Vegetarian Mexican Breakfast Recipes

Fresh Huevos Rancheros Recipe Cookie and Kate

WebMay 12, 2017 · To cook the beans: In a small saucepan over medium heat, warm the olive oil until shimmering. Add the onions and salt. Cook, …

Rating: 4.8/5(63)
1. To prepare the pico de gallo: In a medium bowl, combine the tomatoes, onion, cilantro, lime juice, and salt. Stir to combine, then set the bowl aside for later.
2. To cook the beans: In a small saucepan over medium heat, warm the olive oil until shimmering. Add the onions and salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 3 to 6 minutes.
3. Add the cumin and cook, stirring constantly, until fragrant, about 30 seconds. Pour in the drained beans and water. Stir, cover and cook for 5 minutes. Reduce the heat to low, then remove the lid and use a potato masher or the back of a fork to mash up about at least half of the beans. Continue to cook the beans, uncovered, stirring often, for 2 to 3 more minutes, until thickened.
4. Remove the pot from the heat and stir in the pepper and lime juice. Taste and add more salt, pepper or lime juice if necessary. If the beans seem dry, add a very small splash of water and stir to combine. Cover until you’re ready to serve.

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