The Vegan Huevos Rancheros are one of our preferred lunches, prepared Mexican-style. Furthermore, oven eggs are accompanying crunchy tortillas, avocados, juicy tomatoes (or salsa de tomato), and cilantro, along with Mexican-style legumes.
Tips for making this recipe:
This dish is quick and easy to make with canned legumes, but you may also utilize dry beans. Additionally, although most bean varieties are excellent, most are pinto or black beans. You may prepare more of these red beans from Mexico and utilize them more.
Ingredients:
Cumin:1 tsp.
Smoked paprika: 1/2 tsp.
Rinsed beans: 1
Olive oil: 1 tbsp.
Salt.
Eggs: 1
Pic de Gallo: 2
Garlic clove: 3
Chipotle powder: 1/2 tsp.
Tortillas: 6 inches.
Sour cream: 1/2 cup.
Water: 2 tbsp.
Instructions:
Set the microwave temperature to 400 degrees Fahrenheit.
Additionally, cook the onion in the oil from the olives in a big pan over medium heat for a little over five minutes till it’s tender. At this stage, add additional vegetables and Sauté them for a bit further, and they become mushy.
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