Huevos Rancheros Salad

November 2010
Huevos Rancheros Salad

by 3 people

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Makes: 4 servings

Prep: 20 mins

Cook: 10 mins

  • 1/2 cup plus 3 tablespoons store-bought tomatillo salsa
  • 1/4 cup extra-virgin olive oil
  • Salt and pepper
  • 1 15 ounce can  black beans, rinsed
  • 4 cups tortilla chips
  • 4 ounces monterey jack cheese, shredded (about 1 cup)
  • 3/4 head iceberg lettuce, shredded
  • 4 eggs
  1. Preheat the broiler. Line a baking sheet with parchment. In a medium bowl, whisk together 1/2 cup salsa and 2 tablespoons olive oil; season with salt and pepper.
  2. In a small bowl, mash half of the black beans with the remaining 3 tablespoons salsa.
  3. Arrange the tortilla chips on the prepared pan and top with the mashed beans and the cheese. Broil until melted, about 3 minutes.
  4. In a bowl, toss the lettuce and remaining black beans with the salsa. Divide the tortilla chips among 4 plates; top with the salad.
  5. In a large nonstick skillet, fry the eggs in the remaining 2 tablespoons olive oil over medium-high heat. Place an egg on top of each salad.