Description
Start the day with boldly flavored huevos rancheros, the classic Mexican breakfast of pan-fried tortillas, refried beans, sunny-side up eggs, fresh avocado and plenty of salsa.
Ingredients
- 2 teaspoons canola oil
- 8 corn tortillas (6 inches)
- 1/2 small onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon chili powder
- 3/4 teaspoon salt, divided
- 1/2 teaspoon ground cumin
- 1/4 teaspoon pepper, divided
- 1 can (15 ounces) black beans, rinsed and drained
- 2 tablespoons water
- 8 large eggs
- 2 medium ripe avocado, peeled, sliced
- 1/2 cup salsa
- 1/2 cup pico de gallo
- 3 tablespoons chopped fresh cilantro
Directions
- Heat oil in a large skillet over medium-high heat. Add corn tortillas; fry 30-60 seconds per side or until crispy. Set aside.
- To the same skillet, add onion; cook until tender, 3-4 minutes. Stir in garlic, chili powder, 1/2 teaspoon salt, cumin and 1/8 teaspoon pepper; cook one minute longer. Add black beans and water; simmer until thickened, about 3-4 minutes. Remove to a bowl; use the back of a fork to smash black beans.
- Reduce skillet heat to medium; coat with cooking spray. Break eggs, 1 at a time, into pan; reduce heat to low. Cook until whites are set and yolks begin to thicken, turning once if desired. Sprinkle cooked eggs with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
- Spread black beans on fried tortillas; top with one cooked egg and slices of avocado. Top with salsa, pico de gallo and cilantro.
