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Huevos Rancheros Stuffed Peppers

Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4


  • 2 large tomatoes
  • 1 large onion
  • 2 large red bell peppers
  • 1 lime
  • ½ bunch cilantro
  • 1 red chili pepper
  • 3 cups canned black beans
  • 4 tablespoons olive oil divided
  • water
  • Salt to taste
  • 4 eggs
  • 2 6- inch corn or wheat tortillas
  • 1 avocado


  1. Preheat the oven to 350 F and line a baking sheet with aluminum foil.
  2. Cut the tops off of the tomatoes and remove the stem. Dice the large part of the tomato and set it to the side. Dice the tops of the tomatoes and set them in another pile. Dice the onion and separate into two even piles. Cut off the cilantro stems and mince them. Roughly chop the leaves. Remove the stems from the peppers and cut them in half lengthwise, and put them on the prepared baking sheet. Cut the lime in half.
  3. Transfer the large pile of diced tomato into a bowl with half of the onion and the cilantro leaves. Slice the chili pepper thinly and add it to the bowl. Squeeze the lime juice into the bowl and season the pico de gallo with a pinch of salt. Stir well, cover, and refrigerate until ready to use.
  4. Rinse the black beans under cool water to remove any liquid from the can.
  5. In a sauté pan over medium-high heat, heat half of the olive oil. Add the remaining onion and cilantro stems to the pan and cook 2 minutes. Add the chopped tomato tops to the pan and cook another 2-3 minutes.
  6. Add the black beans to the sauté pan. Stir well to combine. Using the back of the spoon, smash the beans. Add just enough water to cover the beans, stir, and let it come to a simmer. Let the beans cook, stirring frequently, until the liquid has been absorbed. When the liquid has reduced and the mashed beans have become more paste like, mash it again and turn off the heat.
  7. Spoon the beans into each of the pepper halves and make a dip in the middle with the spoon. Crack the eggs and separate half of the egg whites from the yolks. Pour the yolks and left over white into the dip in the beans in each pepper.
  8. Bake the filled peppers about 15 minutes. They are ready when the white has set.
  9. Cut the tortillas into strips on a cutting board.
  10. In a clean sauté pan, heat the rest of the olive oil over medium-high heat. Transfer the tortilla strips to the hot oil in a single layer to fry. Let them cook about 2 minutes on each side.
  11. Transfer the cooked tortilla strips to a plate lined with paper towels and season them with salt.
  12. Cut the avocado in half and remove the seed. Make a crosshatch cutting patterned on the flesh of the avocado and use a spoon to scoop out the cubes. Transfer the cooked peppers to a plate and serve immediately with the pico de gallo and avocado cubes on top.