Over the last few years, Mexican-inspired dishes have been making their way onto our meal plan, which surprises me because I never much cared for the spiciness of Mexican food. But, within the last year or so, I’ve really come to love spicy food of all sorts. Not the hurt-your-mouth spicy food, but definitely a good kick of heat.
The heat in these Spicy Black Bean Ranchero Eggs comes from jalapenos, which leave a bit of a lingering heat on the back of your tongue. It’s not overpowering at all, but adds real depth to this dish. Let me tell you how easy the ranchero sauce is for this meal—a can of whole tomatoes, garlic, a few jalapeno rounds, salt, and pepper. Simple! I used jarred jalapenos because that’s what I had on hand, but feel free to use a fresh one.
All you do is simmer lots of black beans in the spicy ranchero sauce, and when the sauce starts to thicken a bit, add in the zest and juice of 1 lime and then crack in a few eggs. Finish it all off with a good bit of cheddar cheese and then pop the skillet under the broiler to melt the cheese and finish cooking the eggs. Serve it topped with gorgeous green onions and baked tortilla strips.
Tortilla strips, you ask? Yes, and they’re incredible! Now, I love tostadas (see here and here) and baked tortilla chips, but I’ve never made tortilla strips. Could be dangerous now that I’ve discovered them! Just slice a few tortillas into strips, spray with non-stick spray, sprinkle on some chili powder and bake them in the oven. Just ridiculous, I tell you. Y.u.m! These little babies add great crunch to this dish, so make sure you don’t eat them all before it’s time to serve dinner. Ours may or may not have been half gone by then.
It’s no secret that we have a tiny little grocery budget, and it just so happens that beans are incredibly inexpensive, so this dish was a no-brainer. I think Dave Ramsey would be proud, as he’s always preaching about beans & rice meals for anyone getting out of debt. This meal cost us $6.52, which isn’t bad for dinner and lunch for two and then some. Let me break it down:
Flour tortillas: $1.19
Dry black beans (32 oz): $2.49
Canned whole tomatoes: $1.00
Dozen Eggs: $1.25
We actually had some beans, tortillas, and eggs leftover, so this meal actually cost less if you account for that. No matter how you look at it, these Spicy Black Bean Ranchero Eggs are a complete win, so make this deliciousness and dive in because it’s to die for. Seriously.
Spicy Black Bean Ranchero Eggs
Yields 6 servings
For the baked tortillas strips
- 3 (8-inch) flour tortillas
- non-stick spray
- chili powder
For the spicy black bean ranchero sauce
- 1 (28 oz.) can whole tomatoes
- 4 cloves garlic—peeled and smashed
- 8 jarred jalapeno rounds (about 1 fresh jalapeno—seeds removed)
- ¼ tsp. + 1 tsp. salt—divided use
- 1/8 tsp. ground black pepper
- 3 cups dry black beans—cooked (about 4-5 cans black beans—drained and rinsed)
- zest and juice of 1 lime
- 1 dozen eggs
For the topping
- 1 cup shredded cheddar cheese
- 2 green onions—sliced into rounds
For the baked tortillas chips
Preheat the oven to 425 degrees and line 2 baking sheets with foil. Cut the tortillas into ½ inch strips with a sharp knife. Spray the tortillas with non-stick spray and carefully transfer the strips to a baking sheet, sprayed-side down. Spray the other side of the tortillas with non-stick spray and sprinkle with chili powder. Cook for 8-10 minutes, flipping once halfway through. Be careful not to burn the tortillas!
For the spicy black bean ranchero sauce
Add the whole tomatoes, garlic, jalapeno rounds, ¼ tsp. salt, and pepper to the blender and process until smooth. Pour the sauce into a large (12-inch) oven-safe skillet and add the black beans and 1 tsp. salt, stir to combine, cover, and simmer on medium-low heat until the sauce begins to thicken, about 12 minutes. Once the sauce thickens, add the zest and juice of the lime and stir. Remove from heat.
Carefully crack the eggs into the same skillet with the sauce. Cover the skillet, heat over medium-low heat, and cook for about 10 minutes.
To finish off
Heat the broiler. While the eggs are still opaque-looking, add the cheese, and transfer the uncovered skillet to the oven to melt the cheese and finish cooking the eggs, about 2 minutes, or until cooked to your liking. Be very careful not to overcook the eggs. Remove from oven.
Top with sliced green onions and baked tortilla strips. Serve immediately.
Slightly adapted from Annie’s Eats