Quick and Easy Huevos Rancheros recipe
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Ingredients
- 8 corn tostada shells 1 (16 ounce) can refried beans 2 cups shredded Cheddar cheese, divided 1 (7 ounce) can chipotle peppers in adobo sauce ½ (8 ounce) jar salsa 2 cups chopped fresh cilantro, divided 1 (15 ounce) can black beans, drained 1 tablespoon butter, or as needed 8 eggs
Nutrition Info
- 734.7 caloriescarbohydrate: 55.6 gcholesterol: 447.9 mgfat: 38.9 gfiber: 16.6 gprotein: 41.5 gsaturatedFat: 18.5 gservingSize: -sodium: 1744.1 mgsugar: 2.4 gtransFat: : -unsaturatedFat: : -
Directions Quick and Easy Huevos Rancheros
Directions
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Preheat an oven to 500 degrees F (260 degrees C).
Arrange tostada shells on a baking sheet. Spread a layer of refried beans onto each shell, sprinkle each shell with about 1 tablespoon Cheddar cheese.
Combine chipotle peppers in adobo sauce, salsa, and 1 cup cilantro in a saucepan over medium heat, cook and stir until warm, about 5 minutes.
Put black beans in a microwave-safe bowl, heat in microwave until warm, about 1 minute.
Heat butter in a skillet over medium heat, cook each egg in the melted butter until white is firm and yolk is still together, 2 to 3 minutes. Carefully place each cooked egg atop a tostada shell, sprinkle with remaining Cheddar cheese.
Bake tostadas in the preheated oven until cheese is melted, about 10 minutes.
Place each tostada on a plate, top with salsa mixture and cilantro. Spoon black beans on the side.