Rrrrrapid Hhhhuevos Rrrrancheros!

The other morning I woke up with a hankering for huevos rancheros. And aside from the ranchero sauce,  I had everything else needed.

Here's what I used:

1 can of black beans
1/2 tsp cumin
1/2 tsp chilli powder
1/2 tsp smoked paprika
1/2 tsp dried oregano
Pinch (or two) of sea salt
2 eggs (I scrambled them, but your choice)
1/2 a pat of butter for cooking the eggs
2 small corn tortillas
Sprinkle of cheddar cheese
Salsa Verde
Red Salsa
Fresh cilantro

I began by cooking the beans (after rinsing them well--I always do this for all canned beans, even those canned without salt) with the spices (cumin through salt) on medium for about 10 minutes. While those were cooking, I scrambled the eggs and poured them in a nonstick pan with the butter melted.

Since eggs have a tendency to burn if I walk away from them, I finished cooking them and then moved on to heating up tortillas in a small frying pan. To save a step, I probably could have just zapped the tortillas in the microwave, but I find that they fall apart when I go to eat them any time I use the microwave... maybe it's just me.

Since the eggs were warm I decided to sprinkle some cheddar cheese on them and put the cover back on--letting the cheese melt while I got the tortillas ready. 

I put a large spoonful of the beans on each tortilla and then sprinkled some fresh cilantro on top of those.

Then I split the scrambled eggs up on each tortilla and dressed one with salsa verde (my new favorite is from Trader Joe's) and the other with Green Mountain Gringo salsa. And as you can see from the first photo, I garnished the plate with red grapes and carrots.

I realize this dish was hardly from scratch (and that my attempt at a Spanish sounding title could really use some work), but I think this quick huevos rancheros was quite tasty. Now, I could have gone ahead and made an actual ranchero sauce, and if I did, I'd likely make this one (though, i would substitute the green bell pepper for yellow or red since green bells don't agree with me).  However, in the interest of time, I decide to forgo the real deal and use two different kinds of salsa. For shame? I don't think so. I love both of those salsas and I'm willing to bet I still put more steps in the process of making theses than a certain food network star who thinks adding fresh cilantro to jarred sauce makes it "semi-homemade." Just saying...