Breakfast for Dinner...or for breakfast!

I am ALWAYS looking for new, healthier recipes these days!  I stumbled across a recipe for Huevos Rancheros!  Those of you not from the Southwest, that would translate as yummy breakfast goodness that is awesome anytime of the day!  (or "ranch eggs" in Spanish!)  This traditional dish is usually two fried eggs on a fried corn tortilla with red or green enchilada sauce, served with a side of pinto beans and tortillas to soak up all the goodness. 

This Huevos Rancheros meal was made for a dinner one night and served with a side of Jicama Hash Browns. 

The following Huevos Rancheros is a recipe I found on Pinterest! (find my boards to follow here:  http://pinterest.com/hillaryd/) The website Pinterest sent me to for the recipe was http://bevcooks.com/2012/03/huevos-rancheros/.

Of course I leave stuff out or add stuff when I cook, so here is what I used for 

2 servings of Huevos Rancheros with Black Beans:

about 2 Tbsp of EVOO (split for two different pans)

1 can black beans (drained and rinsed)
1 tsp chili powder

1 tsp ground cumin

2 Tbsp salsa (I used Salsa Bob's Hot Sauce-Hot)

4 eggs

2 tortillas if desired (You will see in the pictures that we used tortillas, but decided it would be just as good without the tortillas!)
coarse salt and freshly ground pepper

Then for the side dish of Jicama Hashbrowns:

1 medium jicama (WHAT? I know! Just scan the labels in the vegetable department! Looks like a large, tan turnip!)

1/2 yellow onion (original recipe called for 1 whole onion)

1 medium bell pepper

salt and pepper as you like

(original recipe called for 1/4 cup of water too, but I do not believe it is needed)

First I added the Tbsp of EVOO to the pot with the black beans and stirred in the chili powder and cumin.  Heat (low) these and stir occasionally.  Beans will get real soft and you can just give them a little mash with the wooden spoon you are using. Lower heat and keep warm while you want to top with freshly fried eggs right at the end!

Then I sauteed onion and bell pepper in just a drop or two of oil until tender...about 5 or 7 minutes on high heat.  

Then you want to peel and shred the jicama! I hate that I didn't photograph the jicama before my husband murdered it.  I LOVE new vegetables!  A friend, Casey Schaef shared this recipe me!  Thanks, Casey!  

Add the jicama when the onion and bell pepper are good and soft.  Then cook on medium to high heat as you want them to brown and crisp like original, potato hash browns.  

While that is cooking, mash the black beans occasionally and plate up the beans (on a tortilla if you wish) and fry two eggs for each plate of Huevos Rancheros. 

Cover the bed of beans with salsa and layer with eggs and top with more salsa, if you enjoy the heat like I do!  

 Don't let the tortilla size deceive your eyes here...they are maybe 4 inches in diameter...they are called soft taco, heart healthy tortillas.  
Serve with a side of Jicama Hash Browns and ENJOY!


ps...just after the picture, we topped our Huevos Rancheros with the Jicama side dish and cut it all up together and mixed it all with the runny eggs!  SO GOOD! (and too much for one person...we will only fry one egg next time, use half the can of beans, and not use a tortilla! We are still learning!)