Over the last few years, Mexican-inspired dishes have been making their way onto our meal plan, which surprises me because I never much cared for the spiciness of Mexican food. But, within the last year or so, I've really come to love spicy food of all sorts. Not the hurt-your-mouth spicy food, but definitely a good kick of heat.
The heat in these Spicy Black Bean Ranchero Eggs comes from jalapenos, which leave a bit of a lingering heat on the back of your tongue. It’s not overpowering at all, but adds real depth to this dish. Let me tell you how easy the ranchero sauce is for this meal—a can of whole tomatoes, garlic, a few jalapeno rounds, salt, and pepper. Simple! I used jarred jalapenos because that’s what I had on hand, but feel free to use a fresh one.