My son asked me why I wasn’t going to blog about Huevos Rancheros, and I told him I’m not an expert in the field of Mexican cuisine. I really didn’t think I should be posting about something I knew so little about it. I’m sure my version doesn’t even come close to the traditional version. But my son reminded me blogging is about individuality and you share what works for you. And my, oh my, does Huevos Rancheros work for me, breakfast, lunch and even quick dinners. As I said, I had no intention of posting, but I took a picture anyway. I’ve come to the point where I want to photograph any and all food. It’s become a real obsession, and I’m glad I snapped this one, before it disappeared.  All the colors of the rainbow pop out on this plate. Enjoy!

 

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Easy Huevos Rancheros

A crispy tortilla topped with cheese, fried egg, black beans, avocado slices, cherry tomatoes, cilantro and fresh salsa! 

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2

Ingredients

  • 2 tortillas use corn tortillas for gluten free
  • 1/4 cup Cheddar cheese
  • 2 eggs
  • ½ cup black beans
  • 6 cherry tomatoes sliced
  • half an avocado peeled and sliced
  • pico de gallo salsa or ranchero sauce
  • sea salt and pepper
  • cilantro leaves removed and chopped

Instructions

  1. Spray a large cast iron skillet with cooking spray and heat to medium heat. Place tortilla in center of skillet. When the tortilla begins to puff or form bubbles flip to the other side. Turn heat to low, and sprinkle with a thin layer of shredded cheese. When cheese is about half-way melted Set aside and keep warm. Repeat with other tortilla

  2. Spray additional cooking spray in the same skillet. Crack two eggs into the same pan and salt and pepper as desired. When the white starts to set, flip the egg just for a few seconds, until the yolk is lightly cooked. Remove and place one egg on top of a tortilla. 

  3. Add black beans and tomatoes to the same skillet and cook and stir for about 1 minute. Divided ingredients in half and add evenly to the top of the tortillas.

  4. Add avocado slices, a little ranchero sauce, salsa or pico de gallo.

  5. Season with sea salt and pepper if desired.

  6. Garnish with cilantro.

 

 

 

 

 

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