Recipe of the Week: 6/7/19


I was poking around Pinterest over the last couple of days and stumbled upon a delicious twist on huevos rancheros. For those who have not tried a traditional recipe, huevos rancheros is a traditional Mexican breakfast dish made of fried eggs and cooked salsa served over warm corn tortillas. Very delicious! This recipe is a spin off of that dish and includes some non-traditional ingredients. The recipe makes 8 servings and is great for breakfast, lunch, or dinner.


Avocado Verde

1- Hass Avocado

3- tomatillos

1/2 cup chopped cilantro

1/2 lime (juiced)

1 jalapeno pepper (seeds out)

Salt and pepper to taste


Black Bean Spread

1- can Black Beans (drained)

1/4 tsp Cumin

1/4 tsp Chili Powder

1/4 Garlic Powder

1/2 lime (juiced)

Salt and pepper to taste

Pico de Gallo

2- tomatoes chopped

1- white or yellow onion shopped

1/2 cup chopped Cilantro

Splash of lime juice

salt and pepper to taste


The Fixings

8- eggs

8- tostadas (homemade or precooked)

1- cup shredded cheeses (cheddar or Mexican blend)

2- Cups shredded chicken (rotisserie works great)



Directions:

1- Avocado Verde: Place all ingredients in a food processor and processing until all ingredients are fully combined. Remove from processor and set aside in a bowl

2- Black Bean Spread: Place all ingredients in a food processor and processing until beans are well combined. Remove from processor and set aside

3- Heat oven to 400 degree. Take tostadas and spread approximately 2 tbsp of black bean spread, and place on a cookie sheet. Place 1/4 cup shredded chicken on each tostada and top with cheese. Bake until cheese is melted.

4- Cooks eggs to your preference. I tried scrambled and over easy, both options were delicious.

5- Assemble the tostadas. Take one tostada (with beans, chicken, and cheese), place eggs on top, and garnish with the avocado verde and pico. If you want an extra kick, add some hot sauce.

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