Huevos Rancheros Recipe
Super easy to make, it made we wonder why I never made Huevos Rancheros before. Hungry and wanting something filling, but quick to make since it was for lunch on a work day, I decided to made my own version of Huevos Rancheros for Patrick and me, based on what I had in the pantry. It was really good, devoured in minutes and left us feeling very satisfied.
1 can of black beans
Shredded Mexican mix cheese (plain shredded cheddar is fine as well)
½ medium onion, diced
1 TBS sofrito
Egg (1 per tortilla)
Sour cream (optional)
1 TBS cooking oil
1/2 cup water
Heat the oil in a small saucepan/pot.
When hot, add in diced onion and sauté until somewhat translucent.
Add in the sofrito and mix well.
Add in water and black beans. Cook for 10-15 minutes or until the water is pretty much gone.
While beans are cooking, fry your eggs (to your liking) in a separate pan. People usually prefer the egg yolk to be runny. Set aside when done.
Mash the black beans.
Heat the corn tortillas. Now begin assembly.
Spread a good amount of the black bean mixture on each tortilla.
Top with salsa.
Top with shredded cheese.
Top with egg.
Serve with sour cream on the side.