Friday, July 22, 2011
Huevos Rancheros with Black Bean Puree
For the salsa:
2 small tomatoes, seeded and chopped
1 small onion, chopped
1 medium jalapeno, chopped
1 clove garlic, chopped
1 tablespoon lime juice
1 teaspoon extra-virgin olive oil
1/2 teaspoon hot sauce
1/4 cup cilantro leaves chopped
Salt and freshly ground black pepper to taste
For the Black Bean Puree:
15 1/2 ounces canned black beans, drained and rinsed
1 clove garlic, smashed
1 teaspoon ground cumin
1/2 teaspoon lime juice
1 teaspoon extra virgin olive oil
a pinch salt
4 6" corn tortillas
1 tablespoon Smart Balance Lite Buttery Spread
8 eggs, room temperature
1/2 cup shredded low-fat Mexican cheese blend
4 teaspoons nonfat sour cream, for garnish
Preheat oven to 350 degrees F.
For the Salsa:
In a small bowl mix together, tomatoes, onion, jalapeno, garlic, juice, olive oil, hot sauce, and cilantro. Season with salt and pepper, to taste.
For the Black Bean Puree:
In a food processor, blend all ingredients together
You will need 4 4"x2" Ramekins. Stack tortillas on a cutting board. Using the bottom of the ramekin as a guide, cut 8 circles out of the tortillas. Spread the bean puree evenly on 1 side of each tortilla round. Place a round in each ramekin, bean side up. Crack 2 eggs into each of the 4 ramekins, followed by 1/4 cup of salsa, and 1/2 tablespoon each of Mexican cheese blend. Cover with another tortilla round, bean side down. Do not jam the dishes with too much. The eggs will expand during cooking and overflow.
Brush tops of each tortilla with butter and bake on a sheet tray for 25 minutes. Top with remaining cheese during the last 10 minutes of cooking. Cheese should be melted and golden on top. To serve, top with sour cream and salsa.
Number of Servings: 4
Nutritional Information: Per Serving: 417 Calories; 20g Fat (43.3% calories from fat); 25g Protein; 34g Carbohydrate; 9g Dietary Fiber; 438mg Cholesterol; 651mg Sodium. Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 9 Fat; 0 Other Carbohydrates. 1
Originally posted 7/22/09
This is an absolutely delicious Costa Rican staple that used to be served at every evening meal. Now it is served anytime. You will find i...
When I first lived in Costa Rica almost 40 years ago every home and restaurant used a "Chorreador de Café" to make the best tastin...
(español, ver mas abajo) Costa Rican Chorreadas are quick and easy to make, especially if you have lots of fresh corn on hand. There are ...
"Bizcochos" or "Rosquillas de Queso", a traditional Costa Rica snack food, are corn meal cheese rings. Usually, bizcoch...
This week we tried something we'd never done before, we brined a fresh ham and cooked it outdoors, in our wood fired stone oven. All I ...
John has really enjoyed "platano maduro" and the many ways it can be served. This simple recipe has become one of his favorites f...
Many years ago I was served “Pumpkin Soup” while on vacation in Jamaica. I have never forgotten the wonderful party in my mouth with the i...
Ingredients: 2 ripe plantains (platano maduro) Note: The skin will be almost black. 1 tablespoon butter or margarine 1 cup milk 2 tables...
Every now and then I miss some of the great Tex-Mex food we enjoyed in Houston. Finding canned enchilada sauce here in Costa Rica has p...
This past month we spent a week in Texas visiting friends and family. The friends we stayed with offered us some of the new Flour & Co...