Ingredients

4 slices bacon, diced

1 cup diced onion

½ cup diced red pepper

1 cup fresh corn, off the cob

1 clove garlic, minced

1 jalapeno pepper, seeded and finely chopped

2 teaspoons ground cumin

2 teaspoons ground coriander

1 ½ cups cooked black beans

1 cup diced tomato

3 tablespoons chopped fresh coriander

salt and pepper

6 small tortillas

2 cups grated cheddar cheese

12 eggs

sour cream, for garnish

chopped fresh coriander, for garnish

Directions

1. For ranchero mix, heat a large sauté pan over medium heat and add bacon. Cook until crisp, remove to drain, and remove all but 1 tbsp bacon drippings.

2. Add onion and red pepper and sauté until onions are translucent, about 5 minutes. Stir in corn, garlic, jalapeno and spices and cook for 2 minutes.

3. Add beans and tomato and cook until warmed through. Remove from heat, stir in coriander, cooked bacon and season to taste.

4. Preheat oven to 400 F.

5. Grease 6 8-ounce ovenproof dishes and line each with a tortilla. Spoon ranchero mix into each tortilla and sprinkle with grated cheddar. Break 2 eggs into each dish and season lightly.

6. Bake for 15 minutes, or until eggs reach desired doneness. Place each bowl on a saucer (the bowls will be hot) and top with a spoonful of sour cream and a sprinkle of coriander and serve immediately.

See more: Brunch, Eggs/Dairy, Main, Mexican, Sauté

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