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My review
Black Bean Huevos Rancheros
6
ZZ
"Layered with black beans plus fresh salsa and shredded Monterey Jack cheese, this is a delicious version of the classic Spanish or Mexican 'rancher's eggs' dish."
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Ingredients
50 m servings 440Original recipe yields 4 servings
- Adjust
- US
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Directions
{{model.addEditText}} Print- To make the salsa, stir the tomatoes, green onions, cilantro, lime juice, jalapeno pepper, 1 clove minced garlic, and salt to taste, together in a bowl until well blended. Cover, and refrigerate until needed.
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
- Place 1 teaspoon canola oil in a skillet, and heat over medium heat. Stir in the garlic, and cook 1 minute until light brown. Mix in the black beans, chicken broth, and chiles; simmer until beans are heated through, about 5 minutes. Turn off heat, and keep warm.
- Place four tortillas on the prepared baking sheet. Sprinkle the cheese evenly over the tortillas. Top with the remaining four tortillas. Cover the baking sheet with aluminum foil.
- Bake tortillas in preheated oven until cheese melts, about 5 minutes.
- Place the remaining 1 teaspoon canola oil in a skillet, and heat over medium heat. Crack eggs into skillet, and cook to desired firmness.
- To assemble huevos rancheros, place filled tortillas on four serving plates. Top each tortilla with black bean mixture, a layer of salsa, and an egg. Serve immediately.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
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Reviews
Read all reviews 5791 Ratings
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Most helpful positive review
12/9/2009
Absolutely delicious! I used a can of diced tomatoes with jalapenos instead of using fresh, a can of diced green chiles and yellow onion. I ended up sautéing ½ a yellow onion and the garlic, a...
Most helpful critical review
10/7/2011
So disappointed! This took a long time to make and was not very good. There needs to be a LOT more cheese than just a half a cup. I didn't understand the point of adding chicken broth to the bea...
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12/9/2009
Absolutely delicious! I used a can of diced tomatoes with jalapenos instead of using fresh, a can of diced green chiles and yellow onion. I ended up sautéing ½ a yellow onion and the garlic, a...
11/2/2010
YUMM!!! I loved this recipe, never before thought to melt the cheese between tortillas first (versus using just tortillas). Love it and love the chipotle chiles, they add extra kick and smokin...
7/20/2008
This was excellent! My fiancé has been begging me to make huevos rancheros for him, and this came out just like he hoped it would! I did use store-bought salsa, though, and scrambled my eggs w...
3/22/2009
A spicy, hearty way to start the day! Great for the weekends when you have more time to spend on breakfast, although this would be great for dinner too. It's very filling - if you have this for ...
3/18/2011
My husband is from Central America and he loved these. He says it's one of his favorite meals I make. I haven't had the time to try it, but the only thing I can imagine making it better is fresh...
6/3/2008
Quick, easy, and awesome. I never imagined that egg + black beans would taste so good! I used my own canned salsa instead of making the pico de gallo. I've never cooked with chipotles before (th...
10/7/2011
So disappointed! This took a long time to make and was not very good. There needs to be a LOT more cheese than just a half a cup. I didn't understand the point of adding chicken broth to the bea...
1/9/2012
Great recipe! It is a little time consuming. I made the salsa and beans at the same time, and then I assemble and cook the eggs as needed. This is my lunch this week! It is so good! New favorite...
3/23/2011
Delicious!! I make this quite often, I use whatever kind of cheese I have on hand. Last time I made it with mashed pinto beans with equally good results as the black beans.