Huevos Rancheros for Six
Ingredients
- 6 corn and wheat tortillas (can also use either corn or flour)
- 6 eggs
- 2 tbsp canola or olive oil
- 1 medium yellow onion, chopped
- 1 large or 2 small jalapeños, finely diced (can also use poblano or Anaheim chilies)
- 1 can whole black beans (14-15 oz.), drained and rinsed
- ½ tbsp lemon pepper, lime pepper, or Tajin
- 1 cup grated sharp white cheddar cheese
- 1 cup grated asiago cheese
Garnishes:
- 3 pitted Kalamata olives, halved
- 1 cup of your favorite salsa (Ben’s salsa of choice is Frontera Double Roasted Tomato Salsa)
- ½ cup sour cream (we use plain nonfat Greek yogurt instead of sour cream for everything, but of course either will work)
- 1 large or 2 small ripe (but firm) avocados, diced or sliced
- 2 green onions, chopped
- 6 sprigs cilantro
Instructions
- Preheat the oven to 300 F.
- Heat oil in a skillet over medium heat and sauté onions and peppers until onions start to look translucent. Add black beans and stir together. (If you are inclined, add some Tajin, lemon pepper, lime pepper, or salt and pepper to the onion-pepper-bean mixture.) Continue to cook until the beans are heated through. Remove from heat.
- Heat tortillas in a dry skillet until they just start to puff up. Transfer them to a baking sheet, lined with parchment paper.
- Spoon a layer of the black bean mixture to cover each tortilla.
- Cook 6 eggs, sunny side up, but not too well done, since you will be cooking the egg again in the oven.
- Carefully transfer the cooked eggs and lay them over the beans on the tortillas.
- Sprinkle a generous layer of the mixed grated cheeses over each egg and the beans.
- Place the baking sheet in the preheated oven and cook for 6-8 minutes, or until the cheese is melted and egg yolks are cooked to desired doneness.
- Garnish with diced avocado, salsa, sour cream, and diced green onions.
Notes
Ben adds the avocado and diced green onions prior to the final baking so they get heated through.