This week Sunday Supper and American Family Insurance are teaming up to get everyone excited about growing their own herbs and vegetables, and eating healthier. This, since I have lost over 160 pounds, is something very near and dear to my heart.
I never dreamed I could get excited about a vegetable, let alone enjoy growing my own. But here I am doing that very thing. I love getting outside and piddling with my herbs and veggies. It is so satisfying to watch them grow, and then include them in dishes that you create in your own kitchen. It gives me a sense of accomplishment and makes me feel so healthy!
However, being from Southern California originally, Mexican food is something that I adore and crave on almost a daily basis. Once I lost my weight I thought I would have to give up that love affair for good. But fear not my friends! Mexican food does not have to equal unhealthy.
Oh sure, the processed food you get from the store, or the fast food down the street? I shudder at the thought of what is actually in it! But if you make it with healthy fat and fresh veggies it is not only full of flavor, but there is no guilt involved. That’s a win/win in my book folks!!
This recipe is not for “traditional” Huevos Rancheros. I have adapted it to meet our tastes. But I can guarantee you that it will not disappoint! The fresh tomatoes make this dish “sing”. No canned tomato flavor here! Plus the fresh oregano adds more flavor than the dried could ever hope to. You could also add some fresh sliced avocado on the side. Alas, since I discovered my allergy for them, I will not be able to join you in that tasty addition anymore.
So give this recipe a try for your next breakfast or brunch. I would love to hear what you think about it!!
And while you are at it, why don’t you follow the Sunday Supper Families Recipes from the Garden Pintrest board, inspired by American Family Insurance #ChooseDreams campaign, for more fabulous dishes made with garden fresh goodies.
Bobbi’s Kozy Kitchen
- 2 tablespoons olive oil
- 1/2 medium white onion, chopped
- 2 cloves of garlic, chopped
- 2 large jalapenos, chopped (remove the ribs and seeds if you want less heat)
- 3 large vine ripened tomatoes, diced
- 1 tablespoon fresh oregano leaves, chopped
- 1 teaspoon Mexican chili powder
- Kosher salt
- 1 15-ounce can refriedblack beans
- 4 small flour tortillas
- 2 large eggs
- Fresh cilantro, for garnish
- Start by heating the oil, and saute the onion, and jalapeno for 5 minutes. Add the garlic and continue to cook for an additional minute. Reduce the heat and add in the tomatoes. Cook the tomatoes until the juices become thick and the tomatoes soften, about 5 minutes. Add the oregano, chili powder, and salt and simmer for about 5 more minutes.
- Meanwhile heat the black beans in a small pot over medium heat, smashing them with a wooden spoon.
- When beans are hot and sauce is done, heat the tortillas in a small skillet. Place one tortilla on a plate then spoon black beans on top, then place another tortilla on top of the black beans.
- Heat 1 tablespoon of butter in the same skillet and cook two eggs over easy or sunny side up.
Yield: Serves 2
Prep Time: 00 hrs. 15 mins.
Cook time: 00 hrs. 15 mins.
Total time: 30 mins.
Tags: eggs, onion, garlic, jalapeno, tomato, black beans, tortillas, cilantro, Mexican, #WeekdaySupper, Breakfast
Did you know that cooking tomatoes makes them healthier? It releases the lycopyne, which is a cancer fighting agent!
While you are at it, why don’t you follow the Sunday Supper Families Recipes from the Garden Pintrest board, inspired by American Family Insurance #ChooseDreams campaign, for more fabulous dishes made with garden fresh goodies.
Inspired by American Family Insurance, we are bringing you recipes from the garden all month long. Check out this week’s fantastic recipes:
Tuesday – Potato Corn Chowder by Cindy’s Recipes and Writings
Wednesday – Huevos Rancheros by Bobbi’s Kozy Kitchen
Thursday – Veggie Quesadillas by The Foodie Army Wife
Friday – Garden Vegetable Pasta by The Not So Cheesy Kitchen