Quick and Easy Huevos Rancheros

Quick and Easy Huevos Rancheros

0 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    35 m
MuskokaJac
Recipe by  MuskokaJac

“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.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  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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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 735 cal
  • 37%
  • Fat
  • 38.9 g
  • 60%
  • Carbs
  • 55.6 g
  • 18%
  • Protein
  • 41.5 g
  • 83%
  • Cholesterol
  • 499 mg
  • 166%
  • Sodium
  • 1744 mg
  • 70%

Based on a 2,000 calorie diet

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