I am absolutely obsessed with Jamie Oliver’s 5 Ingredient Cookbook. Now, I am not using his cookbook the way that it is intended. You’re supposed to only cook with the 5 ingredients he lists but I can never actually follow a recipe correctly; so what we are giving you is our take on Jamie Oliver’s “All Day Mexican Breakfast”.
What we did differently:
We love spice! When I think of Mexican breakfast, my mind immediately goes to Juevos Rancheros: refried beans, soft cooked eggs, salsa and sour cream. So we took a different approach to Jamie’s original recipe. We added some jalapeno, chipotle peppers and our own homemade salsa.
The Ingredients:
We used only 10 ingredients to amp up the original recipe. You can definitely swap out the chipotle peppers for a more mild heat or eliminate them completely if you’re not into spicy food. The chipotle definitely gives the dish a nice smokey flavour, so you could also use chipotle powder instead which will give the smoke but not necessarily the heat of an actual whole pepper would.
Pre Bake! 
Finished Product! Enjoy with a side of sour cream and garlic toast!
The Recipe:
We hope you enjoy our take on this delicious brunch meal! Let us know if you try out any of our recipes by posting in the comments or sharing your food pics on Instagram with #sflfoodie and #strollinforlattes — Don’t forget to check out our other Recipes, Reviews and Travel posts for more great information!
Chipotle Black Bean Bake
Mexican Style Brunch for those that love a little heat and spice!
Ingredients
Salsa
- 1 Container Cherry Tomatoes
- 1/2 Small Onion chopped
- 1/4 Cup Olive Oil
- 1 Lime Juice and Zest
- 1 Handful Cilantro
- 1/2 Tablespoon Salt to taste
Chipotle Black Beans
- 1/2 Small Onion
- 1 Red Pepper
- 1 Jalapeno
- 1/2 Can Chipotle Peppers in Adobo Sauce
- 2 Cloves Garlic crushed
- 1 Tablespoon Cumin Powder
- 2 Cans Black Beans
- 1 Avocado sliced
- 4 Eggs
- 3 Tablespoons Olive Oil extra virgin
Instructions
Salsa
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Slice the cherry tomatoes in half and put into a small bowl.
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Chop the onion finely and put half into the bowl with the tomatoes and set the other half aside
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Chop the cilantro finely and add to bowl. You can add more based on your taste.
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Juice the lime and add to bowl. Stir.
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Add half of the olive oil and stir. Taste before adding the rest.
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Add salt to taste at the end. Put salsa in the fridge until ready to serve.
Chipotle Black Beans
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Preheat oven to 400
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Open the 2 cans of black beans and thoroughly rinse. Put into a large mixing bowl.
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Add the 1/2 onion that you chopped earlier to the black beans.
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Chop the red pepper into small pieces (approx the same size as the beans) and add to the bowl.
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Finely chop the jalapeno and add to the bowl. (Note: you can add half or the all of the jalapeno depending on how spicy you want the beans). Crush the garlic and add to the bowl.
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Thoroughly mix all of the ingredients. Heat up olive oil in a deep, oven proof skillet. Add the contents of the bowl to the pan and mix until heated through on medium heat, approximately 10 minutes.
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While the mixture is warming, open the can of chipotle peppers and roughly chop 2-3 peppers. Add to pan and stir.
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Taste the bean mixture and add more chipotle peppers if you want it to have more spice. Add the cumin powder, salt and pepper and stir. Taste the mixture, once to your likings remove from heat and put aside.
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Slice the avocado into 1 inch pieces and arrange around the pan.
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Create 4 small “holes” in the black bean mixture without exposing the bottom of the pan and crack each egg into their indivudal “hole”. Salt and Pepper each individual egg.
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Place pan into the oven for 20 minutes or until desired doneness of the eggs. Tip: you can also put the oven on broil to speed up the cooking process. Make sure to keep a close eye on the eggs so that they don’t over cook.
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To Assemble: Scoop the beans and egg mixture onto the plate, top with fresh salsa, lime wedge, sour cream and cilantro and enjoy!
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