Skillet Huevos Rancheros
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Skillet Huevos Rancheros
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
- 1 tbsp vegetable oil
- ¼ onion sliced, sweet yellow
- black bean drained & rinsed, canned
- 3 tbsp enchilada sauce
- oregano to taste, dash
- Coriander to taste, dash
- cumin to taste, dash
- garlic powder to taste, dash
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
- 1 corn tortilla
- 2 egg
- 3 grape tomatoes diced
- 2 tsp jalapeño diced
- 1 tbsp cilantro fresh
- 2 tsp cotija cheese crumbled
- salsa
- lime wedges
Instructions
- Preheat the oven to 400 degrees. Coat a small cast iron pan with cooking spray.
- Heat the oil in a small skillet over medium heat. Add the onion and sauté for 3-5 minutes or until softened.
- Add the rinsed and drained black beans to the skillet and the enchilada sauce. Season with a couple of dashes of oregano, coriander, cumin, garlic powder, sea salt, and freshly cracked pepper, to taste. Cook for 3-5 minutes. Remove from heat.
- Heat the tortilla over a gas flame on both sides for 20-30 seconds, OR heat in a microwave for 10 seconds, or until pliable.
- Place the tortilla on the bottom of the prepared cast iron skillet. Spoon some of the black bean mixture on top of the tortilla.
- Crack one or two eggs in the center. Sprinkle a few diced tomatoes on top.
- Place into the oven and cook for 10-12 minutes or until the whites are cooked through but the yolks are still runny.
- Remove from the oven and top with diced jalapeno, fresh cilantro, and cotija cheese.
- Serve with salsa and lime wedges on the side. Enjoy!
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