California Black Bean Huevos Rancheros

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 California 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!


Serves: 2
  4-6 corn tortillas
can  black beans, drained a rinsed
  6 eggs
cup  Cotija Cheese (a mild Mexican cheese made with cow's milk) or cheese of your choice
cup  salsa
  avocado, peeled and sliced
  As needed  vegetable oil

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


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!

Get more recipes like this from A Feast for the Eyes

Debby F.

Debby F.

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