Quick and Easy Huevos Rancheros

Quick and Easy Huevos Rancheros

3
MuskokaJac 0

"Being Canadian, the only time we were able to enjoy this dish was when we traveled to Cali. When searching for a recipe (including this site) I unfortunately could not find the perfect solution. There were so many different variations with either too many ingredients or missing things we love most. I'm a busy Mom and want EASY so I decided to wing it and came up with my own version. Top with sour cream if desired."

Ingredients

35 m servings 735 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 735 kcal
  • 37%
  • Fat:
  • 38.9 g
  • 60%
  • Carbs:
  • 55.6g
  • 18%
  • Protein:
  • 41.5 g
  • 83%
  • Cholesterol:
  • 448 mg
  • 149%
  • Sodium:
  • 1744 mg
  • 70%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat an oven to 500 degrees F (260 degrees C).
  2. Arrange tostada shells on a baking sheet. Spread a layer of refried beans onto each shell; sprinkle each shell with about 1 tablespoon Cheddar cheese.
  3. Combine chipotle peppers in adobo sauce, salsa, and 1 cup cilantro in a saucepan over medium heat; cook and stir until warm, about 5 minutes.
  4. Put black beans in a microwave-safe bowl; heat in microwave until warm, about 1 minute.
  5. Heat butter in a skillet over medium heat; cook each egg in the melted butter until white is firm and yolk is still together, 2 to 3 minutes. Carefully place each cooked egg atop a tostada shell; sprinkle with remaining Cheddar cheese.
  6. Bake tostadas in the preheated oven until cheese is melted, about 10 minutes.
  7. Place each tostada on a plate; top with salsa mixture and cilantro. Spoon black beans on the side.
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Reviews

3
  1. 3 Ratings

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Absolutely love this recipe...a very satisfying breakfast...holds you over until dinner ! One change I made was I preheated the oven to 450 degrees F and omitted the chipotle peppers.

Great recipe! I omitted the side of black beans As I felt the refried beans took care of business. I will definitely make this again

Being a hot summer day, I heated the tortillas in a cast iron skillet then added the refried beans and cheese then topped with fried egg and salsa. Worked fine!