Huevos Rancheros

February 2009
Huevos Rancheros

by 7 people

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Makes: 4 servings

Prep: 10 mins

Cook: 10 mins

  • 1 14 1/2 ounce can  diced tomatoes, drained
  • 1 small onion, quartered
  • 1/4 cup cilantro leaves, plus more for garnish
  • 1 jalapeno chile, halved and seeded
  • Cooking spray
  • 7 large eggs, lightly beaten
  • Salt and pepper
  • 1 15 ounce can  black beans, rinsed
  • 8 small corn tortillas, warmed
  • 1/2 cup shredded monterey jack cheese (about 2 ounces)
  • 1/4 cup light sour cream
  1. Using a food processor, pulse together the tomatoes, onion, cilantro and jalapeno until chunky.
  2. Coat a large skillet with cooking spray and heat over medium-high heat. Add the eggs, season with salt and pepper and scramble for 3 to 4 minutes. Transfer to a large plate.
  3. Wipe out the skillet, add the beans and 2 tablespoons water and cook over medium heat until warmed through; transfer to a bowl. Wipe out the skillet, add the salsa, season with salt and cook for 5 minutes.
  4. Divide the tortillas among 4 plates and top with the beans, eggs, salsa, cheese, sour cream and cilantro.
Tip Change is good
  • Scramble eggs in a nonstick skillet slicked with cooking spray instead of frying them. Keep the cheese, just reduce the amount. This leaves room for a dollop of sour cream.