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Huevos Rancheros with Black Beans
Huevos Rancheros with Black Beans
- Recipe Submitted by Seattle Girl on 10/23/2010
Category: Omelets & Frittas, Quick & Easy, United States, Vegetarian, Black Beans, North American, Mexican, Breakfast
Ingredients List
- 6 tbsp vegetable oil
- 6 6-inch corn tortillas
- 3-4 ounces sharp cheddar cheese, shredded
- 6 eggs
- salt and pepper, to taste
- Goya black bean soup, warmed up
- your choice of tomato-chili salsa
- 2 tbsp chopped fresh cilantro
Directions
This is a quick, easy and very tasty version of the classic Mexican breakfast dish.
Directions:
Heat 1 tablespoon oil in a 10-inch heavy skillet over moderate heat until hot but not smoking.
Place the first tortillas in skillet and cook 30 seconds or until golden brown. Flip it over using tongs.
Sprinkle approximately 1/2 ounce of the cheddar over the browned side and let it melt. Break a single egg over the melting cheddar. Season with salt and pepper, to taste.
When the egg white is about halfway set, flip the whole thing over. Cook it for a few minutes on the other side, then transfer it to a plate and keep warm, covered, while you cook the remaining 5 tortillas and eggs in remaining tablespoon oil in the same manner.
Serve 2 or 3 tortillas on each plate, slightly overlapping. Sprinkle with cilantro. Add the Goya black beans and salsa on top to create the perfect mid-morning fare.
Enjoy!
Directions:
Heat 1 tablespoon oil in a 10-inch heavy skillet over moderate heat until hot but not smoking.
Place the first tortillas in skillet and cook 30 seconds or until golden brown. Flip it over using tongs.
Sprinkle approximately 1/2 ounce of the cheddar over the browned side and let it melt. Break a single egg over the melting cheddar. Season with salt and pepper, to taste.
When the egg white is about halfway set, flip the whole thing over. Cook it for a few minutes on the other side, then transfer it to a plate and keep warm, covered, while you cook the remaining 5 tortillas and eggs in remaining tablespoon oil in the same manner.
Serve 2 or 3 tortillas on each plate, slightly overlapping. Sprinkle with cilantro. Add the Goya black beans and salsa on top to create the perfect mid-morning fare.
Enjoy!
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