Huevos Rancheros with Mango Salsa
A filling protein-packed breakfast featuring fried eggs, black beans, avocado, fresh mango salsa, zesty ranchero sauce and flour tortillas.
Twin Cities food blogger greens & chocolate
Twin Cities food blogger greens & chocolate
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Huevos Rancheros with Mango Salsa
Prep Time25 Minutes
Servings6
Cook Time30 Minutes
Ingredients
FOR THE RANCHERO SAUCE: 1 tablespoon olive oil
½ red onion, diced
2 cloves garlic, minced
1 15-ounce can tomato sauce
1 cup jarred roasted red peppers, drained from liquid
1 4-ounce can diced green chiles
1 teaspoon cumin
½ teaspoon salt
½ cup heavy cream or milk
FOR THE MANGO SALSA: 1 mango, peeled and diced
1 cup cherry tomatoes, diced
½ red onion, finely diced
¼ cup cilantro
¼ cup green onion, chopped
Juice from ½ lime
FOR THE HUEVOS RANCHEROS: 2 tablespoons canola oil
4-8 flour tortillas
4-8 eggs
1 can black beans, drained and rinsed
1 avocado, sliced
Feta or cotija cheese, for topping
Directions
- In a medium skillet, heat the olive oil over medium-high heat.
- Add the diced red onion and cook until softened, about 5-7 minutes.
- Add the garlic and cook for one minute.
- Add the tomato sauce, roasted red peppers, green chiles, cumin, and salt. Stir well to combine.
- Cook for about 5 minutes until the mixture is slightly simmering.
- Add the milk and stir to combine.
- Transfer the mixture to a blender and puree. Set aside.
- To make the mango salsa: In a medium bowl, combine the mango, tomato, red onion, cilantro, green onion, and lime juice. Set aside.
- To make the Huevos Rancheros: In a large skillet, heat the canola oil over medium-high heat. Once the oil is very hot, add the tortillas, frying for about 30 seconds on each side. Set aside.
- In the same skillet with hot oil, fry the eggs or cook them according to your liking.
- To assemble, place one tortilla on a plate, spread with about ¼ cup of ranchero sauce, top with black beans, a fried egg, mango salsa, avocado, and cheese. Serve and enjoy!
Time-saving Tip: Substitute L&B Fresh Mango Salsa for the homemade version.
25 minutes
Prep Time
30 minutes
Cook Time
6
Servings
Directions
- In a medium skillet, heat the olive oil over medium-high heat.
- Add the diced red onion and cook until softened, about 5-7 minutes.
- Add the garlic and cook for one minute.
- Add the tomato sauce, roasted red peppers, green chiles, cumin, and salt. Stir well to combine.
- Cook for about 5 minutes until the mixture is slightly simmering.
- Add the milk and stir to combine.
- Transfer the mixture to a blender and puree. Set aside.
- To make the mango salsa: In a medium bowl, combine the mango, tomato, red onion, cilantro, green onion, and lime juice. Set aside.
- To make the Huevos Rancheros: In a large skillet, heat the canola oil over medium-high heat. Once the oil is very hot, add the tortillas, frying for about 30 seconds on each side. Set aside.
- In the same skillet with hot oil, fry the eggs or cook them according to your liking.
- To assemble, place one tortilla on a plate, spread with about ¼ cup of ranchero sauce, top with black beans, a fried egg, mango salsa, avocado, and cheese. Serve and enjoy!
Time-saving Tip: Substitute L&B Fresh Mango Salsa for the homemade version.