Huevos Rancheros Recipe
"Where to Eat Hotlist" Condé Nast Traveler Called "Huevos Rancheros of the Gods" by Roadfood.com, our crisp flour tortilla is layered with buttery hash browns, spicy black beans, soft-scrambled eggs, and a blend of 3 cheeses. Baked to a golden brown, it's then topped with sour cream and hand chopped pineapple-peppadew salsa.
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Ingredients
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Tortilla Base
Hash Browns
Black Beans
Eggs
Cheese Blend
Toppings
Method
Prepare the Tortilla Base
- 1
Preheat the oven
Preheat your oven to 375°F (190°C).
- 2
Butter the tortillas
Spread butter on both sides of each flour tortilla and place them on a baking sheet.
Cook Hash Browns
- 3
Prepare Black Beans
- 4
Heat black beans
In a small saucepan, combine black beans, cumin, and garlic powder. Heat over medium heat until warmed through, about 5 minutes.
Scramble Eggs
- 5
Assemble the Dish
- 6
Layer ingredients
On each buttered tortilla, layer the crispy hash browns, followed by the warmed black beans, and the scrambled eggs.
- 7
Add cheese
Sprinkle the cheese blend generously over the top of the layered ingredients.
Bake the Huevos Rancheros
- 8
Bake
Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the cheese is melted and bubbly.
Serve with Toppings
- 9
Add toppings
Remove from the oven and top with sour cream, chopped pineapple, peppadew peppers, and fresh cilantro.
- 10
Serve immediately
Cut into wedges and serve hot.
