Quick Huevos Rancheros

A simple meal solution to breakfast any day of the week, these Huevos Rancheros also work for a quick lunch or dinner. Whether you make your own pot of black beans or simply open a can or box, it’s a snap to transform them into a this flavorful south-of-the-border eggs dish. Tinker with this according to your personal preference, by adding cheese, avocado, or even leftover vegetables or leafy greens.

Quick and Easy Huevos Rancheros
Ingredients
- 1 corn tortilla
- 3 tablespoons black or pinto beans , drained
- 1 to 2 teaspoons Mexican salsa
- 1 teaspoon extra-virgin olive oil
- 1 egg
- Pinch salt
- 1 to 2 tablespoons grated Cheddar or Jack cheese , or crumbled cotija (optional)
- 1/4 ripe avocado , sliced (optional)
Instructions
-
Put the beans on the tortilla and use a fork to mash them over the surface. Top with salsa.
-
Heat the oil in a medium cast iron or non-stick skillet over medium heat. Crack the egg on one side of the pan. Set the tortilla (beans side up) on the opposite side of the pan to warm.
-
Cook the egg according to your personal preference: sunny side up, over easy, or over hard.
-
When the egg is done, add a pinch of salt. Use a spatula to transfer the egg on top of the beans and then tranfer the huevos to a plate. Garnish with cheese and/or avocado, if desired. Eat with a knife and fork (or plan to get messy and eat like a taco.
Comments
04.19.2018 at 9:07 AM #
Velma Wade
This is a very good recipe. I ‘ve prepared it twice but I scrambled my egg. 👌
04.22.2018 at 7:27 PM #
katiemorford
So glad you like it. Works well with eggs any way you like them!
10.17.2018 at 3:47 AM #
Shannon
Looks yummy! I currently have your crockpot beans going and think those would be great between that tortilla and egg 🙂
10.17.2018 at 3:47 AM #
katiemorford
One of my personal favorite ways to enjoy them!