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!
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
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