Here in Asheville, there is a restaurant called the Sunny Point Cafe and they make the best breakfasts. One of the things that I love to order when we go there is their Heuvos Rancheros! I love the fresh tortilla chips, eggs and feta combination along with the beans. With the holiday season now in full force, I wanted to share my version of heuvos rancheros to celebrate the season and bring in the new year! I hope that you enjoy them as much as me and my family do!
You might not had ever thought about adding wild blueberries to black beans but the flavors of them together along with Mexican inspired ingredients, give a little sweet and heat at the same time. And they pair wonderfully together. The Wild Blueberries also give this recipe a boost of healthiness also! Rich in vitamin C and fiber. But it is the beneficial phytochemicals that blueberries contain that helps fight cancer, boosts brain function, reduces heart disease risk and prevents diabetes.
Wild Blueberry Heuvos Rancheros
The secret ingredient for this recipe is the blueberries in the beans! This recipe is packed full of flavors, color and it’s a great way to get some veggies!
Makes 4-6 servings.
1 cup wild blueberries
15 ounce canned black beans
1 teaspoon cumin
1/2 teaspoon coriander
1 teaspoon chili powder
1 cup of beans, rinsed and drained
1/4 cup purple onion, chopped
Salt and pepper to taste
1 ounce crumbled
Dollop of yogurt, if desired
1 sliced avocado
1-2 tablespoons of canola oil
Tomato and Cilantro Fresh Salsa
1 cup chopped tomatoes
1/2 cup chopped cilantro
1/4 cup chopped purple onion
1 jalapeno, seeded and chopped
1 clove minced garlic
Juice from one lime
Salt to taste
Directions for salsa:
Mix the tomatoes, cilantro, onion, jalapeno, garlic, lime and salt. Allow the salsa to sit at least 30 minutes to meld all the flavors.
To make the heuvos rancheros:
Preheat oven to 425 degrees. On a cutting board cut each tortilla into 8 triangles. Brush both sides of the tortilla with oil and place on a cookie sheet. Bake until the tortillas are crispy on both sides. Take out of oven and allow to cool. In a large skillet, add 1/2 tablespoon of oil and saute onions and garlic. Add cumin, chili powder and coriander, then add beans. Add a little water if beans become dry and cook for about 5 minutes. Take off heat and add blueberries.
You can prepare the eggs anyway that you want but I like mine scrambled. Heat skillet. Add eggs in a medium bowl add salt and pepper. Add eggs to the skillet and cook as desired.
To assemble on plates, add beans and eggs. Top with salsa. Garnish with feta, avocado and yogurt. Divide the tortilla triangles in an attractive way. I spread mine around the bottom of the plate.
Here is a full brunch menu from my kitchen:
Wild Blueberry Heuvos Rancheros
Low Fodmap Cranberry Walnut Coffee Cake
Orange and Cherry Fruit Salad
Apple Cider Punch
Here are the additional recipes for the Holiday Brunch
I hope that your holidays are warm and cozy! And that this heuvos rancheros recipe is a delicious idea that you can use to make your celebration brighter! As a registered dietitian nutritionist living in Asheville, I enjoy making delicious recipes and meals for my family and friends that they love. I hope some of my ideas inspire you to get to cooking in your kitchen! I love fixing brunch during the holiday season! It’s a great way to start the day!