I love huevos rancheros and have pined for them ever since I left my hometown in southern California. So, when we have a little time on our hands, I like to go all out and make a special meal. Typically, huevos rancheros are a breakfast dish, but since they are filling and protein rich, this version makes a great dinner too.

To up the vitamin and fiber quotient, I used dry beans in the recipe and served it with a side of kale. Feel free to sub in favorite ingredients or techniques. All in all, this is a beautiful, healthy, and fortifying dish–perfect for a Sunday morning, or a busy weeknight dinner.

Huevos Rancheros
serves 3

for the beans
2 cups pinto beans (dry or canned*)
2 tablespoons butter
1/2 onion minced
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
splash of apple cider vinegar

*I started with dry beans. I like to soak them overnight, drain the soaking water, and then refill the stock pot, add 3 tablespoons of salt, bring the water and beans to a boil, and simmer for 2-3 hours until the beans are tender. Of course, feel free to sub in two cans canned pinto beans.

In a medium sauce pan over medium heat, melt the butter. Add the onion and saute for 1 minute. Add the salt and spices, stir briefly, and then add the beans and stir. Turn heat to medium-low, and continue cooking the beans until the are soft and flavorful, about 15 minutes. Check salt levels and adjust if necessary. If the beans seem to become dry, add a splash of apple cider vinegar.

for the kale
1 bunch kale, well-washed and chopped
1/2 onion, minced
2 cloves garlic, smashed and minced
1 tablespoon butter
1/4 teaspoon salt

In a large skillet, heat the butter over medium heat until it is fragrant and bubbly. Add the onion and saute for 1 minute. Add the garlic and saute for another minute. Then add the kale and saute for 4 minutes, until the kale is wilted and cooked, but still has a bit of bite. Remove the kale to a covered dish, and keep warm while you make the eggs.

for the eggs
1-2 tablespoons butter
6 eggs
1/2 teaspoon salt

In the large skillet used the make the kale, melt the butter over medium-low heat. Crack the eggs into the pan and cook for 4 minutes. When the eggs have set up, cover the skillet and cook for another 3 minutes, or more, until the whites are set and the yolks are runny.

to assemble the huevos rancheros
6 warmed corn tortillas
2 sliced avocados
1 cup grated cheddar cheese
prepared salsa

To assemble the huevos rancheros, place two warmed tortillas on the plate. Sprinkle each tortilla with 2 tablespoons of cheese and several spoonfuls of beans. Add some kale and gently place the eggs on top. Spoon on the salsa, add the avocado slices, and serve.

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