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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.

Ingredients

Scale

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

Find it online: https://cookedbycleo.com/huevos-rancheros-tortilla-bowls-recipe/