Huevos Rancheros Tortilla Bowls Recipe

Introduction

Huevos Rancheros Tortilla Bowls are a vibrant and satisfying Mexican-inspired breakfast or brunch dish. Crispy tortilla bowls cradle a flavorful tomato and black bean filling topped with perfectly cooked eggs, avocado, cheese, and sour cream for a delicious start to your day.

Ingredients

• 3 flour tortillas (20cm/8″ rounds)
• 3 eggs
• 1 1/2 tbsp olive oil
• 2 garlic cloves, minced
• 1 small onion (red, brown, white, or yellow), halved and sliced
• 1 cup red capsicum (bell peppers), roughly diced
• 1/4 cup coriander/cilantro (leaves and stems roughly chopped, loosely packed)
• 400 g / 14 oz crushed tinned tomato
• 3/4 cup canned black beans, drained
• 1/2 tsp paprika powder
• 1/2 tsp cumin powder
• 1/2 – 3/4 tsp salt
• Black pepper, to taste
• Diced avocado
• Sour cream
• Grated cheese

Instructions

1. Step 1: Heat a fry pan over high heat. Use a fry pan with a lid or alternatively use the lid of a larger pot.
2. Step 2: Place one tortilla in the pan and cook for 30 seconds until charred, then flip and cook the other side for 30 seconds.
3. Step 3: Remove the tortilla from the pan and place it into a bowl or casserole dish to form a bowl shape. Let it cool to hold the shape. Repeat with the remaining tortillas.
4. Step 4: Heat olive oil in the fry pan over high heat. Add garlic and onion, sautéing for 2 minutes until translucent.
5. Step 5: Add diced capsicum and cook for 2 minutes until beginning to char.
6. Step 6: Add crushed tomatoes, black beans, paprika, cumin, salt, black pepper, and most of the coriander (reserve some for garnish). Bring to a simmer and cook for 1 minute to thicken, then reduce heat to medium.
7. Step 7: Use a spoon to create three indents in the tomato filling. Crack one egg into each indent.
8. Step 8: Cover with a lid and cook for about 3 minutes or until eggs are cooked to your liking. Check after 2 minutes, then peek every 30 seconds to avoid overcooking. Eggs will continue to cook slightly off the heat.
9. Step 9: Remove the pan from heat. Divide the tomato filling with eggs among the tortilla bowls.
10. Step 10: Top each bowl with remaining coriander leaves, diced avocado, sour cream, and grated cheese. Serve immediately.

Tips & Variations

• For a spicier twist, add chopped jalapeños or a dash of hot sauce to the tomato filling.
• Use corn tortillas instead of flour for a gluten-free option.
• Try adding cooked chorizo or bacon to the tomato filling for extra protein.
• Fresh lime juice squeezed over the finished bowls brightens the flavors beautifully.

Storage

Store any leftover tomato filling in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, then add freshly cooked eggs before serving, as assembled bowls are best served immediately to keep the tortillas crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the tortilla bowls ahead of time?

Yes, you can prepare the tortilla bowls a few hours ahead and store them in an airtight container. Reheat briefly in the oven to crisp them back up before assembling.

How do I know when the eggs are perfectly cooked?

Cook the eggs covered for about 3 minutes, checking regularly after 2 minutes to ensure the whites are set but yolks remain runny, or cook longer for firmer yolks, based on your preference.

Huevos Rancheros Tortilla Bowls Recipe

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4.4 from 103 reviews

Huevos Rancheros Tortilla Bowls are a vibrant and satisfying Mexican-inspired dish featuring crispy tortilla bowls filled with a flavorful tomato and black bean filling, topped with perfectly cooked eggs, fresh avocado, sour cream, and grated cheese. This recipe combines the deliciousness of charred tortillas with a savory vegetable and bean mixture, making it an ideal breakfast or brunch meal.

• Author: Lena
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 3 servings 1x
• Category: Breakfast
• Method: Frying
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Tortilla Bowls

• 3 flour tortillas (20cm / 8″ rounds)

Tomato Filling

• 1 1/2 tbsp olive oil
• 2 garlic cloves, minced
• 1 small onion (red, brown, white, or yellow), halved and sliced
• 1 cup red capsicum (bell peppers), roughly diced
• 1/4 cup coriander/cilantro (leaves and stems roughly chopped, loosely packed)
• 400 g / 14 oz crushed tinned tomato
• 3/4 cup canned black beans, drained
• 1/2 tsp paprika powder
• 1/2 tsp cumin powder
• 1/2 – 3/4 tsp salt
• Black pepper, to taste

To Serve

• 3 eggs
• Diced avocado
• Sour cream
• Grated cheese
• Extra coriander leaves for garnish

Instructions

1. Prepare Tortilla Bowls: Heat a fry pan over high heat. Using a fry pan with a lid or alternatively the lid of a large pot, place one tortilla in the pan and cook for 30 seconds until charred. Flip and cook the other side for 30 seconds.
2. Shape Tortillas: Remove the tortilla from the pan and immediately place it into a bowl or casserole dish to form a bowl shape. Allow it to cool so it holds its shape. Repeat this process with the remaining tortillas.
3. Make Tomato Filling: Heat olive oil in the same fry pan over high heat. Add minced garlic and sliced onion and sauté for about 2 minutes until onions become translucent.
4. Add Capsicum: Add the diced red capsicum to the pan and cook for an additional 2 minutes until the peppers begin to char.
5. Simmer Filling: Add crushed tomatoes, black beans, paprika powder, cumin powder, salt, black pepper, and chopped coriander stems. Reserve some coriander leaves for garnish. Bring the mixture to a simmer and cook for about 1 minute to thicken, then reduce heat to medium to keep warm.
6. Cook Eggs: Using a spoon, create 3 indents in the tomato filling. Crack an egg into each indent. Cover the pan with the lid and cook for approximately 3 minutes or until eggs are cooked to your liking. Start checking at 2 minutes, then peek every 30 seconds, as eggs cook quickly. Remember eggs will continue cooking slightly when off the heat.
7. Assemble Bowls: Remove the pan from heat. Carefully divide the tomato filling evenly between each tortilla bowl, making sure each gets an egg on top.
8. Garnish and Serve: Top each bowl with the reserved coriander leaves, diced avocado, sour cream, and grated cheese as desired. Serve immediately to enjoy the crispy bowls and warm filling at their best.

Notes

• For extra crispiness, brush tortillas lightly with oil before charring.
• You can substitute black beans with pinto beans or kidney beans if preferred.
• Adjust the seasoning and spice level to your taste by adding chili flakes or hot sauce.
• If you don’t have a lid for the pan, use a large plate to cover while cooking eggs.
• This dish is best served immediately to maintain the crunchy taco bowl texture.

Keywords: Huevos Rancheros, tortilla bowls, Mexican breakfast, black beans, eggs, avocado, vegetarian brunch