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Huevos Rancheros with Salsa Verde and Black Beans
DESCRIPTION
Huevos rancheros are a delicious and healthy Mexican breakfast with eggs, beans, cheese, and salsa verde on tortillas.
INGREDIENTS
- 4 corn tortillas 6 inches in diameter
- 1 cup salsa verde
- 3/4 cup canned black beans drained and rinsed
- 4 eggs
- 1 tablespoon olive oil
Toppings:
- crumbled cheese cotija, jack, queso fresco, or feta
- chopped fresh cilantro
- freshly ground black pepper
- salt
INSTRUCTIONS
-
Warm the tortillas: One at a time, warm the tortillas on an oiled pan over medium heat until hot. Alternatively, use tongs and hold them directly over an open gas flame to give them a bit of charring. Transfer the warmed tortillas to a plate.
- Add salsa verde and beans: Spoon about half of the salsa verde onto the tortillas, reserving the rest for later. Distribute the black beans among the tortillas.
- Fry the eggs: Heat an oiled pan over medium for a few minutes until hot. Crack an egg over the pan and fry until the whites are set but the yolk is still liquid. Transfer the egg to a tortilla. Repeat with the remaining eggs. Add more oil if the pan gets too dry.
- Add everything else: Add toppings as desired, such as crumbled cheese, cilantro, pepper, and salt. Spoon remaining salsa verde on top. Serve immediately.
- Warm the tortillas: One at a time, warm the tortillas on an oiled pan over medium heat until hot. Alternatively, use tongs and hold them directly over an open gas flame to give them a bit of charring. Transfer the warmed tortillas to a plate.
- Add salsa verde and beans: Spoon about half of the salsa verde onto the tortillas, reserving the rest for later. Distribute the black beans among the tortillas.
- Fry the eggs: Heat an oiled pan over medium for a few minutes until hot. Crack an egg over the pan and fry until the whites are set but the yolk is still liquid. Transfer the egg to a tortilla. Repeat with the remaining eggs. Add more oil if the pan gets too dry.
- Add everything else: Add toppings as desired, such as crumbled cheese, cilantro, pepper, and salt. Spoon remaining salsa verde on top. Serve immediately.
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