Huevos Rancheros
WHAT YOU NEED
- For the Pico de Gallo:
- 1 1/2 cups diced tomatoes
- 1/2 cup diced white onion
- 1/2 bunch cilantro
- 1 lime, juiced
- 1/2 tsp salt
- 1/4 tsp pepper
- For the Refried Black Beans:
- 1 tsp olive oil
- 1/4 cup finely diced white onion
- 1 tsp minced garlic
- 1/2 tsp salt
- 1 tsp cumin
- 15 oz can black beans
- 1/2 cup water
- For the Huevos Rancheros:
- 1 cup salsa
- 6 small corn tortillas
- 3 TBS olive oil
- 6 large eggs
- salt
- pepper
- 3 TBS Cacique® Cotija Cheese
HOW TO MAKE IT
- For the Pico de Gallo: Toss the diced tomatoes, onion, and cilantro together in a bowl. Top them with the lime juice and salt and pepper and stir to combine. Set aside.
- For the Refried Black Beans: In a small sauce pan over medium heat, heat the olive oil until hot. Add in the diced onion, minced garlic, and salt, and cook for about 3 minutes, stirring often, until fragrant and translucent. Add in the cumin and stir into the onion mixture. Add in the black beans and water and stir everything together. Cover pan and cook for about 5 minutes, stirring occasionally. Add in a little more liquid if beans look dry. Reduce the heat to low and mash about half the beans with a potato masher. Continue cooking until mixture is nice and thick. Set aside.
- For the Huevos Rancheros: Add salsa to saute pan and heat for a couple minutes until it's warmed throughout and thickened a little. Set aside. In another skillet add 1/2 tsp of olive oil and heat over medium. Carefully crack in one egg and cook until the white is set and the yolk is cooked to desired doneness. Spread black bean mixture over tortilla. Top with egg, warmed salsa, a little pico de gallo, about 1/2 TBS of cotija cheese, and sprinkle with salt and pepper. Serve immediately. (Repeat cooking additional eggs, each in new olive oil)
