I don’t keep it a secret, Mexican food is my favorite cuisine. It’s so simple, cheap, balanced and delicious. As far as breakfast is concerned, I usually turn to oatmeal or pancakes and hence rarely get my Mexican fix in the morning. This is a filling breakfast but it is well-balanced and will keep you energized for hours. I don’t think peanut butter fits in here, but it’s so good that it wasn’t missed. Would you incorporate peanut butter into this or would you skip it too?
Print2 corn tortillas
1/4 cup low-fat shredded cheese (cheddar or Mexican blend)
1/3 cup pinto beans (rinsed and drained)
2 eggs (1/2 cup egg substitute)
3T salsa
2T cilantro leafs
1T fresh cheese (quark or queso fresco)
salt and pepper, to taste
Directions:
1. Preheat the oven to 400 degrees. Line a baking sheet with tinfoil and spray with cooking spray. Place the corn tortillas down and overlap them by about 2 to 3 inches. Cover them with a single layer of beans, followed by the cheese. Pop in the oven and bake for 7-9 minutes, or until the tortillas begin to get crispy on the edge.
2. Meanwhile, preheat a small pan to medium-high heat. Spray the pan with cooking spray, scramble the eggs and pour in the pan. Season with salt and pepper and stir to create small bite-sized pieces of egg.
3. When the tortillas begin to get crispy and the cheese is melted, remove them from the oven. Pour the scrambled eggs over top. Top with salsa, fresh cheese and cilantro. Eat like tacos or with a knife and fork.
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Looks delish! I love mexican food =)
My favourite too! So simple yet so satisfying.
I love bean dishes, and this looks incredible. Thanks for sharing Nick!
That looks awesome!! I’ll add it to the list of breakfast foods to make this week while I’m off!
I think I’d skip the PB too, but chopped peanuts on top might taste good.
I wonder if you could make pumpkin seed butter. Sounds more Mexican.
thanks for the recipe. i just made huevos rancheros for the first time, but the recipe was very different than this. i’ll have to try this way too.
Mmm yummy. I think I’d pass on the peanut butter for this one too.
Nick! Great Mexican breaky!
ummm, I think I would add some peanut butter, that’s only because I’m not a huge salsa fan, so I’d be replacing one flavour witht he other. You must be having a busy blogging day :)
Agree with you Nick, Mex cuisine is one of my favorites and love huevos rancheros.
Anyway, I don’t know how will taste with PB ;-)
I need to explore this unique taste on it!
Cheers!
Gera
Hey Nick — I haven’t been here in ages and what do you know, you have a naturally gluten-free recipe served up! Thanks! I won’t have to do any substitutions, which makes it simple and good. You might try a tablespoon or so of PB mixed in with the pinto beans before you add them to the layers. Heat the beans and PB so it gets blended in. It might be good.
Melissa
I was gonna flip if I saw peanut butter in your recipe. I’m calm…
Considering all of the foods you HAVE incorporated peanut butter into, I would give it a try! However, since the dish calls for some work and several ingredients, it may be risky because if it tastes bad it would really be a shame!
What a comforting, healthy dish! Minus the tortillas, it’s low carb, too. That’s a beautiful photo, Nick! Did you get a new camera?
Looks absolutely delicious!
Just a reminder to update your RSS for my new site:
http://megansmunchies.com/
Looks delish. I’d have a big spoonful of PB for dessert. :)
You’d dig living in Southern California, where Egg Burritos are daily morning fare :)
I’m with you on Mexican food being very accessible. nice looking open tacos… totally skip the PB!
This is awesome. I love love huevos rancheros! Ya, I would skip the peanut butter on this one too.