I’ve decided that I need to start making breakfast for dinner more often.

There are a lot of things to love about breakfasts for dinner. In my world, that would mean eggs.

These huevos rancheros are great: flavorful, filling and so budget friendly.

There are many varieties of huevos rancheros, with some more difficult than others, but I decided to go the really easy and simple route. They literally took me 10-15 minutes to pull together. If you want to make your own huevos sauce, Weekly Bite has a great recipe!

Ingredients you’ll need:

• Corn tortillas
• Beans (black or pinto)
• Eggs
• Shredded cheddar cheese
• Toppings: salsa, pico de gallo, huevos sauce, sour cream, fresh cilantro

Steps:

• Heat up the beans and season as desired
• Fry the eggs (sunny side up is best, but you could also scramble)
• Melt the cheddar on the tortilla under the broiler
• Layer cheesy tortillas with fried egg and salsa and any additional toppings
• Serve with black beans and vegetable

Roasted cauliflower is one of my favorite roasted vegetables. I know, in the midst of pumpkin and squash mania (aka October) I should be gushing about something orange, but I’m gushing about something white.

Typically I stick to the basics, and drizzle the cauliflower  with olive oil and season liberally with salt and pepper and roast until golden. But sometimes, once in a while, I add a little more flavah!

I loved this Italian twist with flavorful additions like capers and parmesan flakes. And I’m currently scheming up my next batch of roasted vegetables…