Huevos Rancheros

Recipe from

Real Simple

Ingredients

4 6-to 8-inch soft corn tortillas
1/2 teaspoon ground cumin
1 16-ounce can black beans, rinsed and drained
1 chipotle chili in adobo sauce, diced; or 1/2 teaspoon crushed
1/2 cup mild salsa
4 large eggs, fried
2/3 cup shredded Monterey Jack cheese
1 ripe avocado, sliced

Preparation

Heat oven to 425° F. Put the tortillas on a baking sheet and

place in the oven to warm. (Cover with foil if you don't like

crisp tortillas.) Toast the cumin in a small, dry saucepan over

medium heat until aromatic, about 3 minutes. Add the beans and

chipotle or crushed red pepper (if using). Remove the tortillas

from the oven. Spoon some beans onto each tortilla, then top each

with some salsa, 1 fried egg, and some cheese. Bake until the

cheese has melted. Serve with the avocado.

Note:

Jane Kirby,

April 2003
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