There is something about the start of a new year that really does inspire you to kick things into gear and make some changes in your life. Call it corny, but I absolutely love New Year’s resolutions. It is like my personal Super Bowl. I draft an initial list, rearrange into order of importance, separate into months, and break them down into sections. It may make me sound like a loon, but I love a good excuse to be introspective and challenge myself for the coming year. I get that resolutions aren’t everyone’s thing, but if you need some encouragement or help organizing, I am your freaking gal.
Just like everyone and their mother, “eat better” is absolutely on my list of things to prioritize in 2018 and my husband and I are experimenting with the cutting down on processed sugar (watch one documentary on sugar and you’ll be like *gasp*) and becoming gluten avoiders. Are we gluten intolerant? Not at all, but it has been recommended to both of us that we cut down on gluten, so… why not put it on the resolutions list? #newyearnewme
Having lived in Texas for close to 10 years, I love a good rancheros anything and this is a fun twist on the classic huevos rancheros… just with waffles… that are, you guessed it, GLUTEN-FREE! Now the recipe does call for some sugar, but you can either swap that for your sugar alternative (coconut, stevia, whatever you prefer) that is totally up to you! Give it a try and let me know what you think.
- For the Beans:
- 2 tbsp EVOO
- 1 cups chopped onion (about half an onion)
- 3 cloves of garlic, diced
- 28 oz chopped tomatoes (in juice)
- 1 tsp ground cumin
- 15 oz black beans, rinsed and drained
- .25 cups loosely packed cilantro, chopped
- For the Waffles:
- 1.75 cups whole milk
- .25 cups chopped onion
- 1 garlic clove
- .5 jalapeño pepper, seeded and chopped
- 1 tbsp sugar
- 1 tsp salt
- 1 cups Gluten-Free All-Purpose Flour
- 2 tsp baking powder
- 2 large eggs
- .5 cups unsalted butter, melted and cooled
- For the Eggs:
- 1 tbsp unsalted butter
- 4 large eggs
- salt and pepper
- For the Toppings (optional):
- Crumbled queso fresco
- Sliced avocado
- Sour cream
- Lime wedges
- First up, the beans! Grab a medium saucepan and heat up your oil, add in the chopped onion and garlic and let cook over medium heat until softened. Stir in the can of tomatoes (with juice), chipotle pepper, adobo sauce, and cumin and cook for 5 minutes. From there, stir in the beans, cilantro, and salt to taste and cook for about 3-4 minutes.
- While the beans are cooking, you can prep the waffles. Grab a blender and combine the milk, onions (from the waffles ingredients list), garlic, jalapeño, sugar and salt. Preheat a waffle iron to medium-high and grease with a vegetable oil.
- Once that part of the batter is done, set aside. Grab a large bowl and whisk the flour and baking powder together, whisking in eggs, butter (melted), and above blendered portion of the batter until thoroughly combined. Pour about a ¼ of the batter into the waffle maker at a time (or more depending on your prefered waffle thickness and size), close, and cook until crisp.
- While in between waffle duty, it’s time to prepare the eggs! In a large skillet, heat up the butter (from the eggs ingredients list) and crack in the eggs. Season with salt and pepper to taste and cook over medium heat until whites are set and yolks are slightly running. Do not turn more than once!
- Grab some plates, transfer your waffles over and top with beans and your fabulous fried egg. Top off with crumbled queso fresco, sliced avocado, sour cream, cilantro, lime wedges, or whatever else you are feeling.
P.S. These waffles are also great with just syrup.