Hiya! Happy Wednesday!
Boy, do I have a recipe to share with you!!
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!
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.
This breakfast was so hearty and filling and I hope you enjoy it as much as I did!
Vegetarian Huevos Rancheros & Slow Cooker Refried Beans
Bean recipe adapted from 100 Days of Real Food
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
For The Beans
- Add all the ingredients for the beans to a slow cooker.
- Cook on high for 8 hours.
- When done cooking, mash with a potato masher until you reach a consistency you’re happy with.
For The Huevos Rancheros
- Heat olive oil in a pan over medium heat.
- Add eggs and cook until they reach desired runniness. (Mine was over-medium)
- In a dry pan, heat corn tortillas for a few minutes, flip often, until crispy.
- To assemble: put corn tortilla on plate, top with hot beans, cooked egg, sliced avocado and hot sauce. Plus whatever other options you want.
- Stuff your face. Enjoy!
- 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)