Huevos Rancheros

Huevos Rancheros
William Meppem
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preparation
15
minutes
cooking
20
minutes
Serves 4

Ingredients

4
6- to 8-inch soft corn tortillas
1/2
teaspoon
ground cumin
1
16-ounce can black beans, rinsed and drained
1
chipotle chili in adobo sauce, diced; or 1/2 teaspoon crushed red pepper flakes (optional)
1/2
cup
mild salsa
4
large eggs, fried
2/3
cup
shredded Monterey Jack cheese
1
ripe avocado, sliced

Directions

  1. Heat oven to 425° F.
  2. Put the tortillas on a baking sheet and place in the oven to warm, about 5 minutes. (Cover with foil if you don’t like crisp tortillas.)
  3. Toast the cumin in a small, dry saucepan over medium heat until aromatic, about 3 minutes. Add the beans and chipotle or red pepper (if using).
  4. Remove the tortillas from the oven. Spoon some beans onto each, then top each with some salsa, 1 fried egg, and some cheese.
  5. Bake until the cheese has melted. Serve with the avocado.
Jane Kirby
March 2003

Nutritional Information

  • Per Serving
  • Calories From Fat 166
  • Fat 18 g
  • Sat Fat 6 g
  • Cholesterol 228 mg
  • Sodium 502 mg
  • Protein 17 g
  • Carbohydrate 29 g
  • Sugar 2 g
  • Fiber 9 g
  • Iron 3 mg
  • Calcium 217 mg
What does this mean? See Nutrition 101.

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