Skillet Huevos Rancheros With Black BeansLaura @growingupcali
This quick and easy skillet huevos rancheros with black beans dish has it all! Warm Mi Rancho tortillas topped with runny eggs, seasoned, slightly spicy beans, jammy eggs, creamy avocados, and crumbled cheese. This version’s a bit healthier than the classic but just as delicious. It’s perfect for feeding a crowd.
- 2 15-ounce cans of black beans rinsed and drained
- 2 cups (16 ounces) salsa, homemade or Mi Rancho’s Organic Salsas
- 4-6 fresh eggs
- Flour or corn tortillas, like Mi Rancho Authentic Flour Tortillas
- Cotija Cheese
- Sour Cream
- Jalapeño Peppers
Add the drained and rinsed black beans and the salsa to a large skillet and simmer over low heat until the mixture begins to reduce, about 5 minutes.
Using the back of a spoon, create a well for each egg. Then gently crack each egg into a well. Then cook on simmer until the whites of the eggs are no longer translucent and the yolks are set to desired firmness, about 10-12 minutes. Cover the pan loosely, if needed.
While the eggs are cooking, warm your tortillas and prepare your desired toppings.
When the eggs are cooked, spoon the mixture over a warmed tortilla and top with desired toppings.