Huevos Rancheros Recipe

Time30m

Serves4

white cheddar / black beans / salsa

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Ingredients

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1
Prepare the Ingredients
Gather all ingredients. Rinse the black beans under cold water and drain. Chop fresh cilantro and set aside.

2
Cook the Black Beans
In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the black beans and season with salt and pepper. Cook for about 5-7 minutes until heated through, stirring occasionally. Remove from heat and keep warm.
3
Cook the Eggs
In a non-stick skillet, heat the remaining tablespoon of olive oil over medium heat. Crack the eggs into the skillet, cooking them sunny-side-up for about 3-4 minutes, or until the whites are set but the yolks remain runny. Season with salt and pepper to taste.
4
Toast the Tortillas
In a separate skillet, lightly toast the corn tortillas over medium heat for about 1-2 minutes on each side until they are soft and slightly crispy.

5
Assemble the Huevos Rancheros
On each of the toasted tortillas, layer the black beans, followed by a sunny-side-up egg. Top the eggs with salsa and sprinkle white cheddar cheese. Garnish with fresh cilantro.