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Huevos Rancheros with Salsa Verde (V/GF)

Author Bunny

Ingredients

Salsa Verde

  • 5 tomatillos
  • 1 jalapeño (stems and seeds removed) sliced in half lengthwise
  • Half of a medium white or yellow onion sliced
  • 1/4 - 1/2 cup fresh cilantro (start with 1/4 and add then add more if you’d like)
  • 3/4 tsp salt
  • 1/4 tsp cumin powder
  • 2 large garlic cloves peeled and minced
  • Juice of half a lime
  • Olive oil (for frying)

For Huevos Rancheros, you’ll also need

  • Tortillas
  • Black beans
  • Fresh spinach
  • Scrambled Chickpea ‘Eggs’ *see notes
  • Chopped avocado
  • Chopped Tomato
  • Diced Onion (red, white or yellow)
  • Freshly minced cilantro

Instructions

Salsa Verde

  1. In a large frying pan, add a splash of oil and heat over medium-high heat. Once oil is hot, add the whole tomatillos, jalapeño and onion. Cook while stirring occasionally for 5 minutes. Then, add the minced garlic. Continue cooking until the tomatillos are slightly browned. Remove from heat and transfer sautéed veggies to a food processor or blender with the remaining ingredients. Process/blend until smooth. 

  2. Enjoy! Store refrigerated in an airtight container.

To assemble Huevos Rancheros

  1. Lightly fry tortillas until browned on each side. Top fried tortillas with spinach, black beans, scrambled chickpea ‘eggs’, salsa verde, avocado, tomato, onion and cilantro. Serve warm and enjoy!!

Recipe Notes

Scrambled Chickpea ‘Egg’ recipe here! (Just scramble the mixture instead of frying into patties)