Rating: 4.5 stars
105 Ratings
  • 5 star values: 80
  • 4 star values: 20
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0

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

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

440 calories; protein 22.7g; carbohydrates 52.9g; fat 16.5g; cholesterol 213.7mg; sodium 893.3mg. Full Nutrition
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