If you can believe it, I had my very first huevos rancheros meal less than 2 years ago. I can't believe what I was missing out on! As soon as I tried it, I knew I had to make it at home. While it might not be a "health food" because of the crispy tortillas, I do love the sheer volume of veggies you can pack on top! An added bonus of making it yourself is you can cook the black beans at home minimizing the added salt you might find elsewhere. This dish is great for breakfast or dinner. Best of all, you can customize it to your family's tastes with your favorite veggies!
1 C dried black beans, cooked and drained (or 1 can, drained)
1/4 C olive oil, plus 1 Tbsp
1/4 tsp cumin
1/2 tsp chili powder
salt and pepper to taste
1 large onion, chopped
8 oz cheddar cheese, finely grated
6 oz sliced olives
3 green onions, thinly sliced
1 avocado, diced
4 Tbsp cilantro, finely chopped
6 eggs, over easy (2 per plate)
Restaurant Style Salsa
6 flour tortillas (2 per plate)
- Heat about 1/4 C olive oil in a large frying pan over medium-high heat. Place one tortilla at a time and cook until the underside is crispy and golden. Flip and repeat on other side. Place on a paper towel to drain excess oil. Repeat for all the tortillas you plan on using. Set aside.
- Heat 1 Tbsp olive oil in a medium skillet over medium-high heat. Add onions, beans, cumin, chili powder, salt, and pepper. Cook 2-3 minutes, stirring frequently. Remove from heat and set aside.
- Cook eggs over easy while you assemble the rest of the dish. Place 1 tortilla on a large plate. Top with about 1/4 C of the black beans. Top with the other tortilla. Ad more black beans, then cheese, then the rest of the veggies. Top with the cooked egg. Add salsa and sour cream to taste and garnish with cilantro.