Friday, August 19, 2011

Huevos Rancheros with Spicy Chili Corn and Creamy Black Beans

This beautiful dish is as easy as frying up an egg, quite literally! A spicy kick from the chili sweet corn gives a nice balance to the mellow creamy black beans. The best part, a fried sunny-side-up egg topped with your favorite salsa and cooling sour cream, all piled over warm corn tortillas. Oh! And don't forget to slice up a ripe avocado.

If you've ever had to make do with a soggy microwavable burrito from the frozen food section, well, zap-fry your food no more! Here's your answer to a tasty, easy and yet, elegant meal that will satisfy your craving for a fresh mexican meal.

2 corn tortillas
2 cups frozen sweet corn
1 can black beans
2 eggs
sour cream
salsa of your choice
oil, preferably olive or grape seed oil
grated cheddar cheese
1 ripe avocado

Spice ingredients for corn (Add as much or as little spice to your liking)
chili powder
crushed red pepper
garlic powder

in a sauce pan, heat up 1/2 tablespoon of oil. Add a dash of red pepper flakes and saute for about 2 minutes. When the oils of the red pepper flakes release, add the corn to the pan. When softened, add a dash of both chili and garlic powder.

While the corn is being sauteed, in another sauce pan, heat up the black beans. I prefer my black beans au naturel, but you can add whatever tickles your fancy!

Lastly, in a skillet, fry up two eggs sunny-side-up-style. When the eggs are done, sprinkle a little cheddar cheese and salt and pepper over the top. Place the eggs aside, and in the same skillet, heat up two corn tortillas.

To assemble, overlap the warm corn tortillas on a plate. add a pile of the spicy chili corn on one side, and on the opposite side of the plate, add a pile of the black beans. Place the sunny-side-up eggs between the corn and beans and top it off with your favorite salsa and sour cream. Slice up an avocado too!

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