Huevos Rancheros Breakfast Burrito With Sundried Tomato Salsa Recipes

BREAKFAST HUEVOS RANCHEROS

Breakfast Huevos Rancheros image

Huevos rancheros are my go-to Saturday morning breakfast treat!

Provided by Emily Alimonos

Categories 100+ Breakfast and Brunch Recipes Eggs

Time 30m

Yield 4

Number Of Ingredients 14

Ingredients

2 ½ tablespoons olive oil, divided
½ cup chopped yellow onion
¼ cup chopped green bell pepper
1 medium tomato, chopped
1 clove garlic, minced
½ teaspoon cayenne pepper
salt and ground black pepper to taste
4 corn tortillas
4 eggs
1 (14 ounce) can refried beans, heated
¾ cup shredded Mexican cheese blend
1 jalapeno pepper, chopped
¼ cup fresh cilantro leaves, or to taste
½ avocado, sliced

Steps:

Heat 1/2 of the oil in a pan over medium heat. Add onion and bell pepper; cook and stir until softened, about 5 minutes. Add tomato, garlic, cayenne pepper, salt, and pepper. Cook for 2 minutes more. Set salsa aside.
Heat about 1 teaspoon oil in a pan. Add tortillas one at a time; cook until heated through, about 20 seconds each. Keep warm.
Heat remaining oil in the same pan over medium-high heat. Pour in eggs. Cook until set to your desired consistency, 4 to 6 minutes.
Spread a thin layer of refried beans onto each tortilla. Add a spoonful of salsa. Sprinkle with shredded cheese. Add a fried egg and sprinkle some more cheese, chopped jalapeno, and cilantro on top. Serve immediately with avocado and remaining refried beans and cheese on the side.

Nutrition Facts : Calories 451.4 calories, Carbohydrate 34.4 g, Cholesterol 218.1 mg, Fat 27.3 g, Fiber 9.6 g, Protein 20.1 g, SaturatedFat 9.5 g, Sodium 613.5 mg, Sugar 3.1 g

HUEVOS RANCHEROS BREAKFAST BURRITO WITH SUNDRIED TOMATO SALSA

Huevos Rancheros Breakfast Burrito With Sundried Tomato Salsa image

Ready, Set, Cook! Special Edition Contest Entry: An amazing fresh and fabulous perk to your morning blah routine. Along with the richness of crusty browned potatoes and cheese, the fresh salsa flavors will spank you taste buds awake!

Provided by goodnightjunebug

Categories Breakfast

Time 25m

Yield 4 burritoes, 4 serving(s)

Number Of Ingredients 17

Ingredients

2 cups Simply Potatoes Diced Potatoes with Onion
1/4 cup olive oil
salt and pepper, to taste
1 (15 ounce) can black beans, drained
1 large ripe tomatoes, diced
4 -5 sun-dried tomatoes, julienned
1/2 cup frozen sweet corn, thawed
1/4 cup green onion, coarsely chopped
2 fresh garlic cloves, minced
1/2 lime, juice of, of a
1/4 teaspoon salt
1 jalapeno pepper, minced
1/4 cup fresh cilantro, coarsely chopped
1/2 teaspoon cumin
4 large flour tortillas
1 cup monterey jack cheese, shredded
8 large eggs, scrambled (cooked)

Steps:

In large skillet on med. high heat, add olive oil and saute potato and onion mix till nicely browned. Salt and pepper, to taste. Set aside. To make salsa: In a medium sized bowl, combine blackbeans through cumin. In each tortilla, layer cheese, eggs, potatoes, and salsa. Wrap ends of tortillas in about 2 inches then roll in opposite direction to complete burrito. Place tortillas on a preheated griddle and toast on all sides to melt cheese and seal burrito shut. Cut on the diagonal in the middle. Serve with guacamole and sour cream if desired.

Nutrition Facts : Calories 875.9, Fat 41.3, SaturatedFat 12.7, Cholesterol 397.1, Sodium 1212.4, Carbohydrate 89.4, Fiber 12.1, Sugar 5.9, Protein 37.8

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