Huevos Rancheros

Mexican · 20 min · Beans · vegetarian

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Ingredients

• 4 corn tortillas
• 4 large eggs
• 1 cup canned refried pinto beans
• 3 ripe tomatoes
• 1 serrano chile
• 1/2 white onion
• 1 garlic clove
• 1/3 cup crumbled queso fresco
• 3 tbsp vegetable oil
• 2 tbsp fresh cilantro

Method

1. Char tomatoes, serrano, onion, and garlic in a dry skillet over medium-high for 6 minutes, turning until blistered.
2. Blend the charred vegetables with a pinch of salt into a loose ranchera salsa, then simmer in a saucepan for 5 minutes.
3. Warm the refried beans in a small pot over low heat, loosening with a splash of water.
4. Lightly fry each tortilla in 1 tbsp oil for 20 seconds per side until pliable, then set on plates.
5. Fry the eggs sunny-side up in the same skillet for 3 minutes until whites set.
6. Spread beans on each tortilla, top with an egg, ladle warm salsa around, and finish with queso fresco and cilantro.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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