Huevos Rancheros Recipe

Time30m

Serves4

Sunny side up eggs, corn tortillas, quesadilla jack cheese, ranchero sauce, black beans, smashed avocado, fresh pico, cilantro

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Ingredients

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1
Prepare the Avocado
Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash gently with a fork until desired consistency is achieved. Set aside.
2
Heat the Black Beans
In a small saucepan, heat the canned black beans over medium heat until warmed through, about 5 minutes. Stir occasionally to prevent sticking.
3
Prepare the Pico de Gallo
If using store-bought pico de gallo, set aside. If making fresh, dice tomatoes, onions, and cilantro, mixing them together in a bowl. Season with salt and lime juice to taste.

4
Cook the Eggs
In a non-stick skillet over medium heat, add a bit of oil or butter. Crack the eggs into the skillet, cooking until the whites are set and the yolks are sunny side up, about 3-4 minutes. Season with salt and pepper to taste.
5
Warm the Tortillas
In a separate skillet, warm the corn tortillas over medium heat for about 30 seconds on each side until pliable. Keep them warm by wrapping in a clean kitchen towel.

6
Layer the Ingredients
On each warm tortilla, layer a spoonful of black beans, followed by the sunny side up egg. Pour ranchero sauce generously over the top, then sprinkle with quesadilla jack cheese.
7
Finish with Toppings
Add a dollop of smashed avocado on the side, spoon fresh pico de gallo on top, and garnish with chopped cilantro.