A quick one today, as our Sunday was all about leftover lasagna, sneaking bites of spicy beef from the fridge, and popping popcorn for a Downton Abbey-Sherlock marathon. I did, however, manage to whip up some huevos rancheros for lunch.
Leftover corn tortillas, the leftover taco vegetables that were already sautéed and in the fridge, beans that I had cooked on Taco Day, salsa verde, and even the leftover egg white from yesterday’s Swiss chard pasta. It all came together in less than 10 minutes. Mrs. Patmore would be proud. Or appalled. I’m not quite sure which.
Leftover Love is a series in which I enthuse about the joys of having a fridge packed full of rich & varied meal components – a.k.a “leftovers” – to aid you in making easy and delicious meals all week long.
- Leftover Love, Day 1: Celeriac Soup
- Leftover Love, Day 2: Slow-Roasted Chipotle Beef
- Leftover Love, Day 3: Blue Corn Tortillas + Chipotle Beef Tacos
- Leftover Love, Day 4: Swiss Chard Lasagna with Celeriac Bechamel
- Leftover Love, Day 5: Huevos Rancheros
- Leftover Love, Day 6: Beef & Bean Chili Jacket Potato
- Leftover Love, Day 7: Chips + Dip
- 1 corn tortilla
- cooked beans
- sautéed vegetables
- salsa verde
- fresh lime juice
- olive oil
- 2 eggs, beaten (or unbeaten if you prefer them fried)
- chopped fresh cilantro
- In a small bowl, combine beans, sautéed vegetables, a spoonful of salsa and a squeeze of lime juice. Microwave on high for 1 minute (or heat in a small saucepan). Stir well, and slightly mash the beans and veg together. Set aside.
- In a small skillet, heat a splash of olive oil over medium-low heat. Add eggs. Sprinkle with a pinch of salt, a grind or two of pepper and some chopped cilantro. Stir frequently to scramble.
- While the eggs are cooking, warm a corn tortilla in the microwave for 30 seconds. Pile on the bean-vegetable mixture, more cilantro, scrambled eggs, additional salsa, and yet more cilantro. Top it all off with a few healthy dashes of Tabasco.
- If I don’t have any sautéed veg, and I don’t feel like chopping, I’ll often just warm up some red salsa.
- A little chorizo or linguiça sprinkled across the top is rarely amiss.
Best eaten fresh.