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Huevos Rancheros with Beans on a plate
Stroller Envy

Huevos Rancheros with Beans

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1/4 cup vegetable oil, plus 1 teaspoon for eggs
  • 4 corn tortillas
  • 1 can (15 oz) black beans, drained and rinsed
  • 3 cloves garlic, divided
  • 1 teaspoon cumin, divided
  • Salt to taste
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 chipotle pepper in adobo
  • 1/2 small onion
  • 4 eggs
  • 1/2 cup shredded cheddar, optional
  • 1 avocado, diced, optional
  • 1/4 cup sour cream, optional
  • 1 tablespoon chopped cilantro, optional
  • 1 lime, cut into wedges, optional

Method
 

  1. Heat ¼ cup vegetable oil in a large skillet over medium-high.
  2. Fry 4 tortillas individually about 30 seconds per side until lightly crisp but pliable; drain on paper towels.
  3. Pour out most of the oil, leaving about 1 tablespoon in the pan.
  4. Add 1 can (15 oz) drained, rinsed black beans, 2 minced garlic cloves, ½ teaspoon cumin, and salt to taste; cook 3-4 minutes, mashing some beans with a fork. Keep warm.
  5. Blend 1 can (14.5 oz) fire-roasted diced tomatoes, 1 chipotle pepper in adobo, ½ small onion, 1 garlic clove, ½ teaspoon cumin, and salt until smooth for ranchero sauce.
  6. Simmer sauce in a small saucepan 5 minutes to thicken slightly.
  7. Heat the additional teaspoon oil in a separate nonstick skillet; fry four eggs until whites and yolks are firm.
  8. Place a crispy tortilla on each plate; spread with beans, top with a fried egg, and ladle sauce over.
  9. Garnish with shredded cheese, diced avocado, sour cream, and fresh cilantro.
  10. Serve immediately with lime wedges on the side.

Notes

Equipment: two skillets, small saucepan, blender.
Serving size: one 4th of the recipe.