Tuesday, March 15, 2011

Mission Beach Gluten Free Huevos Rancheros

Why Mission Beach???  Well back in the day when I had no kids and was single I lived one block from the beach and one block from the bay in San Diego... yep life was pretty good!  Our worst worry was how much wind will be on the beach and if it was too windy we would set up our vball net on the bay side where it was always calmer but we much preferred to play beach ball on the beach side naturally.  Our Saturday mornings were dedicated to the sport and on those Saturday mornings I would crank out these Huevos Rancheros for all my buddies.  I only had a small table for 3 in my little cottage so the boys would come in in waves to chow down on the best Huevos in town and then hit the sand!  I still to this day have not found a restaurant outside of New Mexico that won't disappoint me, so most of the time if I see it on the menu I won't even bother ordering it.  It is such a simple dish to make... try it out you will love it.

This will server 4 to 5 people however you can make just one or two servings and save the bean mixture for the next day or a planned leftover and have Huevos Rancheros again for dinner.  That is actually one of my most favorite dinners.
Print Recipe

Mission Beach Gluten Free Huevos Rancheros

  • 1 tablespoon olive oil
  • 1 can organic pinto beans
  • 1 can organic black beans
  • 1 can rotel diced tomatoes (I used diced tomatoes with lime juice and cilantro)
  • 1 can chopped green chilies
  • 2 small onions chopped
  • 1 garlic clove minced
  • 1/2 teaspoon seasalt
  • 1 teaspoon cumin
  • 3-4 tablespoons fresh cilantro chopped
  • Approx 1 cup pepperjack cheese shredded
  • Organic Salsa of choice for topping
  • Sour cream for topping (optional)
  • Eggs (Anywhere from 2 to 8 eggs)
  • 6 tablespoons fresh cilantro chopped
  • Corn Tortillas
  1. Preheat oven to 200 degrees F
  2. Heat oil in deep pot
  3. Saute onions until soft in pot.
  4. Add garlic and saute for additional 30 seconds.
  5. Add tomatoes and simmer for approx 2 minutes.
  6. Add all beans and green chilies and 3-4 tablespoons of cilantro to pot and simmer on med heat for approx 20 minutes while you make all other preps.
  7. Line a baking sheet with foil and place tortillas ( use two corn tortillas per serving but if you have those awesome Food For Life Brown Rice Tortillas use just one per serving)
  8. Sprinkle tortillas with cheese and set aside until the last 5 minutes.
  9. Prepare a pan with a little oil or butter and cook two eggs over medium per serving.  You want the yolk to be just slightly runny.
  10. Place the tortillas in the oven just until the cheese begins to melt.  Try not to leave them in too long as the tortillas will get to crispy or tough.
  11. Remove the tortillas from oven and place them on a plate.
  12. Place the fried eggs on top, then the bean mixture, cheese, salsa and sourcream.
  13. Sprinkle with remaining cliantro.
  14. If you have any fresh made guacamole you can add a spoonful of that on top as well.
Place prepped tortillas in oven
Fry eggs while cheese melts on tortillas
Remove tortillas from oven
Place eggs on tortillas
Top with bean mixture
Sprinkle with cheese
Add salsa, sour cream & cilantro

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