Huevos Rancheros

1 Review
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Photo: William Meppem
Yield
4 servings
By Jane Kirby
April 2003
RECIPE BY 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

How to Make It

Step 1

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

Step 2

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

Step 3

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

Step 4

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

Step 5

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

Step 6

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

Step 7

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

Step 8

cheese has melted. Serve with the avocado.

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Ratings & Reviews

mrscrazyed's Review

mrscrazyed
January 07, 2012
I made this for myself, so didn't want to bother heating the oven. I sprayed a small skillet with Pam and browned the tortilla on both sides. While the tortilla browned, I prepared the cumin, beans and chipotle in another pan. I covered the beans to allow them to heat through. Once the tortilla was brown, I removed it from the skillet, applied more Pam and fried the egg. Once the egg was done, I layered everything on the tortilla per the instructions, slipped the whole thing back in the skillet, covered, and heated until the cheese melted, just a minute or two. Came out wonderful! Even though it used two pans, it was worth it. Be sure not to overcook the egg; the runny yolk really adds to the experience.