Description
Huevos Rancheros Tortilla Bowls combine crispy baked tortilla shells with a flavorful mix of sautéed vegetables, black beans, and a savory tomato sauce topped with perfectly cooked eggs. This vibrant Mexican-inspired breakfast dish is perfect for a hearty morning meal, featuring fresh avocado, sour cream, and cheese garnishes.
Ingredients
Scale
Tortilla Bowls
- 3 flour tortillas (20cm / 8″ rounds)
Main Filling
- 1 1/2 tbsp olive oil
- 2 garlic cloves, minced
- 1 small onion (red, brown, white, or yellow), halved and sliced
- 1 cup red capsicum (bell peppers), roughly diced
- 400 g / 14 oz crushed tinned tomatoes
- 3/4 cup canned black beans, drained
- 1/2 tsp paprika powder
- 1/2 tsp cumin powder
- 1/2 – 3/4 tsp salt
- Black pepper, to taste
- 1/4 cup coriander/cilantro (leaves and stems roughly chopped, loosely packed)
Toppings
- 3 eggs
- Diced avocado
- Sour cream
- Grated cheese
Instructions
- Prepare the Tortilla Bowls: Preheat your oven to 180°C (350°F). Lightly brush the flour tortillas with a small amount of olive oil on both sides. Gently press each tortilla into the cups of a muffin or cupcake tin, forming bowl shapes. Bake in the preheated oven for about 10 minutes or until crispy and golden. Remove and set aside.
- Sauté Vegetables: While the tortilla bowls bake, heat 1 1/2 tbsp olive oil in a large skillet over medium heat. Add the minced garlic and sliced onion and sauté until fragrant and translucent, about 3-4 minutes. Then add the diced red capsicum and continue to cook for another 3-5 minutes until softened.
- Make the Tomato and Bean Sauce: Add the crushed tinned tomatoes, black beans, paprika powder, cumin powder, salt, and black pepper to the skillet with the vegetables. Stir well to combine and let simmer gently for about 8-10 minutes until the sauce thickens slightly. Stir in the chopped coriander/cilantro just before removing from heat.
- Cook the Eggs: In a separate pan, cook the eggs to your preference (fried or poached work best). Season with a pinch of salt and pepper.
- Assemble the Huevos Rancheros Tortilla Bowls: Spoon the warm tomato and bean mixture evenly into each baked tortilla bowl. Top each bowl with a cooked egg. Garnish with diced avocado, a dollop of sour cream, and a sprinkle of grated cheese. Serve immediately while warm.
Notes
- Use corn tortillas for a gluten-free option.
- Adjust the spice level by adding chili powder or fresh jalapeños.
- The tortilla bowls can be prepared ahead of time and reheated before assembly.
- Leftover fillings can be used as a taco or burrito filling.
- For a richer taste, use sharp cheddar or Monterey Jack cheese.