1 tablespoon Spice Blend, 2 part ground cumin, divided 1 part ground ancho chile powder, divided
-----1 part garlic powder, divided 1 part ground coriander
1 each Lemon
4 each Eggs
4 small Flour Tortillas (gluten free or corn)
2 ounces Arugula
16 ounces Pinto Beans
Instructions
Prepare your mise en place- Chop off the root
ends of the green onions, and discard. Chop off
the dark green tops, thinly slice crosswise and
set them aside for garnish. Thinly slice the
remaining white and light green parts
crosswise; divide them into two portions
(approximately 1 heaping tablespoon each).
Slice one inch off the tip of the jalapeño
(this amount will make a mild sauce with a very
small amount of heat; use more or less as
desired, and reserve the rest for another use),
and chop it finely. Halve lemon, and squeeze
juice into a small bowl. Remove and discard any
heavy arugula stems, and tear leaves into bite-
size pieces.
Make ranchero sauce- In a small saucepan with a
lid set over medium heat, place 1 teaspoon
olive oil. Add half the light green onions and
the chopped jalapeño, cooking and stirring
until fragrant, about 30 seconds. Add tomato,
half of Sandra’s Latin Blend spice mix and 1/8
teaspoon pepper. Stir and let it come to a
simmer. Reduce heat to low, cover partially and
cook 8 minutes, stirring once in a while to
prevent the bottom from burning. Taste and
adjust seasoning as desired with kosher salt.
Keep warm.
In the meantime, make refried beans- In a
medium nonstick sauté pan set over medium-high
heat, add 2 teaspoons olive oil. Add remaining
light green onions and remaining spice blend,
stirring just until fragrant, about 20 seconds.
Add pinto beans and 1/3 cup water, stirring
well. Reduce heat to medium-low. Use the back
of a wooden spoon or spatula to mash beans;
they should be a bit lumpy. Cook until they're
thickened, about 4 minutes. If you prefer beans
thinner, add a bit more water, 1 tablespoon at
a time.
Make the vinaigrette for the arugula salad- To
lemon juice bowl add a pinch each of salt and
pepper, and whisk in 2 teaspoons olive oil. Set
aside. Carefully crack eggs into a mixing bowl,
taking care not to break yolks; discard shells.
Set a medium nonstick sauté pan with a lid over
medium heat, and add remaining 1 teaspoon olive
oil. When oil is warm slide eggs into pan, and
cover with a lid (covering the pan allows the
eggs to steam and cook through quite quickly
without burning the edges of th whites). Cook
2-4 minutes, depending on how well you like
your eggs cooked.
Serving
Suggestions
Top each tortilla with half of the beans, 2 eggs and half of the tomato sauce. Garnish with green onion greens.
Originally Submitted
5/1/2017
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