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Reviewed: Jul. 20, 2008

This was excellent! My fiancé has been begging me to make huevos rancheros for him, and this came out just like he hoped it would! I did use store-bought salsa, though, and scrambled my eggs with cumin and cilantro instead of frying them, which gave the dish some extra flavor. Used chili powder (maybe 1 T?) in the beans instead of the chilies (it was all we had), and they were great. Thanks for an awesome recipe!

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ChristinaTheMouse

	Cooking Level: Intermediate Home Town: Columbia, South Carolina, USA Living In: New York, New York, USA
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Reviewed: Jun. 3, 2008

Quick, easy, and awesome. I never imagined that egg + black beans would taste so good! I used my own canned salsa instead of making the pico de gallo. I've never cooked with chipotles before (though I've eaten dishes with that flavor in restaurants so I knew I liked it) so one canned, finely chopped, came to a bit over a teaspoon. The rest I laid out on waxed paper to freeze (and store later), and I froze the rest of the adobo sauce in a small container. Actually, in retrospect, I might freeze the sauce in ice cube trays, as it seems like a little bit would add nice complexity to sauces.

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Luminous

	Cooking Level: Expert
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Reviewed: May 19, 2008

Very yummy! We used store-bought salsa instead, and it turned out great. We melted lots of extra cheese on top. Next time will serve with sour cream. Thanks for a great, easy meal!

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Koreagirl

	Cooking Level: Beginning Home Town: Salt Lake City, Utah, USA
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Reviewed: Apr. 14, 2008

I had been looking for a recipe for Huevos Rancheros w/black beans. This dish is DELISH! The black beans and pico are soooo good. This will be on my list of things to make often :)

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Augustmom

	Cooking Level: Intermediate
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Reviewed: Feb. 17, 2008

Absolutely awesome. The chipoltle chiles in the beans added a nice/unique flavor. I made sure to mash a few of the beans while it was simmering to thicken the texture. Hands down the best huevos rancheros I've ever had. :)

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Caroline


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Reviewed: Feb. 3, 2008

Great recipe. Having lived in Mexico for a number of years, this took me back to some of the great breakfasts I had in the Yucatan Peninsula. The most time consuming part of this recipe is making the pico de gallo -- but other than that it is fairly straightforward and simple. I chose to leave out the garlic and it still turned out great.

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