Frijole y Patata Rancheros (Bean and Potato Rancheros)

So, awhile back I had an idea for a play on Huevos Rancheros, a popular Mexican brunch dish, generally consisting of spicy eggs, fried potatoes, sliced avocado and a spicy tomato-chili sauce (of course served with corn tortillas). Well, I created a recipe that I thought accented the traditional flavors, while being half-ass healthy. Then, I forgot about it! That is until I saw Chadelle’s variation for Tofu Rancheros on her blog. With that, I remembered my recipe and decided I should try it out at my soonest convenience.

Note: This is not a quick brunch. It took me about an hour and a half to make this, and I had Brett cook the beans and rice ahead of time. However, with that said, it was one of the best brunch meals we’ve ever had, so it was well worth the time. Not to mention, I ended up with lots of left over Rancheros sauce, which I froze, so I can make this again – having the sauce already made will cut at least 30 minutes off of prep and cook time.

This meal was truly wonderful.

Frijole y Patata Rancheros

Here is a nice picture of brown rice, the spicy black beans and roasted potatoes.

Spicy Black Beans:
1-2 cups black beans, cooked
1 medium tomato, diced
½ cup diced red onion
3 serrano peppers, seeded and minced
1 clove garlic, minced
ground cumin
chili powder
salt

Heat a few tablespoons of water in a medium skillet. Add the onion, peppers and garlic and cook until soft, about 10 minutes. Add the black beans and spices. Cook until heated through. Add the tomatoes, cook for five more minutes.

Roasted Potatoes:
2-3 red potatoes, scrubbed and cubed
1/4 yellow onion, chopped
2 cloves garlic, minced
3 serrano peppers, seeded and minced
chili powder
cumin
1-2 tbsp dry cilantro
Mexican oregano
salt

Preheat oven to 425.

Melt about 1 tsp coconut oil in a pan in the oven.

Add all the ingredients to the pan and roast for about 45 minutes, stirring 2-3 times throughout cooking.

Rice, beans and potatoes topped with Rancheros sauce.

Rancheros Sauce:
1/4 onion, chopped
1/2 red bell pepper, chopped
1 jalapeno, minced
1-2 cloves of garlic, minced
2 cups veggie broth
1 small can tomato sauce (8 oz)
cumin
cayenne
1-2 tbsp dry cilantro
1 tbsp arrowroot starch/flour mixed with 2 tbsp warm water

Heat a bit of the veggie broth in a medium sauce pan. Add veggies and sauté until soft, about 10 minutes. Add the rest of the broth, tomato sauce and spices.

Bring the sauce to a boil. Add the arrowroot and water mixture, stirring frequently until the sauce thickens slightly. Remove from heat.

Makes about 2 cups.

Putting it all together:
corn tortillas
Rancheros sauce
avocado, sliced
cooked short grain brown rice

In a bowl, add some rice, beans and potatoes and top with Rancheros sauce. Heat a few corn tortillas and serve with sliced avocados.

We ate these kind of like tacos. We just scooped some of each of the fillings and some sliced avocado in a tortilla, folded 'em over, and chowed down!

'Til next time!