I've made no secret of my deep love for the Mexican cuisine. I could eat Mexican food for every meal, every day. So I'm super excited to share with you a homemade, one-pan, Mexican breakfast.
Behold! Chipotle Huevos Rancheros con Chorizo. It's a warm, spicy, savory dish all baked in a pan for you and a loved one to enjoy (or just you, I won't judge if you eat the whole thing). The best thing is, it's super easy.
Here is what you will need for 2-3 people:
2 Uncooked links of Chorizo
3 Heaping Tbs Tomato Paste
1 Tsb Chipotle Power
4 Corn Tortillas
1 Can Black Beans
1/4-1/2 Cup Grated Cheese (I used Drunken Goat)
Preheat oven to 400 degrees F.
Step 1: Cut your chorizo out of the casings and brown in an oven-safe skillet.
Put browned chorizo in a bowl and set aside.
Step 2: Place your tortillas into the bottom of the skillet with the chorizo grease.
Step 3: Combine your tomato paste, chipotle power, a pinch of salt, a dash of pepper, and spread onto your tortillas.
Step 4: Drain about half the liquid from your black beans and pour the bean and remaining liquid on top of the tomato past in the skillet.
Don't freak out about the green stuff. I used leftover black beans and spinach from dinner a few nights ago. You can add spinach if you like, but it's not necessary.
Step 5: Crack your eggs on top of the beans.
And place in the oven at 400 degrees for 20-25 minutes. Make sure your skillet is oven safe (no plastic or teflon).
Cook until the egg whites are cooked but the yolk is still runny and remove from oven.
Top with your chorizo.
And grated cheese.
Toss it back in the oven for 5-10 minutes, or until your cheese is melted.
Remove from oven, sprinkle with salt and pepper.
And grab a fork and dig in!
I know it's only Monday, but make sure to put this on on the docket for Saturday or Sunday morning. It would be the prefect warm, hearty, stick-to-your-ribs kind of breakfast to get you through a day of apple picking, pumpkin patch wanderings, or any glorious autumnal activities. Plus, with one pan, clean up is super easy.