Huevos Rancheros

Total Time:
45 min
30 min
15 min

2 servings

  • 2 corn tortillas
  • Nonstick cooking spray
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 cup refried black beans, heated
  • 1 tablespoon butter
  • 2 large eggs
  • 4 tablespoons Quick Guacamole, recipe follows
  • 4 tablespoons Refrigerator Tomato Salsa, recipe follows
  • 2 tablespoons enchilada sauce
  • Quick Guacamole:
  • 1 ripe avocado
  • Juice of 1 lime
  • 1/2 Vidalia onion, chopped finely
  • 1 tablespoon sour cream
  • Salt and pepper
  • Hot sauce
  • Refrigerator Tomato Salsa:
  • 2 pounds ripe tomatoes, diced
  • 2 tablespoons finely chopped fresh cilantro
  • 2 cloves garlic, minced
  • Zest and juice of 1 lime
  • 1 medium jalapeno pepper, seeded and minced
  • 1 small onion, minced
  • Salt and pepper
  • Preheat the oven to 400 degrees F.

  • Place the tortillas on a large baking sheet. Spray both sides with nonstick cooking spray, and sprinkle with the salt and pepper. Bake for 3 minutes; flip the tortillas, and bake until crispy and lightly browned, about 5 minutes longer.

  • In a medium skillet, heat the refried black beans and 2 tablespoons water over medium heat for about 3 minutes.

  • In a large nonstick skillet, melt the butter over medium heat; cook until the butter starts to foam. Crack the eggs into the skillet and cook for 3 to 4 minutes. Then flip and cook for 1 minute longer, or until desired degree of doneness

  • Spread the beans evenly on each tortilla. Spread 2 tablespoons of the Quick Guacamole over the beans. Top each tortilla with a fried egg, 2 tablespoons of the Refrigerator Tomato Salsa and 1 tablespoon of the enchilada sauce. Serve immediately.

Quick Guacamole:
  • In a medium bowl, add the avocado, lime juice, onions and sour cream and mix well. Add salt, pepper and hot sauce to taste.

Refrigerator Tomato Salsa:
  • In a large nonreactive bowl, stir together the tomatoes, cilantro, garlic, lime zest and juice, jalapeno, onions, and a pinch of salt and pepper. Serve immediately, or place in an airtight container and store in the refrigerator for up to 1 week. Yield: 4 cups.

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