Huevos Rancheros with Black Beans
Huevos rancheros with black beans make a familiar breakfast of warm tortillas, creamy beans, eggs and salsa.
Ingredients
- 8 large eggs
- 4 6-inch corn tortillas
- 1 15-ounce can black beans drained and rinsed; about 1 1/2 cups
- 1 cup jarred tomato salsa mild
- 2 oz cheddar shredded
- 1 tbsp olive oil divided
- 1/2 tsp ground cumin
- 1/4 cup water
- 2 tbsp fresh cilantro chopped
Instructions
- Put drained beans, the measured water and cumin in a small saucepan. Simmer 5–7 minutes, stirring and mashing about half the beans, until creamy but still spoonable. Keep warm. Heat salsa in a separate small pan until steaming.
- Brush tortillas with 1 teaspoon of the oil total. Warm them in a skillet over medium heat, about 30–45 seconds per side, then hold in a clean towel.
- Heat the remaining 2 teaspoons oil in a large nonstick skillet. Cook eggs in two batches of four over medium-low heat, covering briefly if useful, until whites and yolks are set. Use pasteurized eggs if choosing a softer yolk, which carries more food-safety risk.
- Set one warm tortilla on each plate. Divide beans among them, add two eggs each, then top with one quarter of the hot salsa, cheddar and cilantro. Serve immediately.
Notes
One tortilla, two eggs and one quarter of beans, salsa, cheese and cilantro. All listed sauces, sides and toppings are included; extra serving suggestions are separate. Nutrition is estimated and changes with brands and portions.