Huevos Rancheros Tortilla Bowls Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Add Capsicum: Add the diced red capsicum to the pan and cook for an additional 2 minutes until the peppers begin to char.
- 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.
- 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.
- 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.
- 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
