Huevos Rancheros With Cheesy Grits, Black Beans, Corn Tortilla, Potatoes Ranchero Sauce & Two Local Eggs Scrambled Add Chorizo Or Tempeh Recipe

Prepare the Potatoes

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced potatoes and sauté until golden and crispy, about 10-12 minutes. Season with salt and pepper. Set aside.

Cook Chorizo or Tempeh

In the same skillet, add another tablespoon of olive oil. If using chorizo, crumble it into the skillet and cook until browned. If using tempeh, crumble it and cook until golden. Set aside.

Scramble the Eggs

In a bowl, whisk the eggs with a pinch of salt and pepper. Pour the eggs into the skillet and scramble them until cooked to your liking. Remove from heat.

Heat the Black Beans

In a small saucepan, heat the black beans over low heat until warmed through. Add a pinch of salt if desired.

Assemble the Dish

On each plate, place 2 corn tortillas. Top with a generous amount of the warm black beans, followed by the scrambled eggs, chorizo or tempeh, and the crispy potatoes. Spoon the ranchero sauce over the top and sprinkle with shredded cheddar cheese and cilantro.

Serve

Serve warm and enjoy your Huevos Rancheros with cheesy grits!