Quick and Easy Huevos Rancheros |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Being Canadian, the only time we were able to enjoy this dish was when we traveled to Cali. When searching for a recipe (including this site) I unfortunately could not find the perfect solution. There were so many different variations with either too many ingredients or missing things we love most. I'm a busy Mom and want EASY so I decided to wing it and came up with my own version. Top with sour cream if desired. Ingredients:
8 corn tostada shells |
1 (16 ounce) can refried beans |
2 cups shredded cheddar cheese, divided |
1 (7 ounce) can chipotle peppers in adobo sauce |
1/2 (8 ounce) jar salsa |
2 cups chopped fresh cilantro, divided |
1 (15 ounce) can black beans, drained |
1 tablespoon butter, or as needed |
8 eggs |
Directions:
1. Preheat an oven to 500 degrees F (260 degrees C).
2. Arrange tostada shells on a baking sheet. Spread a layer of refried beans onto each shell; sprinkle each shell with about 1 tablespoon Cheddar cheese.
3. Combine chipotle peppers in adobo sauce, salsa, and 1 cup cilantro in a saucepan over medium heat; cook and stir until warm, about 5 minutes.
4. Put black beans in a microwave-safe bowl; heat in microwave until warm, about 1 minute.
5. Heat butter in a skillet over medium heat; cook each egg in the melted butter until white is firm and yolk is still together, 2 to 3 minutes. Carefully place each cooked egg atop a tostada shell; sprinkle with remaining Cheddar cheese.
6. Bake tostadas in the preheated oven until cheese is melted, about 10 minutes.
7. Place each tostada on a plate; top with salsa mixture and cilantro. Spoon black beans on the side.
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