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Huevos Rancheros Recipe by Paula Deen

Easy Level
30 MIN 10 Prep + 20 Cook
Servings
$ /Serving
Print
Easy Level
30 MIN 10 Prep + 20 Cook
2 Servings
$ /Serving

Huevos Rancheros Recipe by Paula Deen

Easy Level
30 MIN 10 Prep + 20 Cook
2 Servings
$ /Serving

Ingredients

  • 2 corn tortillas
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 cup refried black beans, heated
  • 1 tablespoon butter
  • 2 large eggs
  • 4 tablespoons guacamole
  • 4 tablespoons tomato salsa
  • 2 tablespoons enchilada sauce

Preparation

Preheat the oven to 400°F.

 

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.

 

In a medium skillet, heat the refried black beans and 2 tablespoons water over medium heat for about 3 minutes.

 

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

 

Spread the beans evenly on each tortilla. Spread 2 tablespoons of the guacamole over the beans. Top each tortilla with a fried egg, 2 tablespoons of the salsa and 1 tablespoon of the enchilada sauce. Serve immediately.

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