Ingredients
- 2 tablespoons butter
- 8 eggs, lightly scrambled
- 6 sheets phyllo dough
- Bread crumbs
- 1/2 stick melted butter
- 1 (14-ounce) can black beans, drained and divided
- 1 cup crumbled queso fresco or Monterey Jack cheese
Ranchero Sauce:
- 3 tablespoons olive oil
- 1/2 onion, diced
- 2 tablespoons minced garlic
- 1 (15-ounce) can diced fire roasted tomatoes
- 1 (4-ounce) can diced green Anaheim chiles
- 1 chipotle in adobo sauce, minced
- 1 teaspoon adobo sauce
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1/2 bunch cilantro, leaves chopped, for garnish
Zesty Guacamole:
- 2 ripe avocados, halved, pitted and flesh diced
- 1 lime, zested
- 2 limes, juiced
- 2 tablespoons chopped cilantro leaves
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
Directions
Preheat the oven to 450 degrees F.
Add 2 tablespoons of butter to a large skillet over medium heat. Add the eggs and stir with a rubber spatula until halfway cooked. Remove from the heat. Cook's Note: Eggs will cook more later in the oven.
Lay the phyllo dough out on a parchment lined sheet pan and cover with a slightly damp towel.
Sprinkle a large cutting board lightly with bread crumbs (this will help prevent phyllo from sticking and also give it an extra crunch in the finished product). Take 1 sheet of phyllo and lay it out on the board. Brush the phyllo sheet with melted butter. Put another piece on top and brush with butter. Repeat with remaining phyllo sheets.
Working lengthwise, spread eggs onto the phyllo leaving 2-inches on each edge. Top with 1/2 can of black beans and 1 cup of crumbled queso fresco. Roll the phyllo into a pinwheel and glue the final edge with melted butter. Brush the entire log with melted butter. Put on a parchment lined quarter sheet pan and bake until nicely browned, about 10 to 12 minutes. Remove from the oven and allow to cool slightly.
Ranchero Sauce:
In a medium saucepan over medium-high heat, add the oil. Stir in the onion and garlic and cook until softened. Add tomatoes, chiles, chipotle and adobe sauce and cook for 2 minutes. Stir in the spices and cook until well incorporated and slightly reduced, about 3 to 4 minutes. Garnish with cilantro and keep warm.
Guacamole:
- Mix all the ingredients together in a small bowl.
To assemble dish:
Slice the baked phyllo into disks and arrange on a serving platter. Top with the sauce and lime guacamole. Sprinkle the remaining black beans on top and around the rolls before serving.
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By vahackney_4008661
Orlando, FL
on August 04, 2011
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I really liked this recipe! One big hint I'd like to offer to make your life easier: Put a piece of parchment down first, then the bread crumbs and then start building your phyllo layers. Having the parchment underneath the roll makes transporting it to the cooking sheet a snap. Also if you start having issues with your phyllo wanting to tear, the parchment can be used to assist in rolling it all up...like using a sushi mat to roll sushi. Changes: I sauteed 1/2 cup of diced red bell pepper and about a 1/4 cup of diced red onion in the butter before adding the eggs. I used both Queso Fresco and Monterey Jack cheeses and mixed about half the cheese into the eggs before I pulled them off the heat. The eggs came out perfectly cooked, the roll sliced easily and each slice held its shape on the plate - and the Ranchero sauce and Zesty Guacamole took it right over the top. As gorgeous plated as it is delicious. Will definitely make again. Thanks!
By doreenblaha_113...
Grayson , GA
on June 20, 2010
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This recipe is great! I used montery jack cheese. The fire roasted tomatoes really stood out.
By MizNascar24
oviedo, FL
on May 04, 2010
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I made this last weekend. We loved it. I did change up a few things simply because of what I had on hand. Instead of canned black beans, I used some leftover refried beans that I made a few days earlier. They were made with some tomatoes, so it made the dish have some moisture to it. I also did not have the same cheese he used, so I used Kraft shredded 4 mexican cheese.
The trick to getting it to roll easy is to make sure you use plenty of butter on the phyllo dough, but not to put it on the first layer. The bread crumbs worked wonders on not letting the dough stick to the counter.
The Ranchero Sauce was AWESOME! I used a a TB more of the chipolte sauce than he did for added heat. We were so impressed with it, we are making the sauce again tomorrow for Cinco De Mayo.
I will definitely be making this recipe again! Yumm!
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