My family, much like many families across the globe, are busiest during the week. My husband works a job delivering tires from about 6 a.m. to 6 p.m. By the time he gets home, you can bet he is exhausted. For me, I am building this blog, taking care of the house and homeschooling Henry. Caitlin is a very busy high school junior who is involved in a lot of after school activities. To say the weekends are precious, would be an understatement. One of the things I love to do on the weekends is cook for my family. Because we spend a lot of time on Saturday running errands, Sunday is our day to relax.
I will cook a nice breakfast and we will chill together watching Netflix, our favorite On Demand shows or heading to the park to burn off a little steam. One of my families favorite Sunday breakfast recipes is Huevos Rancheros. This dish is perfection on a plate! It has something for everyone, from each food group (if you consider a tomato a fruit!!) and is super easy and cheap to make! I prefer to make Vegetarian Huevos Rancheros, but you can tweak the recipe to suite your dietary preferences.
Vegetarian Huevos Rancheros with Fresh Pico de Gallo
//assets.pinterest.com/js/pinit.js
Now, with this recipe, you can use flour or corn tortillas or like me, you can use store bought crispy corn tostadas. Just to cut a little time, I usually go for the store bought tostadas. They are about the same price as the tortillas, you just get to skip the step of cooking the tortillas. I use vegetarian refried beans, but that can be changed as well. About half the time, I will use black beans or whole pinto beans instead of the refried beans. If you have trouble finding the crumbled queso fresco cheese, you can substitute feta or your favorite shredded cheese.
Another reason to love this recipe is because it is so darn healthy! You get a lot of protein from the eggs and beans, your veggies from the onions and the avocados. With the tomatoes, you get your veggies or fruits, depending on what you call a tomato! No matter how you look at it, this is a tasty way to wake up those taste buds without breaking the bank!
Vegetarian Huevos Rancheros with Fresh Pico de Gallo
Ingredients
- Huevos Rancheros
- 4 small crispy corn tostadas (or corn or flour tortillas)
- 1 can vegetarian refried beans
- 4 eggs
- 2 tablespoons water
- 2 avocados, pitted, peeled and sliced
- 1/2 cup crumbled queso fresco or feta cheese
- Pico de Gallo:
- 1 cup chopped tomato
- 1/4 cup chopped red onion
- 1/4 cup coarsely chopped fresh cilantro
- 1 clove garlic, finely chopped
- 1/4 teaspoon salt
Instructions
- In small bowl, mix all Pico de Gallo ingredients and set aside.
- Preheat oven to 350. Heat up tostadas for 5-6 minutes. Lower temperature to 200 and keep them warm. You can also do this for your flour or corn tortillas. Another option is to cook them in a little oil in a skillet if you want them crispier.
- In small saucepan, heat refried beans over medium heat until warm. Lower heat and keep beans warm.
- Heat a nonstick skillet over medium heat. Break eggs and carefully slide into skillet. Add water. Cover; cook until whites and yolks are firm, not runny.
- To serve, spread warm refried beans over the tostadas. Top each with 1 fried egg. Garnish with pico de gallo and sliced avocados and sprinkle with cheese.
https://kickingitwithkelly.com/recipe/vegetarian-huevos-rancheros-with-fresh-pico-de-gallo
What is your favorite weekend breakfast?
