Huevos Racheros

Breakfast South of the Border Style!

Summertime is busy and active. Start your day with this protein and energy powerhouse. Naturally, gluten-free and low-fat, this is delicious fuel for your for busy day ahead. 

On the go? No worries! Wrap it up in the tortilla and take it with you!

  

Ingredients:

1 can of reduced sodium Black Beans, rinsed and drained

1 small White Onion, finely chopped

1/2 Yellow Bell Pepper, finely chopped

4 Eggs

1/2 cup of Monterrey Jack Cheese

White Corn Tortillas (Naturally, gluten free!)

Salt and Pepper to taste

Directions:

In a medium frying pan over medium heat, saute your onions and bell pepper pieces. Both plants have enough of their own natural oils that you don't have to add any for them to saute nicely. Make this meal low-fat and all natural by skipping the added oil. Cook until the pieces are just tender. The onions should still look slightly opaque. 

Add in your drained black beans and drop the heat to low. Cover and let them warm together while you prepare your eggs. Over cooking black beans is the easiest thing to do. They need barely any heat to warm up. So let the temperature from the pan and sauteed veggies do the warming. 

Scramble your eggs in a frying pan. Everyone has their own way of scrambling eggs, so I won't tell you to do it my way. I will give you two hints to fluffy scrambled eggs:

One, make sure you beat the eggs well with a fork before putting them in the pan. Most folks stop whisking the eggs once the yolks break and turn all the whites to yellow. Keep going until a soft foam appears. The air you're beating in will make the eggs fluffier later.

Two, turn your eggs with a soft plastic spatula instead of a hard spoon or metal fork. This will keep you from over turning them as they cook. All they need is a gentle fold as they warm in the pan. Sprinkle with salt and pepper as desired.

Your ready to serve! Please one white corn tortilla (I prefer white tortillas because the yellow ones you find in stores are often made to look more yellow with additives and oils...ick!) in the middle of the plate. Scoop a 3 inch pinch of eggs in the middle, cover with black beans, sprinkle with cheese, and then garnish with some crushed cilantro (roll the cilantro leaves between your fingers to break the skin and release their delightful oils.)

You can also serve it with a hearty helping of the fresh mango salsa you made yesterday! 

Anyone who says eating vegetables and fruits is hard, 

clearly doesn't hang out here under the Eden Tree.

This awesome, delicious breakfast idea has 6 veggies and fruits, 

plus a healthy helping of protein. 

Smart. Simple. Delicious!

Makes 4 servings. 

This recipe is:

- Gluten-Free

- Vegetarian

- Low-Fat

- Low-Sodium