Ingredients
Beans and Salsa
- 2 (15-ounce) cans black beans, drained and rinsed
- 1½ cups salsa, store-bought or homemade, plus more for serving
- ½ teaspoon sea salt
Tortillas and Eggs
- 8 (6-inch) corn tortillas
- 4 large eggs, fried to preference
Garnishes
- Cotija cheese, for serving
- Fresh cilantro, for serving
- Sliced avocado, for serving
- Hot sauce, for serving
Instructions
- Simmer the Beans: In a medium skillet, combine the drained and rinsed black beans, salsa, and sea salt. Bring to a simmer over medium heat. Cook while stirring occasionally until most of the liquid has absorbed, about 5 to 7 minutes, allowing the flavors to meld.
- Toast the Tortillas: Heat a second medium skillet over medium heat. Add one corn tortilla and cook for approximately 30 seconds on each side, until toasty and warmed through. Repeat this process with all 8 tortillas to create a light crispness without burning.
- Prepare the Eggs: Fry the large eggs in a skillet to your preference—sunny side up, over easy, or fully cooked—according to your taste.
- Assemble the Huevos Rancheros: Divide the toasted tortillas evenly among 4 plates (two per plate). Spoon about 1 cup of the warm bean and salsa mixture over each tortilla. Top each with a freshly fried egg.
- Garnish and Serve: Garnish each serving with a sprinkle of cotija cheese, fresh cilantro leaves, sliced avocado, additional salsa, and a dash of hot sauce to taste. Serve immediately for best flavor and texture.
Notes
- Use homemade salsa for a fresher flavor or your favorite store-bought brand for convenience.
- To make the dish vegetarian, ensure your salsa has no animal-derived ingredients.
- For a gluten-free option, verify that the corn tortillas are certified gluten-free.
- Adjust the spice level by varying the amount of hot sauce or salsa heat.
- Frying eggs can be customized: poached or scrambled eggs can also be used if preferred.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
