Tag: Ranchero Sauce

Huevos Rancheros Tacos

There is something so fun about having breakfast for dinner. Not only is it an easy way to whip up a meal with things you probably already have on hand, but it is so nice to have something so familiar and yet out of the ordinary.

Lindsay Landis and Taylor Hackbarth (of Love and Olive Oil) have compiled a cookbook filled with breakfast treats with a spin, making them perfect for  dinner. The cookbook, Breakfast for Dinner: Recipes for Fritatta Florentine, Huevos Rancheros, Sunny-Side-Up Burgers, and More! is plain drool-worthy. The photos are fantastic and each recipe sounds better than the last! It has a little bit of everything in its pages, including main dishes, appetizers, and desserts. Each recipe has an inventive twist on a traditional breakfast dish, which made it so difficult to decide which recipe to try first! When I asked my boyfriend to help choose, he responded, “Mmm… can’t we just make every one of them?”

Photo care of Quirk Books

We were finally able to decide on the Huevos Rancheros Tacos because we are big taco fans (I have 7 listed on this blog as of this post) and I loved the idea of turning Huevos Rancheros into delicious dinner!

Ingredients:

Ranchero Sauce

  • 1 tablespoon extra-virgin olive oil
  • 1/2 medium yellow onion, chopped
  • 2 garlic cloves, minced
  • 1 large jalapeno, seeded and chopped
  • 1 (15 ounce) can fire-roasted diced tomatoes
  • 1/2 cup vegetable broth
  • 1 tablespoon chopped fresh cilantro
  • 2 tablespoons chopped fresh oregano
  • 1 chipotle pepper in adobo sauce, seeded and chopped, plus 1/2 tablespoon adobo sauce
  • 1/4 teaspoon salt
  • freshly ground pepper, to taste

For tacos

  • 1 (15 ounce) can refried black beans
  • 3 tablespoons vegetable oil, divided
  • 8 corn tortillas
  • 1/3 cup shredded cheddar cheese
  • 8 large eggs
  • 2 tablespoons chopped fresh cilantro or oregano

Note: this recipe is reproduced from the Breakfast for Dinner cookbok

Continue reading Huevos Rancheros Tacos

Black Bean and Cheese Enchiladas with Ranchero Sauce

I have had quite the hankering for Mexican recently, so I was so happy that the October issue of Cooking Light included a bunch of delicious sounding Mexican inspired vegetarian meals. I decided to go for the Black Bean & Cheese Enchiladas, because they can easily be frozen for future lunches and dinners. I substituted a few of the ingredients for what I already had, but you can find the original recipe here.
Ingredients:
2 Cajun peppers, stemmed, seeded and chopped
2 teaspoons olive oil
1 cup chopped yellow onion
5 garlic cloves, minced
1/4 teaspoon kosher salt
3 cups chicken broth, divided
2 tablespoons chopped fresh parsley
2 tablespoons no-salt-added tomato paste
1/2 teaspoon ground cumin
The juice of 1 lime
1/8 teaspoon cayenne
1 (15-ounce) can black beans, rinsed and drained
2 cups pre-shredded Mexican-blend cheese, divided
3 thinly sliced green onions, divided
Cooking spray
10 (6-inch) corn tortillas
5 tablespoons light sour cream
Preheat oven to 400°.  Prepare the peppers, onion and garlic cloves. Heat the olive oil in a medium saute pan over high heat. Add onion and cook for 1 minute.
Reduce heat to medium and add the garlic and salt. Cook for 5 minutes, stirring occasionally.
Add 2 cups broth, parsley, tomato paste, and cumin.
Cook for 10 minutes, or until it thickens slightly, stirring occasionally.
While this is cooking, add the extra cup water and the chopped peppers to a food processor. Pour the onion mixture into the food processor when finished cooking. Blend until smooth. Stir in lime juice and cayenne.
Combine the beans, 1 cup of cheese, and half the green onions in a bowl.
Add 1/2 of the sauce to the bottom of a cookie pan coated with cooking spray. Add 3 tablespoons of the bean mixture to to each tortilla.
Roll up, placing the seam side down.
Add to the cookie pan.
Pour the remaining sauce over the tortillas.
Top with the remaining cheese.
Bake for 15 minutes.
Sprinkle with remaining green onions and serve with sour cream.

This recipe has so much flavor! I was really pleasantly surprised with how this turned out. I am pretty sure I didn’t allow the sauce to reduce enough, but it thickened up in the oven and still tasted wonderful.

A serving is two enchiladas, so I actually have 4 meals left over after making this. As I mentioned before, enchiladas freeze really well, so 3 are going into the freezer and one will be my lunch tomorrow, win!

To make this recipe more effective for a weeknight, you can make the ranchero sauce ahead of time an refrigerate it until ready to use. The recipe took about an hour from start to finish.
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