Huevos Rancheros (Paula Deen) |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 2 |
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Ingredients:
2 corn tortillas |
nonstick cooking spray |
1 teaspoon salt |
1 teaspoon pepper |
1 cup refried black beans, heated |
1 tablespoon butter |
2 large eggs |
4 tablespoons quick guacamole, recipe follows |
4 tablespoons refrigerator tomato salsa, recipe follows |
2 tablespoons enchilada sauce |
1 ripe avocado |
juice of 1 lime |
1/2 vidalia onion, chopped finely |
1 tablespoon sour cream |
salt and pepper |
hot sauce |
2 pounds ripe tomatoes, diced |
2 tablespoons finely chopped fresh cilantro |
2 cloves garlic, minced |
zest and juice of 1 lime |
1 medium jalapeno pepper, seeded and minced |
1 small onion, minced |
salt and pepper |
Directions:
1. Preheat the oven to 400 degrees F.
2. Place the tortillas on a large baking sheet. Spray both sides with nonstick cooking spray, and sprinkle with the salt and pepper. Bake for 3 minutes; flip the tortillas, and bake until crispy and lightly browned, about 5 minutes longer.
3. In a medium skillet, heat the refried black beans and 2 tablespoons water over medium heat for about 3 minutes.
4. In a large nonstick skillet, melt the butter over medium heat; cook until the butter starts to foam. Crack the eggs into the skillet and cook for 3 to 4 minutes. Then flip and cook for 1 minute longer, or until desired degree of doneness
5. Spread the beans evenly on each tortilla. Spread 2 tablespoons of the Quick Guacamole over the beans. Top each tortilla with a fried egg, 2 tablespoons of the Refrigerator Tomato Salsa and 1 tablespoon of the enchilada sauce. Serve immediately.
6. Quick Guacamole:
7. In a medium bowl, add the avocado, lime juice, onions and sour cream and mix well. Add salt, pepper and hot sauce to taste.
8. Refrigerator Tomato Salsa:
9. In a large nonreactive bowl, stir together the tomatoes, cilantro, garlic, lime zest and juice, jalapeno, onions, and a pinch of salt and pepper. Serve immediately, or place in an airtight container and store in the refrigerator for up to 1 week. Yield: 4 cups.
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