Vegetarian Huevos Rancheros & Slow Cooker Refried Beans

Hiya! Happy Wednesday!

Boy, do I have a recipe to share with you!!

Healthy Hueveos Rancheros- RoseyRebecca

But first let me back up a bit and fill you in on how this beautiful creation came about. On Saturday I realized I had all the ingredients to make Lisa’s Slow Cooker Refried Beans. Lisa’s blog 100 Days of Real Food has been one of my favorites for a while and I’ve made these beans so many times that I could probably make them in my sleep. Aside from being incredibly delicious, this recipe is incredibly easy, requires very little prep time, and since it’s a slow cooker recipe, you really can make it in your sleep. Over the years I’ve tweaked the ingredients a bit to suit our tastes, so I’ll be sharing my adaption of Lisa’s recipe below. If you don’t own a slow cooker, you can probably let these sit on your stove all day and get the same results. I haven’t tried but let me know in the comments if you do!

Usually Jeff and I use these beans for tacos or burritos for days. But as I was standing in the kitchen trying to decide what to make for breakfast on Sunday morning, inspiration struck!

Food For Life Sprouted Corn Tortillas

Huevos Rancheros is one of my favorite things to order out at brunch but I’d never thought to try to make it at home before. Now that I know how easy it is, I’ll definitely be making it a lot more often! All you need to make my version is a batch of these slow cooker refried beans (you can use a store-bought can if you’d prefer), a couple eggs, avocado, good quality corn tortillas and hot sauce. You can add whatever toppings you’d like, but I like to keep it simple.

Pinto Beans

This breakfast was so hearty and filling and I hope you enjoy it as much as I did!

Veg Huevos Rancheros

Vegetarian Huevos Rancheros & Slow Cooker Refried Beans

Bean recipe adapted from 100 Days of Real Food

INGREDIENTS

For the Slow Cooker Refried Beans:

  • 1 cup Dry Pinto Beans, rinsed
  • 1 cup Dry Black Beans, rinsed
  • 1 large Yellow Onion, peeled and cut into big chunks
  • 2 Jalapenos, seeded and chopped
  • 6-8 cloves of Garlic, minced
  • Juice of 1/2 a Lime
  • ~1/2 TBSP of Cumin
  • Salt & Pepper, to taste
  • 6 cups of Water

For the Huevos Rancheros (Serves 2):

  • 2 Corn Tortillas
  • 2 Eggs
  • 1 Avocado, sliced
  • Hot Sauce, amount optional
  • Additional Toppings (cheese, sour cream, salsa, cilantro, etc.), optional
  • Olive Oil, for cooking

DIRECTIONS

For The Beans

  1. Add all the ingredients for the beans to a slow cooker.
  2. Cook on high for 8 hours.
  3. When done cooking, mash with a potato masher until you reach a consistency you’re happy with.

For The Huevos Rancheros

  1. Heat olive oil in a pan over medium heat.
  2. Add eggs and cook until they reach desired runniness. (Mine was over-medium)
  3. In a dry pan, heat corn tortillas for a few minutes, flip often, until crispy.
  4. To assemble: put corn tortilla on plate, top with hot beans, cooked egg, sliced avocado and hot sauce. Plus whatever other options you want.
  5. Stuff your face. Enjoy!

RECIPE NOTES:

  • The slow cooker bean recipe makes a huge batch, use the leftovers for tacos/burritos/nachos/whatever you want or freeze for future recipes!
  • Lisa’s original recipe calls for 2 cloves of garlic, I used something like 8, because I’m crazy.
  • It also calls for 1/2 of a jalapeno, I used two because Jeff likes things spicy. That said, this isn’t too spicy. I think it’s just right.
  • Life Tip: Don’t rub your nose after you chop jalapenos. Ouch.
  • For the beans, I used a combination of pinto and black beans, but you can use all pinto or all black beans if you prefer. Also, I didn’t soak my beans beforehand but feel free to do so if that your thing. No judgments: you do you.
  • I highly recommend this Chile Sea Salt for all Mexican recipes. The end.

See! Easy Peasy!

What is your favorite brunch food!? Slow cooker recipe?

Have a great Wednesday!

(I added this post to Julie’s February Best of the Blogs Linkup)

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Roasted Cauliflower and Brussels Sprouts Pasta

Hiya!

