Recipes/ Huevos Rancheros with Pineapple & Jalapeño Recipe

Huevos Rancheros with Pineapple & Jalapeño Recipe

Prep Time

20 minutes

Cooking Time

18 minutes

Servings

Let's make it

Step 1

Preheat oven to 400°. Place tortillas in single layer on rimmed baking pan; brush both sides with 1 teaspoon oil. Bake tortillas 10 minutes or until golden brown and crisp.

Step 2

In large skillet, heat 2 tablespoons oil over medium heat. Add jalapeño and onion; cook 3 minutes or until onion is translucent, stirring frequently. Add beans, garlic, cumin, oregano, paprika, salt and pepper; cook 5 minutes or until beans are very tender, stirring frequently. Stir in pineapple. Makes about 2 cups.

Step 3

In large nonstick skillet, heat remaining 2 tablespoons oil over medium heat; add eggs, cover and cook 2 minutes or to desired doneness.

Step 4

Serve tortillas topped with bean mixture, eggs, avocado, queso fresco and cilantro drizzled with hot sauce, if desired.

Nutrition Info

Approximate nutritional values per serving (1 topped tortilla): 542 Calories, 35g Fat (7g Saturated), 195mg Cholesterol, 746mg Sodium, 48g Carbohydrates, 11g Fiber, 12g Sugars, 17g Protein

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Ingredients

4 (6-inch) white corn tortillas 1/4 cup plus 1 teaspoon SE Grocers Vegetable Oil 1 small jalapeño pepper, finely chopped 1/4 small white onion, diced 1 can (14½ ounces) SE Grocers Black Beans, drained and rinsed 1 garlic clove, minced 1/4 teaspoon ground cumin 1/4 teaspoon dried oregano 1/4 teaspoon smoked paprika 1/4 teaspoon salt 1/4 teaspoon black pepper 1 can (8 ounces) SE Grocers Sliced Pineapple, drained and chopped 4 large eggs 1 medium avocado, peeled, pitted and sliced 1/4 cup crumbled queso fresco 2 tablespoons chopped SE Grocers Naturally Better Organic Fresh Cut Cilantro Hot sauce for garnish (optional)