Do the holidays stress you out as much as they stress me out?
Don’t get me wrong, I love the holidays.
I live for the holidays! You would seriously think I am a 5 year old that still believes in Santa because I count down the days every year.
Along with that love, comes the fact that I have decorations to go up, gifts to buy, presents to wrap, and tons and tons of food to make.
I am not even talking about the main holiday meal. I am talking about all of the other cooking that has to be done when friends and family are here. You know, the breakfasts, lunches, dinners, and snacks, that need to be ready to fill the extra bellies.
Ohhhh the stress!
I mean, I am food blogger, people expect to get fancy schmancy things when they come to my house.
If they only knew how many times I have worked all day making gorgeous plates of food, and ended up eating pizza…straight from the fridge…cold
Ya, it is a glamorous life I live.
Lunches aren’t so difficult, I just keep the fridge stocked with lots of lunch meat, cheeses, and veggies. Everyone can make whatever kind of sammie, or salad they want, and I get a bit of a reprieve. For dinners I try to make as many one pot wonders as possible! One pan, one pot = less dishes…..for Kevin to wash
But breakfasts? I really enjoy coming up with delicious ways for the gang to start the day, whether it be make ahead casseroles, breakfast bruschetta, french toast pigs in a blanket, or just some perfectly scrambled eggs with asparagus and goat cheese, I love seeing everyone smiling around the breakfast table.
So when I was shopping at my local Costco trying to get some ideas for holiday meals, and I found the packages of TortillaLand uncooked tortillas in the refrigerator section, my mind went immediately to something I love almost as much as Christmas.
Finding these tortillas brought back so many awesome memories.
I can remember being a little girl, sitting at my babysitter’s kitchen table, watching her make homemade tortillas for one of my favorite breakfasts, huevos rancheros. She of course made it “kid friendly” with no really spicy salsa or peppers on my plate. I would get tortillas, beans, enchilada sauce, and eggs.
But those tortillas? Oohhhh how I loved those tortillas. I have tried to recreate them, but have never gotten it quite right
Enter TortillaLand uncooked flour tortillas (do you hear angels singing because I am pretty sure they are right now). These tortillas have 5 ingredients, that is all. They are simply wheat flour, water, canola oil, salt, and sugar That is five “real” ingredients, no funky stuff that no one can pronounce. Color me all sorts of happy!
Then you go beyond that, to the first time I cooked them. It was so simple, you heat up a non-stick skillet and cook them for about 30 seconds per side. Just watching them puff up and get golden as they cook, and smelling that fresh cooked tortilla smell, made me do the happy foodie dance.
After making, and eating, waaaaaaay more of these tortillas than I want to admit to (hey it isn’t my fault, they taste so dang good), I decided that I wanted to make an adult version of that childhood breakfast, but I wanted to add a little zippity to it’s doo dah. I also wanted to make it quick and easy. If you are making breakfast for several people, you want to get in and out of the kitchen as quickly as possible right?
So let’s break this down.
And whatever extras you want to add.
Simple, and delicious
Huevos Rancheros Verdes
Bobbi’s Kozy Kitchen
- 8 TortillaLand uncooked flour tortillas
- 2 15-ounce cans of black beans
- 1 cup Salsa Verde, or more to taste
- 4 radishes, thinly sliced
- 1 jar of sliced jalapenos
- 2 tablespoons canola or grapeseed oil
- 4 large eggs
- Queso fresco cheese (can sub feta if needed)
- Fresh cilantro leaves
- Preheat the oven to warm, and place a rimmed baking sheet inside.
- Heat black beans in a small pot over medium heat. Add some of the sliced jalapenos (chopped) and juice from the jar, if you want them spicier.
- Heat a nonstick skillet, over medium heat, and cook your tortillas until they puff and begin to turn golden brown, about 30 seconds per side. Place tortillas on the baking sheet in the oven, while you cook the remaining tortillas.
- To assemble, place 1 tortilla on each of 4 plates. Using a slotted spoon, place approx 1/2 cup of black beans on the tortilla and top with the remaining tortillas. Spoon 1/4 cup (or more to taste) of the salsa verde over the top of each tortilla stack.
- Heat 2 tablespoons of the oil in a large nonstick skillet, over low heat. Carefully crack the eggs into the oil. Cook, swirling the oil around the eggs, until the whites have set, but the yolks are still runny. Place one egg on each tortilla stack.
- Garnish with sliced jalapenos (to taste), sliced radish, and cilantro
Yield: Serves 4
Prep Time: 00 hrs. 10 mins.
Cook time: 00 hrs. 15 mins.
Total time: 25 mins.
Tags: breakfast, brunch, egg, huevo ranchero, latin american, mexican, tortilla
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This is a sponsored conversation written by me on behalf of TortillaLand. The opinions and text are all mine.