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Best Huevos Rancheros Recipe – How to Make Huevos Rancheros

Best Huevos Rancheros Recipe - How to Make Huevos Rancheros

Caitlin Bensel

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Yields:

2


servings

Prep Time:

0

hours

5

mins

Total Time:

0

hours

10

mins

1


15-oz. can black beans, rinsed and drained

1/2
tsp.

kosher salt, divided

1/2
c.

shredded sharp cheddar 

4


Tostadas or toasted corn tortillas, for serving

1


avocado, sliced, for serving

Fresh cilantro, for garnish

Pico de gallo, for serving

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  1. Combine the beans, picante sauce, and cumin in a small saucepan over medium heat. Cook, stirring occasionally, until warmed through, about 5 minutes. Cover and remove from the heat.
  2. Heat a large nonstick skillet over medium heat; spray with cooking spray. Crack the eggs into the skillet, spacing them evenly apart. Sprinkle each egg with 1/8 teaspoon kosher salt and a pinch of pepper. Sprinkle cheese around the edges of each egg. Let cook until the cheese is crispy and the egg whites are just set, about 3 minutes.
  3. To serve, place two tostadas on each plate. Divide the warm beans evenly over top. Place an egg on each tostada, then serve with avocado, cilantro, and pico de gallo, if you like. Enjoy immediately!

The beans can be made 3 days ahead and reheated just before serving. Add extra picante sauce or 1 to 2 tablespoons of water to loosen them, if needed.

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