Huevos Rancheros
A classic Mexican breakfast featuring fried eggs served on warm tortillas with flavorful ranchero salsa and hearty refried beans.
10 min
Prep
10 min
Cook
4
Serves
380
Calories
Macros · per serving
18g protein
45g carbs
15g fat
Ingredients
For 4 servings
- 4 eggs
- 4 corn tortillas
- 1 cup canned black beans
- 2 tablespoons olive oil
- 1 onion
- 2 cloves garlic
- 2 tomatoes
- 1 jalapeño
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 lime
- cilantro — to taste
- salt — to taste
- black pepper — to taste
- 1 cup cheddar cheese
- 1/2 cup water
Instructions
- 1
Dice the onion, tomatoes, and jalapeño. Mince the garlic.
- 2
Heat 1 tablespoon of olive oil in a pan over medium heat. Sauté the onion and garlic until fragrant.
- 3
Add the tomatoes, jalapeño, cumin, oregano, salt, and pepper to the pan. Cook until the tomatoes soften.
- 4
Blend half of the cooked mixture with 1/2 cup water until smooth, then return to the pan. Simmer until slightly thickened.
- 5
Rinse and drain the black beans. In a separate pan, heat 1 tablespoon of olive oil and cook beans until warmed through.
- 6
Heat tortillas in a dry pan over medium heat until soft and pliable.
- 7
In a clean pan, fry the eggs to your preference using remaining olive oil.
- 8
Assemble each serving by placing a tortilla on a plate, spreading refried beans, topping with eggs, and spooning over ranchero salsa.
- 9
Garnish with grated cheddar cheese, fresh cilantro, and a wedge of lime.
Cook it this week.
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