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Huevos Rancheros

I think my doctor’s going to yell at me for all the eggs I’ve been eating lately, but I just can’t help it. I love eggs. I think I’ve found my new go to breakfast…or dinner…or make that lunch. I know huevos rancheros is normally a breakfast, but we just ate this for dinner the other day and almost had it again last night (luckily for my cholesterol, my boyfriend convinced me that other food does exist so we decided on something else).

Huevos Rancheros

You could use this as an easy father’s day breakfast as it’s very easy to adjust the number of servings. All you do is fry up more tortillas and eggs! You could even set out a toppings bar. That way people could add as much or as little as they want of all sorts of toppings.

Huevos Rancheros

While my egg motto is the runnier the better, this would be one dish in which you could fully cook the yolk or even add scrambled eggs. The beans are like the glue of the whole dish and should not be left out. If you’re not crazy about black beans, refried beans would work just as well. They make it incredibly filling, and after two tortillas I am done.

Huevos Rancheros

 

Huevos Rancheros

  Huevos Rancheros
 
Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 20 mins
Makes: 2 servings
 
Ingredients:

Oil, I used olive oil but I do think an oil with a higher smoke tolerance would've been better
4 small tortillas, mine said table size
1 can (15.25 oz) of black beans, I used low sodium ones
1/4 of a bell pepper, any color will work
1/2 of a small tomato
4 eggs
Salsa

 
Directions:

1) In a small saucepan, pour in the beans.  Warm beans over medium to low heat, stirring every once and a while. 
     Keep the beans on the burner while do you the remaining steps.

2) Heat a medium sized skillet with oil and place one tortilla in it.  Flip after a few minutes, and cook on the other side. 
     The sides should be a nice golden brown and there spots of color will appear.  If needed, flip again and cook on the original side. 
     Once finished, place the tortilla on a paper towel covered plate. Do the same with the next tortilla until all are cooked.

3) While the tortillas are cooking, dice the bell pepper and tomatoes.

4) Once the tortillas are lightly fired, scoop on some beans.  You may not need the whole can. 
     We used about half and were able to store the other half for a later date.

5) Cook the eggs to your liking.  If cooking sunny side up, my preference, cook the eggs one at a time in the same skillet used for the tortillas. 
     Place a lid over the eggs until the whites are cooked, but the yolks still move. 

6) Place the cooked egg on top of the beans and top with the bell pepper, tomatoes, and salsa.

 

  © UPSIDE DOWN PEAR. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.   

 


AdmirorFrames 2.0, author/s Vasiljevski & Kekeljevic.
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