I’m hot and I do not want to use my oven for dinner in my un-air conditioned kitchen. As Monday night is breakfast for dinner night, I make the kids some simple scrambled eggs but glamorize mine a bit by making a healthier Huevos Rancheros with black beans for more protein and some assorted leftover vegetables to keep the fridge inventory moving.
It is very tasty and I am certain you will agree an thank me. You’re welcome.
2 corn tortillas
2 eggs, scrambled or over easy or hard
2 TBS salsa
2 TBS sour cream, separated (can be low fat or even no-fat Greek Yogurt)
1/3 cup canned black beans, rinsed and drained
2 TBS chopped cilantro, separated
grated cheese-Monterey Jack , sharp cheddar or my favorite, Manchego
2 pinches salt or more to taste
ground pepper to taste
random , leftover cooked vegetables, like broccoli
In a medium sized bowl, mash up the beans with one TBS sour cream, one pinch of salt and one TBS cilantro. Set aside.
In a hot skillet over medium heat, toast up the corn tortillas until slightly browned on both sides and set aside.
In a small frying pan or same pan as the tortilla pan, cook your eggs to your liking.
Serve plain scrambled eggs to kids, or continue for more adventurous eaters and yourself:
Lay one tortilla down on a plate. Spread 1/2 black bean mixture on it. Add 1/2 eggs on top. Then add the 2nd tortilla on top of that . Spread second 1/2 beans and eggs on top. Add the chopped vegetables if using. Spoon on the salsa, the grated cheese over that and top with sour cream. Garnish with the remaining one TBS cilantro. Delicious!
Post by Alma Schneider. Take Back the Kitchen provides individual, hands-on sessions and group workshops.