsp cumin powder
• 1/2 – 3/4 tsp salt
• Black pepper to taste
• Diced avocado, for garnish
• Sour cream, for garnish
• Grated cheese, for garnish

Instructions

1. Step 1: Heat a fry pan over high heat. Use a fry pan with a lid or the lid of a larger pot (it does not need to fit snugly).
2. Step 2: Place one tortilla in the pan and cook for 30 seconds until charred. Flip and cook the other side for another 30 seconds.
3. Step 3: Remove the tortilla and immediately place it into a bowl or casserole dish to form a bowl shape. Allow it to cool so it holds the shape.
4. Step 4: Repeat the process with the remaining tortillas.
5. Step 5: Heat olive oil in the same fry pan over high heat. Add minced garlic and sliced onion and sauté for about 2 minutes until translucent.
6. Step 6: Add diced capsicum and cook for another 2 minutes until starting to char.
7. Step 7: Stir in crushed tomatoes, black beans, paprika, cumin, salt, and black pepper. Reserve some coriander leaves for garnish. Bring the mixture to a simmer and cook for 1 minute to thicken, then reduce heat to medium.
8. Step 8: Use a spoon to make 3 indents in the tomato filling, then carefully crack an egg into each indent.
9. Step 9: Cover the pan with a lid and cook for about 3 minutes or until the eggs reach your preferred doneness. Check at 2 minutes and then every 30 seconds to avoid overcooking. Remember the eggs will continue cooking once removed from heat.
10. Step 10: Remove the pan from heat. Divide the tomato filling with eggs evenly between each tortilla bowl.
11. Step 11: Garnish with reserved coriander leaves, diced avocado, sour cream, and grated cheese. Serve immediately.

Tips & Variations

• For extra flavor, try adding a splash of lime juice to the tomato filling before serving.
• You can substitute black beans with pinto or kidney beans if preferred.
• If you want crispy tortilla bowls without shaping, try baking tortillas in an oven-safe bowl at 180°C (350°F) for 10 minutes.
• Add chopped jalapeños or hot sauce if you like a little heat.

Storage

Store leftover tomato filling and eggs separately in airtight containers in the refrigerator for up to 2 days. Reheat the filling gently on the stove. Eggs are best eaten fresh, but can be reheated carefully in a microwave or gently warmed in a covered pan. Assemble tortilla bowls just before serving to keep them crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the tortilla bowls ahead of time?

Yes, you can make tortilla bowls a few hours ahead. Let them cool completely and store in an airtight container at room temperature to maintain crispness.

What can I use if I don’t have fresh coriander?

If fresh coriander is not available, you can omit it or use fresh parsley as a milder substitute for garnish.

Huevos Rancheros Tortilla Bowls Recipe

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★★★★★

4.9 from 114 reviews

Huevos Rancheros Tortilla Bowls combine crispy homemade tortilla bowls filled with a savory tomato and black bean mixture, topped with perfectly cooked eggs and fresh garnishes. This vibrant and hearty Mexican-inspired breakfast dish features a delightful blend of flavors and textures, making it a delicious and satisfying start to your day.

• Author: Cleo
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 3 servings 1x
• Category: Breakfast
• Method: Frying
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Tortilla Bowls

• 3 flour tortillas (20cm/8″ rounds)

Tomato Filling

• 1 1/2 tbsp olive oil
• 2 garlic cloves, minced
• 1 small onion (red, brown, white, or yellow), halved and sliced
• 1 cup red capsicum (bell pepper), roughly diced
• 400 g / 14 oz crushed tinned tomato
• 3/4 cup canned black beans, drained
• 1/4 cup coriander/cilantro leaves and stems, roughly chopped (loosely packed)
• 1/2 tsp paprika powder
• 1/2 tsp cumin powder
• 1/2 – 3/4 tsp salt
• Black pepper, to taste

To Serve

• Diced avocado
• Sour cream
• Grated cheese
• Additional coriander leaves for garnish

Instructions

1. Prepare Tortilla Bowls: Heat a fry pan over high heat. Use a fry pan with a lid or any large pot lid for covering later. Place one flour tortilla in the pan and cook for 30 seconds until it chars slightly. Flip and cook the other side for 30 seconds. Remove the tortilla from the pan and immediately place it into a bowl or casserole dish to shape it into a bowl. As the tortilla cools, it will harden into this shape. Repeat for the remaining tortillas.
2. Make Tomato Filling: Heat olive oil in the same fry pan over high heat. Add the minced garlic and sliced onion, sautéing for about 2 minutes until the onions start to become translucent. Add the diced red capsicum (bell pepper) and cook for another 2 minutes until it starts to char slightly. Add the crushed tomatoes, black beans, chopped coriander (reserving some leaves for garnish), paprika, cumin, salt, and black pepper. Bring the mixture to a simmer and cook for 1 minute to thicken, then reduce the heat to medium.
3. Cook the Eggs in Filling: Use a spoon to create three small indents in the thickened tomato filling. Crack one egg into each indent. Cover the fry pan with a lid and cook the eggs for about 3 minutes, or until they reach your preferred doneness. Check the eggs after 2 minutes, then peek every 30 seconds to avoid overcooking, remembering they will continue to cook slightly after removing from heat. Remove the pan from heat once eggs are done.
4. Assemble and Serve: Carefully divide the tomato and bean filling with eggs into each tortilla bowl. Top with the reserved coriander leaves, diced avocado, a dollop of sour cream, and grated cheese as desired. Serve immediately for best texture and flavor.

Notes

• Use a sturdy fry pan to ensure your tortillas crisp nicely and hold their shape.
• Be mindful when cooking eggs in the tomato filling to avoid overcooking; they cook quickly under the lid.
• Feel free to add jalapeños or hot sauce if you prefer a spicier dish.
• Flour tortillas work best for shaping bowls due to their pliability; corn tortillas may crack.
• Leftover tomato filling can be refrigerated for up to 2 days and reheated gently.

Keywords: Huevos Rancheros, tortilla bowls, Mexican breakfast, eggs, black beans, tomato sauce, skillet eggs, savory breakfast