Huevos Rancheros Wraps

This huevos rancheros wraps recipe is from the cookbook, “400 Best Sandwich Recipes“, by Alison Lewis

Author Alison Lewis notes:
The first time I ever had huevos rancheros was in Boulder, Colorado, when I was in college. I ate them every Saturday morning while I was living there. I love making these still today.

Huevos Rancheros Wraps
Photo credit: Colin Erricson

Cooks&Books&Recipes Editors’ Notes:

THE RECIPE

I adore huevos rancheros. My criteria for whether a breakfast restaurant in the Southwest is worth trying? Whether or not it serves huevos rancheros and, if so, whether that dish includes beans. I also make the dish often at home, but strangely enough, I’ve never thought of throwing the ingredients together into a wrap. I mean, how easy is that?

THE RESULT

Very easy. Plus, this huevos rancheros wraps recipe includes three of my favorite ingredients for Mexican dishes: whole black beans (rather than refried), sliced avocados, and fresh cilantro. (The aroma of fresh cilantro sends me over the moon; my husband, on the other hand, detests the stuff. Simple fix: he takes my olives; I take his cilantro.) I think I’ll be serving my huevos rancheros in a wrap from now on. Thanks, Alison!

Buy on Amazon

Huevos Rancheros Wraps

Featured Recipe From: 400 Best Sandwich Recipes: From Classics & Burgers to Wraps & Condiments

Yield: Serves 4

Ingredients:

• 4 large eggs (4)
• 1/4 tsp salt (1 mL)
• 1/4 tsp freshly ground black pepper (1 mL)
• 1 tbsp butter or margarine (15 mL)
• 1 can (14 to 19 oz / 398 to 540 mL) black beans, rinsed and drained
• 1  small tomato, sliced (1)
• 1/3 cup sliced black olives (75 mL)
• 2 tbsp chopped red onion (30 mL)
• 1 cup salsa or Pico de Gallo (250 mL) [page 328 or store-bought]
• 4 8-inch (20 cm) flour tortillas (4), warmed
• 1 cup shredded Cheddar cheese (250 mL)
• 2 avocados, thinly sliced (2)
• 2 tbsp chopped fresh cilantro (30 mL) (see Tip)

Directions:

1. In a bowl, whisk together eggs, salt and pepper.

2. In a medium skillet, melt butter over medium heat. Saute eggs for 3 to 4 minutes or until scrambled. Set aside.

3. In a large nonstick skillet over low heat, combine beans, tomato, olives and red onion. Stir in salsa and saute for 5 to 10 minutes or until heated and slightly thickened.

4. Place tortillas on a work surface. Divide egg mixture equally in center of each tortilla. Arrange cheese, avocados and cilantro equally over top. Fold both ends over filling then roll up tortilla. Serve immediately.

Tips:

Cilantro, also called Chinese parsley or coriander in its dried form, has a pungent flavor and fragrance and is used in many cuisines. Choose bunches with leaves that are bright and vibrant with no sign of wilting.

Don't forget to drain and rinse canned beans to get rid of excess salt.

Excerpted from 400 Best Sandwich Recipes by Alison Lewis.  © 2011 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.

Print Recipe