Huevos Rancheros is a great way to spice up breakfast. Sunnyside up eggs with a runny yolk over warm corn tortillas, chunky salsa, black beans, cilantro, and queso fresco will start your day off right!
Servings 4 people
- 4 corn tortillas
- 2 tablespoons vegetable oil
- 4 eggs
- ½ cup chunky salsa
- ½ cup black beans rinsed and drained
- 2 tablespoons queso fresco crumbled
- 2 tablespoons cilantro
- Salt and pepper to taste
- Jalapeno slices for garnish (optional)
- Avocado slices for garnish (optional)
Heat 1 tablespoon vegetable oil in a medium non-stick pan over medium heat. Add one corn tortilla, heating for 30-60 seconds on each side, or until lightly browned and starting to bubble. Remove to a plate and repeat with remaining tortillas. You can place them in a warm oven to keep them hot.
In the same pan, crack 2 eggs, cooking to desired doneness. I nice runny yolk with cooked whites will be about 3 minutes. Repeat with remaining 2 eggs.
Place on hot corn tortillas on serving plates. Divide black beans among tortillas, lightly mashing with a fork.
Calories: 239kcal | Carbohydrates: 19g | Protein: 10g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 168mg | Sodium: 359mg | Potassium: 287mg | Fiber: 4g | Sugar: 1g | Vitamin A: 465IU | Vitamin C: 0.6mg | Calcium: 103mg | Iron: 1.7mg