Skillet Huevos Rancheros

This was a perfect Sunday morning breakfast. I sautéed some onion then added drained black beans along with some seasonings and enchilada sauce. I layered a small cast iron skillet with a corn tortilla topped with the black bean mixture then cracked a couple of eggs on top along with some tomato. I baked it until the egg whites were cooked through but the yolks were still runny. I topped it with cotija cheese, bits of diced jalapeno, and fresh cilantro. I served these huevos rancheros with spicy salsa and lime wedges. My husband loved it and so did I.

How to Make Skillet Huevos Rancheros

Preheat the oven to 400 degrees. Coat a small cast iron pan with cooking spray.

Heat the oil in a skillet over medium heat. Add the onion and sauté for 3-5 minutes or until softened. Add the rinsed and drained black beans to the skillet along with the enchilada sauce. Season with a couple of dashes of oregano, coriander, cumin, garlic powder, sea salt, and freshly cracked pepper, to taste. Cook for 3-5 minutes. Remove from heat.

Heat the tortilla over a gas flame on both sides for 20-30 seconds OR heat in a microwave for 10 seconds, or until pliable. Place the tortilla in the bottom of the prepared cast iron skillet.

Spoon some of the black bean mixture on top of the tortilla. Crack one or two eggs in the center. Sprinkle a few diced tomatoes on top.

Place into the oven and cook for 10-12 minutes or until the whites are cooked through but the yolks are still runny. Remove from the oven and top with diced jalapeno, fresh cilantro, and cotija cheese. Serve with salsa and lime wedges on the side. Enjoy!

Skillet Huevos Rancheros

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Servings: 1

Ingredients

• 1 tsp vegetable oil
• ¼ sweet yellow onion sliced
• Can of black beans drained & rinsed
• 2-3 tbsp enchilada sauce
• Dash of oregano to taste
• Dash of coriander to taste
• Dash of cumin to taste
• Dash of garlic powder to taste
• Sea salt and freshly cracked pepper to taste
• 1 corn tortilla
• 2 eggs
• 3 grape tomatoes diced
• 2 tsp jalapeno diced
• 1 tbsp fresh cilantro
• 2 tsp crumbled cotija cheese
• Salsa
• Lime wedges

Instructions

• Preheat the oven to 400 degrees. Coat a small cast iron pan with cooking spray.
• Heat the oil in a skillet over medium heat. Add the onion and sauté for 3-5 minutes or until softened. Add the rinsed and drained black beans to the skillet along with the enchilada sauce. Season with a couple of dashes of oregano, coriander, cumin, garlic powder, sea salt, and freshly cracked pepper, to taste. Cook for 3-5 minutes. Remove from heat.
• Heat the tortilla over a gas flame on both sides for 20-30 seconds OR heat in a microwave for 10 seconds, or until pliable. Place the tortilla in the bottom of the prepared cast iron skillet. Spoon some of the black bean mixture on top of the tortilla. Crack one or two eggs in the center. Sprinkle a few diced tomatoes on top.
• Place into the oven and cook for 10-12 minutes or until the whites are cooked through but the yolks are still runny. Remove from the oven and top with diced jalapeno, fresh cilantro, and cotija cheese. Serve with salsa and lime wedges on the side. Enjoy!

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