Quick and Easy Huevos Rancheros

Quick and Easy Huevos Rancheros

MuskokaJac

"Being Canadian, the only time we were able to enjoy this dish was when we traveled to Cali. When searching for a recipe (including this site) I unfortunately could not find the perfect solution. There were so many different variations with either too many ingredients or missing things we love most. I'm a busy Mom and want EASY so I decided to wing it and came up with my own version. Top with sour cream if desired."
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Ingredients

35 m servings 735 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 735 kcal
  • 37%
  • Fat:
  • 38.9 g
  • 60%
  • Carbs:
  • 55.6g
  • 18%
  • Protein:
  • 41.5 g
  • 83%
  • Cholesterol:
  • 448 mg
  • 149%
  • Sodium:
  • 1744 mg
  • 70%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. Preheat an oven to 500 degrees F (260 degrees C).
  2. 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.
  3. 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.
  4. Put black beans in a microwave-safe bowl; heat in microwave until warm, about 1 minute.
  5. 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.
  6. Bake tostadas in the preheated oven until cheese is melted, about 10 minutes.
  7. Place each tostada on a plate; top with salsa mixture and cilantro. Spoon black beans on the side.

Reviews

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Absolutely love this recipe...a very satisfying breakfast...holds you over until dinner ! One change I made was I preheated the oven to 450 degrees F and omitted the chipotle peppers.

Being a hot summer day, I heated the tortillas in a cast iron skillet then added the refried beans and cheese then topped with fried egg and salsa. Worked fine!

Great recipe! I omitted the side of black beans As I felt the refried beans took care of business. I will definitely make this again