These black bean huevos rancheros with fresh salsa and shredded Monterey Jack cheese are a delicious version of the classic Spanish or Mexican "rancher's eggs" dish.
Preparation Time
35 mins
Cooking Time
15 mins
Total Time
50 mins
Calories
440 Calories
Recipe Instructions
Step 1
To make the salsa: Stir tomatoes, green onions, cilantro, lime juice, jalapeno pepper, 1 clove minced garlic, and salt together in a bowl until well blended. Cover and refrigerate until needed.
Step 2
Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
Step 3
Place 1 teaspoon canola oil in a skillet and heat over medium heat. Stir in garlic and cook 1 minute until light brown. Mix in black beans, chicken broth, and chiles; simmer until beans are heated through, about 5 minutes. Turn off the heat and keep warm.
Step 4
Place four tortillas on the prepared baking sheet. Sprinkle cheese evenly over tortillas; top with remaining four tortillas. Cover the baking sheet with aluminum foil.
Step 5
Bake tortillas in preheated oven until cheese melts, about 5 minutes.
Step 6
Place remaining 1 teaspoon canola oil in a skillet; heat over medium heat. Crack eggs into skillet and cook to desired firmness.
Step 7
To assemble huevos rancheros: Place cheese-filled tortillas on four serving plates. Top each tortilla with black bean mixture, a layer of salsa, and an egg. Serve immediately.
Ingredients
4 eggs
¼ cup chopped fresh cilantro
1 clove garlic, minced
2 cloves garlic, minced
½ cup shredded Monterey Jack cheese
½ cup chicken broth
2 tablespoons fresh lime juice
¼ cup sliced green onions
1 (19 ounce) can black beans, drained and rinsed
2 teaspoons canola oil
Salt, to taste
8 (7 inch) flour tortillas
1 ½ cups fresh tomatoes, seeded and finely chopped
1 fresh jalapeno pepper, seeded and finely chopped
