Huevos Rancheros

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Recipe Courtesy of

Servings: 2 servings
Prep Time: 30 min
Cook Time: 15 min
Difficulty: Easy

Ingredients Add to grocery list

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

Quick Guacamole:
1 ripe avocado
Juice of 1 lime
1/2 Vidalia onion, chopped finely
1 tablespoon sour cream
Salt and pepper
Hot sauce

Tomato Salsa:
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






Preheat the oven to 400 degrees 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 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.

Quick Guacamole:  In a medium bowl, add the avocado, lime juice, onions and sour cream and mix well. Add salt, pepper and hot sauce to taste.

Tomato Salsa:
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.

Show: Paula's Best Dishes, Episode: Southwest Flair
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Love yours & your sons recipes , I'm type 2 so I try to make my Food light . My son gave me a set of your pots, I told him now I need some recipe books. Lol

By Anonymous on January 07, 2014

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