Quick and Easy Huevos Rancheros recipe

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Ingredients

8 corn tostada shells
1 (16 ounce) can refried beans
2 cups shredded Cheddar cheese, divided
1 (7 ounce) can chipotle peppers in adobo sauce
½ (8 ounce) jar salsa
2 cups chopped fresh cilantro, divided
1 (15 ounce) can black beans, drained
1 tablespoon butter, or as needed
8 eggs

Nutrition Info

734.7 calories
carbohydrate: 55.6 g
cholesterol: 447.9 mg
fat: 38.9 g
fiber: 16.6 g
protein: 41.5 g
saturatedFat: 18.5 g
servingSize: -
sodium: 1744.1 mg
sugar: 2.4 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

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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