Photo: William Meppem Photo by: Photo: William Meppem

Huevos Rancheros

Real Simple APRIL 2003

  • Yield: 4 servings


  • 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


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.


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Huevos Rancheros Recipe