Caramelized Corn & Black Bean Huevos Rancheros with Roasted Zucchini Salsa

Well that’s a mouthful of a title, now isn’t it? As I was typing it I was thinking, “Is that title even going to fit on the screen??” But alas, despite the very wordy name, this is a pretty darn delicious breakfast dish! I’ll be honest though, that it takes a little more prep work than my usual posts. But it’s totally worth it, I promise!!

I made this last Sunday and I actually woke up extra early in order to get it made before we had to get ready for church. The roasted zucchini salsa is what takes the longest (to actually roast the zucchini) and had I been thinking ahead, I could have made that part the night before. So, to save yourself some time I would suggest doing that part ahead of time. You’ll thank me when you get the extra 45 minutes of sleep, I promise!!

This is a great, balanced breakfast…chock full of protein, veggies, and leetle bit of carbs. Try it this weekend and let me know how you like it!!

Caramelized Corn & Black Bean Huevos Rancheros with Roasted Zucchini Salsa

As seen on Closet Cooking

Ingredients

• 2 teaspoons corn oil
• 4 corn tortillas
• 4 eggs
• 1 cup caramelized corn and black beans, warm (see below)
• 1/2 cup roasted zucchini salsa (see below)
• queso fresco, crumbled (or cheese of your choice)
• cilantro to taste, torn

For the Roasted Zucchini Salsa

• 2 medium zucchini, halved lengthwise with ends removed
• 1 handful cilantro, coarsely chopped
• 1 jalapeno, coarsely chopped
• 2 cloves garlic
• 1/4 cup pepitas, toasted
• 1/4 cup olive oil
• 1/2 lime, juice
• salt and pepper, to taste

For the Caramelized Corn & Black Beans

1. Preheat oven to 450 degrees, line a baking sheet with foil and spray with cooking spray. Brush the zucchini in oil, place it on a baking sheet with the cut side up and cook until tender, about 45 minutes.
2. Meanwhile, place the cilantro, jalapeno, garlic, pepitas, olive oil and lime juice in a food processor. Once the zucchini is done, add to the food processor and puree to desired texture. I like mine a little more smooth (not so many chunks). Season with salt and pepper, to taste and set aside until ready to use (or refrigerate if you are making a day ahead of time.)

1. Heat the oil in a skillet over medium-high heat.
2. Add the corn, toss to coat with oil and let it sit  until charred, 4-5 minutes. Stir and allow the rest to char an additional 4-5 minutes.
3. Add the onion and jalapeno and saute until tender, about 2-3 minutes, then add the garlic and cook for a minute.
4. Stir in the black beans, remove from heat and season with salt and pepper.

For the Heuvos Rancheros

1. Heat the oil in a skillet over medium-high heat. Add each tortilla to the heated skillet and lightly toast on each side and remove to a plate. (Add more oil to the skillet as needed, 1 teaspoon at a time.)
2. Once the tortillas are done, reduce the heat to medium and cook the eggs sunny side up.
3. To assemble, place two tortillas on each plate and top with a couple of spoonfuls of the corn and black beans, a spoonful of zucchini salsa, an egg, cheese and cilantro, if desired.