Huevos Rancheros Recipe

Cooking Directions

1. 1

   Prepare the Refried Beans

   In a skillet, heat the olive oil over medium heat. Add the cooked pinto beans and mash them with a fork or potato masher. Cook for about 5-7 minutes until heated through and slightly crispy. Season with salt and pepper to taste.

2. 2

   Fry the Tortillas

   In another skillet, lightly fry the corn tortillas in a bit of olive oil until they are crispy on both sides. Remove and drain on paper towels.

3. 3

   Scramble the Eggs

   In a bowl, beat the eggs with a pinch of salt and pepper. In the same skillet used for the tortillas, add a little more olive oil if needed and pour in the beaten eggs. Scramble them over medium heat until just set.

4. 4

   Assemble the Dish

   On each plate, layer a crispy tortilla, top with a generous scoop of refried beans, and then add the scrambled eggs. Spoon salsa ranchero over the top and sprinkle with shredded Monterey Jack cheese and chopped cilantro.

5. 5

   Serve

   Serve immediately while hot, garnished with additional cilantro if desired.