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Skillet Huevos Rancheros
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Skillet Huevos Rancheros

A simple and flavorful recipe that's sure to be a favorite.

Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 1
Course: Breakfast
Cuisine: Mexican

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

    Cup of Yum
  1. Preheat the oven to 400 degrees. Coat a small cast iron pan with cooking spray.
  2. Heat the oil in a small skillet over medium heat. Add the onion and sauté for 3-5 minutes or until softened.
  3. 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.
  4. 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.
  5. Place the tortilla on the bottom of the prepared cast iron skillet. Spoon some of the black bean mixture on top of the tortilla.
  6. Crack one or two eggs in the center. Sprinkle a few diced tomatoes on top.
  7. Place into the oven and cook for 10-12 minutes or until the whites are cooked through but the yolks are still runny.
  8. Remove from the oven and top with diced jalapeno, fresh cilantro, and cotija cheese.
  9. Serve with salsa and lime wedges on the side. Enjoy!