Smoky Huevos Rancheros with Roasted Tomato and Three Chile Salsa



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Canned black beans, rinsed and drained
Dried oregano
1 garlic clove, cut in half
Corn tortillas
Canola oil
Large eggs
Chopped tomato


1. In a small saucepan, simmer beans in water with a little oregano and the garlic about 10 minutes.

2. In a small frying pan over medium-high heat, fry tortillas in oil until crisp; keep warm.

3. In a large nonstick frying pan over medium heat, fry eggs in a little oil.

4. Drain beans. Set tortillas on plates and top with spoonfuls of beans, eggs, and plenty of salsa. Scatter tomato over each plate.

Created date

May 2009