How’s your Friday going so far? Mine started off with a couple texts from my mom.

Mom: Feeling better?

Me: Yeah- just stuffy and it sounds like there are rice krispies in my ears.

Mom: Are they organic?

Totally normal conversation. Also, you guys know what I mean when I say it sounds like there are rice krispies in my ears, right? Or am I insane?

Anyway, thanks to lots of tea and rest, I’m finally feeling a bit better.

tea and honey

At the beginning of the week I went grocery shopping and bought a head of cauliflower and a pound of brussels sprouts with grand plans to make delicious recipes like these Crispy Sriracha-Lime Cauliflower Tacos and every brussels sprouts recipe ever pinned on Pinterest.

But then I got sick and the cauliflower and brussels sprouts just sat at the bottom of the fridge while I devoured nothing but soup and tea for two days.

Last night, because I was feeling a bit better and because I had the sudden urge to make my whole apartment reek of cruciferous vegetables, I decided that roasting my neglected groceries was the way to go.

Roasted Cauliflower and Brussels Sprouts Pasta

Obviously.

But seriously, if you decide to make this recipe, open some windows or light a candle or something because boy, is it smelly! Delicious! But smelly.

I could have eaten this whole pan by itself.

Roasted Cauliflower and Brussels Sprouts Pasta

But instead, I grabbed some whole wheat rigatoni from my pantry, added some olive oil, shredded parmesan and asiago cheese and went to town.

Roasted Cauliflower and Brussels Sprouts Pasta

Guys, I’m not even exaggerating, this is one of the best pasta dishes I’ve had in a long time! And it was so, so easy!

Roasted Cauliflower and Brussels Sprouts Pasta

All you need to do is preheat your oven to 400 degrees F and get to work chopping your veggies. And when I say chopping, I mean flinging cauliflower all over your kitchen.

Roasted Cauliflower and Brussels Sprouts Pasta

After you’ve chopped your cauliflower and brussels sprouts and minced your garlic, throw everything in a bowl with a couple tablespoons of extra virgin olive oil and some salt and pepper. Mix well and then transfer to a baking sheet. Pop that baby in the oven for 30-35 minutes, depending on how crispy you like your veggies.

Side Note:  One time my mom and I were eating at an Italian café and mentioned to the waiter that we really liked the olive oil and asked what kind it was. His response: “Extra!” I kid you not. We almost died laughing after he walked away.

Moving on…

Roasted Cauliflower and Brussels Sprouts Pasta

While your veggies are roasting, prepare your pasta according to the package directions. When it’s done, drain and toss with some EXTRA virgin olive oil. Toss in the roasted veggies when they’re done and top with shredded parmesan and asiago cheese.  And tada! A delicious, easy dinner is served!

Roasted Cauliflower and Brussels Sprouts Pasta

You could easily do this with gluten free pasta or rice if pasta isn’t your thing. You can also leave out the cheese if you’re vegan. It’s just as delicious!

I really loved this dish and I hope you will too!

Roasted Cauliflower and Brussels Sprouts Pasta

Serves 4-6

Prep time: 5- 10 minutes

Cook time: 30-35 minutes

Ingredients:

  • 1 small head of cauliflower, stemmed and chopped into florets
  • 1 lb Brussels Sprouts, stemmed and halved
  • 4 cloves Garlic, minced
  • 4 TBSPs Extra Virgin Olive Oil, divided
  • Salt and Pepper, to taste
  • 1 lb Whole Wheat Rigatoni, or other tube-like pasta.
  • Shredded Parmesan and Asiago Cheeses, for topping (optional)

Directions:

  1. Preheat your oven to 400 degrees F and start chopping your veggies.
  2. In a large mixing bowl, toss the cauliflower, brussels sprouts and garlic with around 2 TBSPs of olive oil and salt and pepper, to taste.
  3. Spread the mixture onto a baking sheet and roast in the oven for 30-35 minutes. (I like my veggies extra crispy so I did 35 minutes)
  4. While the veggies are roasting, cook your pasta according to the package directions. Drain and toss with the remaining two TBSPs of olive oil.
  5. Divide the pasta into bowls and top with the roasted veggies and shredded parmesan and asiago cheese (if you want).
  6. Enjoy!

Hope you guys have a great weekend! <3

I’m linking up with Deborah and Sarah for Meatless Monday!

Meatless Monday

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