Black Bear Huevos Rancheros

By Josh Glover

Not sure what to do with the leftover taco meat and fixin’s from the previous night? Huevos Rancheros, anyone? Or, for us northerners, ranch eggs. We love taco night and black bear tacos even more, but I frequently cook far too much food. This recipe is a terrific way to convince the kids to eat eggs while also making the most of your leftovers. In this version, we’ll use whatever we have on hand as our stuffing for an omelette.

Ingredients:

• ¼ cup – left over taco meat from one of the many amazing HYO recipes.
• 3 - large eggs
• 2 tbsp. - milk (2% or greater)
• ¼ of a bell pepper, diced
• 1 - medium tomato, diced 
• ½ small onion, diced
• 1 tbsp. – cilantro or parsley, chopped
• 2 tbsp. – butter
• 1/8 cup – black beans
• 1/8 cup – corn
• ½ cup – shredded cheese of choice
• 1 clove – garlic, minced
• Green chilli or tomato salsa and Sour cream 

Directions:

1. Preheat oven to 425 degrees F.
2. Heat a 10-inch, oven-safe skillet on medium and add a tablespoon of butter. Toss in your onion, pepper, and garlic, and sauté until tender. Add your meat and sauté for another minute. Remove from the pan and add the remaining butter to the hot pan.  
3. Roughly beat your eggs with the milk and season with salt and pepper. When the butter starts to brown, pour in your egg mixture and sprinkle half of your cheese over the entire surface.
4. Once the egg starts to firm up, tip your meat mixture into the middle spreading it out longitudinally. Also, you can add your beans, corn, and tomatoes here.
5. Once you can lift the edges of the egg from the pan, give it a shake to see if the whole thing is free. Add your cilantro and fold the sides of the eggs to the centre to make a burrito shape. Sprinkle the rest of your cheese over the omelette and put it in the oven until the cheese bubbles.
6. Remove and plate, adding a dollop of sour cream and a generous amount of salsa. Serve with warm tortillas or buttery toast.