Summer-Style Breakfast for Dinner: White Bean Huevos Rancheros
There are certain meals that are much more popular during specific times of year. You probably aren’t making a hot bowl of soup while you’re on a summer vacation, for instance, and when’s the last time you chowed down on juicy watermelon during a blizzard? Generally speaking, chilled, light foods tend not to go over too well during winter and hot, stick-to-your ribs casseroles never seem all that appetizing when it’s humid outside.
On the other hand, there are some foods that are perfect pretty much all year round—the ones that can be tweaked to fit whatever weather, season or mood you’re currently in. Some of these categories include sandwiches (grilled cheeses are great in the winter, while caprese baguettes are a summer favorite), pasta (hearty spaghetti and meatballs versus a chilled pesto pasta salad) and most importantly, breakfast food.
Breakfast is a food category unlike any other. It can be sweet with fresh fruit, sugary French toast or syrup-covered pancakes or deliciously savory when you make omelets or breakfast sandwiches. You can even combine the two categories with incredible creations like maple bacon donuts. Plus, there are breakfast dishes suitable for any time of year. Make a cheesy breakfast casserole to warm up when it’s cold out or enjoy fruit with yogurt and granola when you want to cool down.
And it doesn’t get any better than breakfast for dinner, which is where these white bean huevos rancheros come into play. They’re the best of both worlds; they’ve got bacon and eggs, the two most popular breakfast components, but they’re eaten like a taco dinner with beans and a spicy salsa. Make it for breakfast and have leftovers for dinner, or vice versa. And if you’ve got any easy guacamole recipes handy, that would be delicious on top, too. Enjoy!
White Bean Huevos Rancheros
Total Time: 40 min
· 1 10-oz can Ro*Tel® Original Diced Tomatoes and Green Chilies, drained
· 3/4 cup chopped red onion, divided
· 2 tablespoons chopped fresh cilantro, divided
· 1 tablespoon red wine vinegar
· 1 teaspoon fresh lime juice
· 1/4 teaspoon honey
· 1 tablespoon Pure Wesson® Canola Oil
· 4 slices turkey bacon, cut into bite-size pieces
· 1 15-oz can cannellini beans, drained and rinsed
· 1 cup Egg Beaters® Original
· 1/8 teaspoon ground black pepper
· 10 6-inch white corn tortillas, warmed
· 1/2 cup crumbled queso fresco cheese
Prepare salsa by combining drained tomatoes, ¼ cup of onion, 1 tablespoon of cilantro, vinegar, lime juice and honey in a medium bowl. Set it aside while you prepare the egg mixture.
Heat oil in a large nonstick skillet over medium-high heat. When it’s hot, add turkey bacon and the remaining onion. Cook 4 to 5 minutes or until bacon is cooked and the onion is tender. Stir in beans and remaining cilantro; heat through.
Add Egg Beaters and pepper. Cook without stirring until the edges and bottom begin to set, about 2 minutes. Lift up the cooked part and gently turn to scramble. Continue cooking until Egg Beaters are set.
Fill each warm tortilla with about ¼ cup of the egg mixture, 1 tablespoon salsa and 2 teaspoons cheese. Serve immediately.
Author Bio: This is a guest post by Meredith K. on behalf of Ro*Tel. To browse through more delicious Mexican recipes, visit www.ro-tel.com.