Healthy Huevos Rancheros with a Twist
Preparing healthy breakfasts, and creating variety, can sometimes be a challenge. We just can't have oatmeal every day, or fruit or a power smoothy. Sometimes I just really want (and need) something hearty, delicious and packed with protein.
On those days, I choose to have organic, pasture-raised eggs in some form. And I LOVE this Huevos Rancheros recipe, adding veggies for a refreshing, and nutritious, twist.
I know that eggs are controversial in some circles. (Everyone has an opinion, right?) Some people swear by them, others feel they should absolutely be excluded from a healthy diet.
You know who's right? Both! And you know who really knows the truth? YOU!
How do they feel in your body? Do you feel like you really feel nourished and they last sustain you a while longer than fruit or oatmeal? Or do they make you gassy and give you heartburn?
As always, I encourage you to always stay in touch with how your body responds to foods you eat. Be mindful of what you put in your mouth so that later, if you don't feel so good, you'll know what caused it (You may want to keep a food diary, quickly jotting down what you had for each meal, to recall later...)
If you DON'T DO eggs, try this yummy Mexican Scrambled Tofu dish!
Okay, enough about that.
Sometimes I really crave eggs! And if I do, I tend to eat 2 eggs maybe once or twice per week. Yet, I like to add veggies to my egg dishes to make them more interesting, colorful and, of course, more nutritious.
See what you think of this Huevos Rancheros recipe with the veggie twist.
INGREDIENTS
2 organic, pasture-raised eggs (with omega-3, even better!)
2 corn tortillas (organic, non-GMO)
1 c. organic whole black beans (best if home-made. Try EDEN brand in BPA-free cans)
dash of garlic powder and Braggs aminos
A variety of veggies in your fridge, such as:
1/4 c. chopped kale
2-3 diced green onions or a small chunk of red onion
1 tsp. ghee (clarified butter) or coconut oil
touch of Himalayan salt
(NOTE: I know Huevos Rancheros typically have a red tomato salsa on top. For me, tomatoes are too acidic and I try to stay away. But if you love it, go ahead and try it!)
TO DO:
I like to try to use ONE skillet when I cook so I don't have to clean so much. So, here's how I do it:
Melt a bit of ghee (or coconut oil) on the skillet. Add your veggies one at a time, starting with onion, then carrot, last with greens like kale. Be creative! Stir-fry till kale is bright green (please don't let it get brown...)
Remove and place in a bowl or dish. Cover to keep it warm.
Melt a little more ghee. Place tortillas in that yummy mixture of veggie juices for a few seconds on either side. Add a touch of salt. Place on your plate.
Using the same skillet, go ahead and fry your eggs the way you like 'em. When done, place on top of tortillas. (Cover to keep warm)
Quickly heat up black beans. I always add garlic powder and a dash of Braggs aminos to flavor my beans. Yum!
Place beans over eggs. Then veggies over the whole thing.
Ta-da! You should be salivating by now!
Of course, if you want everything to be hot, you may want to heat up beans separately in another small pot (more to wash!) I like my eggs just below hot, more than just warm. What do you call that temperature setting?? Anyone know?
Please let me know in COMMENTS BELOW how they come out after you try them or what fabulous twist YOU created!
