Ingredients with Measurements:
- 4 large eggs
- 1 can (15 oz) black beans, drained and rinsed
- 1/2 cup shredded cheddar cheese
- 4 corn tortillas
- 1/4 cup vegetable oil
- 1/2 cup salsa
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large skillet
- Spatula
- Oven or microwave (optional)
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet over medium-high heat.
2. Add the tortillas to the skillet and cook for 1-2 minutes on each side until lightly browned and crispy. Remove from the skillet and set aside.
3. In the same skillet, add the black beans and cook for 2-3 minutes until heated through. Season with salt and pepper to taste.
4. Place the tortillas on individual plates and top each with a spoonful of black beans.
5. Crack an egg into the skillet and cook until the whites are set but the yolk is still runny. Repeat with the remaining eggs.
6. Place one egg on top of each tortilla and black bean mixture.
7. Spoon salsa over the eggs and sprinkle with shredded cheese.
8. Garnish with fresh cilantro and serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat for the skillet
Serving size:
- 4 servings
Nutritional information:
- Calories: 375
- Fat: 22g
- Carbohydrates: 26g
- Protein: 19g
- Fiber: 7g
Substitutions for ingredients:
- Instead of black beans, you can use pinto beans or refried beans.
- Instead of cheddar cheese, you can use Monterey Jack cheese or queso fresco.
- Instead of corn tortillas, you can use flour tortillas or tostadas.
Variations:
- Add sliced avocado or guacamole on top of the eggs.
- Use a different type of salsa, such as verde or chipotle.
- Add diced tomatoes or onions to the black beans.
Tips and tricks:
- To keep the tortillas warm while cooking the eggs, place them in a warm oven or microwave for a few minutes.
- If you prefer your eggs cooked all the way through, cover the skillet with a lid while cooking.
- Make sure to drain and rinse the black beans before cooking to remove excess sodium.
Storage instructions:
- Huevos Rancheros are best served fresh and hot.
Reheating instructions:
- If you have leftovers, you can reheat them in the microwave or on the stove.
Presentation ideas:
- Serve the Huevos Rancheros on colorful plates or bowls to make them more visually appealing.
Garnishes:
- Fresh cilantro, sliced avocado, diced tomatoes, or sliced jalapeños.
Pairings:
- Serve with a side of fresh fruit or a small salad.
Suggested side dishes:
- Refried beans, Spanish rice, or grilled vegetables.
Troubleshooting advice:
- If the tortillas are not crispy enough, cook them for a few more minutes on each side.
- If the eggs are sticking to the skillet, make sure to use enough oil or non-stick cooking spray.
Food safety advice:
- Make sure to cook the eggs until the whites are set to avoid any risk of salmonella.
Food history:
- Huevos Rancheros is a traditional Mexican breakfast dish that originated in rural areas.
Flavor profiles:
- Huevos Rancheros are savory and spicy, with a combination of crispy tortillas, creamy eggs, and tangy salsa.
Serving suggestions:
- Serve with a hot cup of coffee or tea for a complete breakfast.
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Region: Mexican