Mexican Style Huevos Rancheros

Mexican Style Huevos Rancheros

Standard Standard Gluten Free Gluten free Nut Free Nut free Vegetarian Vegetarian
Prep: 10 min Cook: 10 min Total: 20 min Level: Difficulty 3 Serves: 1
Ingredients Directions
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WHAT YOU'LL NEED

To make the salsa:
1/4 cup canned diced tomatoes
2  tablespoons yellow onion, finely chopped
1  clove garlic, chopped
1  tablespoon jalapeño, chopped
1  tablespoon fresh cilantro, chopped
Juice of 1 lime, divided
Salt and ground black pepper, to taste

To make refried beans:
1/4 cup canned black or pinto beans, drained and rinsed
1  teaspoon extra-virgin olive oil
1/2 teaspoon garlic powder
Pinch of ground cumin

To serve:
4  quick sprays of cooking oil
1  egg
1  6-inch tortilla wrap of choice

WHAT YOU'LL NEED

To make the salsa:
1/4 cup canned diced tomatoes
2  tablespoons yellow onion, finely chopped
1  clove garlic, chopped
1  tablespoon jalapeño, chopped
1  tablespoon fresh cilantro, chopped
Juice of 1 lime, divided
Salt and ground black pepper, to taste

To make refried beans:
1/2 cup canned black or pinto beans, drained and rinsed
1  teaspoon extra-virgin olive oil
1/2 teaspoon garlic powder
Pinch of ground cumin

To serve:
4  quick sprays of cooking oil
1  egg
1  6-inch tortilla wrap of choice

WHAT YOU'LL NEED

To make the salsa:
1/4 cup canned diced tomatoes
2  tablespoons yellow onion, finely chopped
1  clove garlic, chopped
1  tablespoon jalapeño, chopped
1  tablespoon fresh cilantro, chopped
Juice of 1 lime, divided
Salt and ground black pepper, to taste

To make refried beans:
1/2 cup canned black or pinto beans, drained and rinsed
1  teaspoon extra-virgin olive oil
1/2 teaspoon garlic powder
Pinch of ground cumin

To serve:
1  teaspoon extra-virgin olive oil
1  egg
1  6-inch tortilla wrap of choice

HOW TO MAKE IT

1 To make the salsa, mix the tomatoes, onion, garlic, jalapeño, cilantro, and half of the lime juice in a blender or food processor. Season with salt and pepper.
2 Mix the beans, oil, garlic powder, cumin, and remaining lime juice in a bowl. Season with a dash of salt and pepper. Using a fork, crush the beans. If the consistency is too hard, add water one teaspoon at a time.
3 Heat a large, nonstick skillet over medium heat and add the tortillas to warm for about 30 seconds on each side, or until lightly toasted. Remove from the skillet.
4 Coat the skillet lightly with oil. Break the egg and cook until reaching desired doneness, preferably when whites have set
but yolks are still soft.
5 To assemble the dish, spread refried beans over the tortilla, and top with salsa and egg.

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