California Black Bean Huevos Rancheros

HomeRecipesMeals & Dishes7 Ingredients or LessCalifornia Black Bean Huevos Rancheros

When I was gifted with a dozen farm fresh eggs, and some beautiful California grown avocados, I decided that Huevos Rancheros would be the perfect way to enjoy these. I made a homemade salsa to go with this. What a tasty and hearty breakfast!

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Serves: 2

Ingredients
Instructions

4-6 corn tortillas 1 can black beans, drained a rinsed 6 6 eggs 1 cup Cotija Cheese (a mild Mexican cheese made with cow's milk) or cheese of your choice 1 cup salsa 1 avocado, peeled and sliced As needed vegetable oil

Heat the black beans. Add a splash of chicken stock and lightly mash. I like to leave them chunky and some whole. Heat a little bit of vegetable oil and lightly cook the corn tortillas; drain and pat dry and set aside. Cook eggs (2 per serving) sunny side up. Preheat the broiler: Layer 2-3 corn tortillas, then a layer of black beans. Sprinkle a little Cotija cheese on top and broil for about 30-45 seconds– enough to melt the cheese. Add a layer of salsa, then the eggs. Garnish with a little more Cotija Cheese and an ample amount of fresh avocado– the best part!

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Did You Know?

There are lots of quick and easy recipes on this site. Some have more than 7 ingredients, but most can be prepared in 15 minutes or less. Even with simple recipes it helps to know how to store avocados before you use them and if you have any left over.