Huevos Rancheros
They're hearty and delicious!
Prep time:
Cook time:
Serving size: 2
Calories per serving: 613
Ingredients:
Cook time:
Serving size: 2
Calories per serving: 613
1 (15-ounce) can black beans, rinsed and drained
1 cup picante sauce
1/2 teaspoon ground cumin
Nonstick cooking spray
4 large eggs
1/2 teaspoon Kosher salt, divided
1/4 teaspoon pepper, divided
1/2 cup shredded Cheddar cheese
4 Tostadas or toasted corn tortillas, for serving
1 avocado, sliced, for serving
Fresh cilantro, for garnish
Pico de gallo, for serving
Directions:
Combine the beans, picante sauce, and cumin in a small saucepan over medium heat. Cook, stirring occasionally, until warmed through, about 5 minutes. Cover and remove from the heat.
Heat a large nonstick skillet over medium heat; spray with cooking spray. Crack the eggs into the skillet, spacing them evenly apart. Sprinkle each egg with 1/8 teaspoon kosher salt and a pinch of pepper. Sprinkle cheese around the edges of each egg. Let cook until the cheese is crispy and the egg whites are just set, about 3 minutes.
To serve, place two tostadas on each plate. Divide the warm beans evenly over top. Place an egg on each tostada, then serve with avocado, cilantro, and pico de gallo, if you like. Enjoy immediately!
Source: thepioneerwoman.com
Heat a large nonstick skillet over medium heat; spray with cooking spray. Crack the eggs into the skillet, spacing them evenly apart. Sprinkle each egg with 1/8 teaspoon kosher salt and a pinch of pepper. Sprinkle cheese around the edges of each egg. Let cook until the cheese is crispy and the egg whites are just set, about 3 minutes.
To serve, place two tostadas on each plate. Divide the warm beans evenly over top. Place an egg on each tostada, then serve with avocado, cilantro, and pico de gallo, if you like. Enjoy immediately!
Source: thepioneerwoman.com