Huevos Rancheros
- Gluten Free
- Vegetarian
Why we love it:
Ingredients
- 8 Corn Tortillas
- 1 teaspoon Vegetable Oil
- 1 15-ounce can Pinto Beans
- 1 Tablespoon Chili Powder
- 2 teaspoons Unsalted Butter (divided)
- 8 Eggs (or 4 - depending how many you want per person)
- 1⁄2 teaspoon Kosher Salt
- 1⁄4 teaspoon Black Pepper (freshly cracked)
- 1 cup Cheddar Cheese (shredded)
- 2 cups Salsa (or enchilada sauce)
- 1 Avocado
- 1 Lime
- 4 teaspoons Sour Cream
Cooking Instructions
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1. PREHEAT THE OVEN TO 425 DEGREES
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2. TORTILLAS
Brush the tortillas with oil on both sides and divide them between 2 baking sheets so they aren’t touching. Bake for about 5 - 6 minutes, flipping once, so they become crispy and golden at the edges.
Remove when done.
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3. BEANS
Meanwhile, drain the beans and add to a small pot. Add the chili powder and ½ of the butter and bring to a simmer over medium heat. Mash with a fork to get a thicker consistency but some chunks are good.
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4. EGGS
Melt the remaining butter in batches in a sauté pan and crack in the eggs to cook them sunny side up. If you’re doing 2 eggs per pan, you might need to do 2 batches. Sprinkle with a pinch of salt and pepper to taste. Let the eggs sizzle without touching them until the center yolk is just set (or cover and cook longer to meet your preference).
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5. CHEESE
While the eggs are cooking, smear 4 of the tortillas with beans. Top with cheese evenly (or to taste). And spoon the salsa evenly over the other 4 tortillas. Return to the oven for about 3 minutes or until the cheese has melted.
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6. ASSEMBLE
Slide the salsa topped tortillas onto the bean topped ones. Top each with an egg.
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7. SERVING
Serve on a plate garnished with sliced avocado, a slice of lime, and a dollop of sour cream.