Not everything that happens in Vegas stays there. For instance, I brought back this modified huevos rancheros recipe that is packed full of non-meat protein so it will keep you satisfied for hours after eating. I must thank the Studio Cafe at the MGM Grand for being the inspiration for this recipe. I didn’t strike it rich at the slots, but I had a winning breakfast.
This recipe takes three pans, but don’t be discouraged. It’s not hard to prepare, and the results are worth the effort.
(Makes 1 Serving)
1 15-16 oz. can of all natural black beans (or homemade black beans)
4 non-GMO organic taquito/slider sized corn tortillas
3 ozs. chorizo (I used Soyrizo, which is non-GMO, tastes like the real thing, but with less calories and no cholesterol)
2 medium or large cage free eggs
1 jalapeño (optional)
3 tbsp. salsa (pick your favorite variety)
1/4 cup guajillo chile sauce (optional)
queso fresco to crumble on top (to taste)
1 tsp. plus a pinch Mexican oregano
2 tsp. minced garlic
6 dark chocolate chips or 1 tsp. cacao nibs
1 tsp. cumin
1 tsp. chipotle powder
1 tbsp. plus 1 tsp. coconut oil
1 pat butter (optional)
1. In a large skillet, pour the black beans including the liquid and heat over a medium flame.
2. Add 1 tsp. coconut oil to the beans and combine once it melts.
3. Add the garlic, cumin, chipotle powder and chocolate or cacao nibs to the beans. Cook until the contents of the skillet begin to bubble.
4. Turn off the heat and thoroughly mash the beans with a masher. Let cool for a few minutes until the beans thicken.
5. In another non-stick skillet, melt the tablespoon of coconut oil and gently fry the tortillas on both sides just until softened and pliable (not browned, puffed or crisp)
6. Drain the tortillas well on several sheets of paper towel. Pat off any remaining oil that is standing on the surface of the tortillas.
7. Spread a layer of beans across two of the tortillas so that it is covered, almost like spreading peanut butter on bread. Take the remaining tortillas and place them over the beans, making a sort of tortilla sandwich. Place the two tortilla sandwiches on a plate.
8. In the same pan that you fried the tortillas, fry two eggs over medium heat. You may add more oil or butter if you prefer.
9. Place the fried eggs on top of the tortillas. Cover the edges of the eggs with salsa, and if desired, guajillo chile sauce.
10. In another skillet, or you can reuse the same one you made the eggs in, quickly brown the chorizo or Soyrizo and the whole jalapeño.
11. Arrange the chorizo/Soyrizo and jalapeño on the plate. I left my jalapeño whole, but you may prefer to slice yours. Crumble queso fresco over the top of the eggs, and sprinkle the remaining oregano on top of the cheese.
12. Enjoy! I won’t tell anyone how you’re indulging. What happens in your kitchen…
Note: This recipe is gluten-free and vegetarian when made with Soyrizo.