Recipe courtesy of Victor Valens
Ranchero Cubano
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1215
- Total Fat
- 107
- Saturated Fat
- 50
- Carbohydrates
- 45
- Dietary Fiber
- 9
- Sugar
- 12
- Protein
- 25
- Cholesterol
- 508
- Sodium
- 1429
- Total: 55 min
- Prep: 15 min
- Cook: 40 min
Ingredients
4 eggs
Butter, for frying
4 corn tortillas
1/2 cup shredded cheddar
Canned or homemade black beans
Creole sauce, recipe follows
Creole Sauce:
5 garlic cloves, chopped
1/2 green pepper, chopped
1/2 red pepper, chopped
1/2 onion, chopped
1/4 cup olive oil
1 teaspoon chopped fresh oregano leaves
1/2 teaspoon ground cumin
1 (#10)* can tomato sauce
1 (#10)* can water
Salt and pepper
Directions
- In a large pan, cook eggs in butter sunny-side up or over easy. When eggs are just about done, divide tortillas between 2 plates and top with the cheese. Heat in microwave until cheese is melted. Top each tortilla with an egg and top the whole thing with black beans and Creole Sauce.
Creole Sauce:
- Saute the garlic, peppers, and onion in olive oil until translucent. Add the remaining ingredients and simmer for about 1/2 hour or until all the flavors have blended to your liking. You'll have extra sauce to use for other recipes. It only gets better with age!
Cook’s Note
*#10 can is approximately equal to 5 (28-ounce) cans.