Huevos Rancheros

Total Time:
45 min
Prep:
30 min
Cook:
15 min

Yield:
2 servings
Level:
Easy

CATEGORIES
Ingredients
  • 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
Directions

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.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Huevos Rancheros with Clam Salsa on Handmade Sopes

    Recipe courtesy of Orchid Paulmeier