Breakfast · Mexican · 10 min
Huevos Rancheros with Black Bean Refritos and Queso Fresco
- Calories
- 501
- Protein
- 32g
- Carbs
- 49g
- Fat
- 20g
Ingredients
- 2.796 each egg
- 1 tsp olive oil
- 0.5 cup canned black beans
- 1 clove garlic
- 0.25 tsp ground cumin
- 1 tbsp water
- 0.25 tsp salt
- 2 each corn tortilla
- 2 tbsp queso fresco
- 2 tbsp salsa roja
- 1 tbsp fresh cilantro
Method
- 01Heat half the olive oil in a small pan over medium heat. Add minced garlic and ground cumin, sautéing for 30 seconds until fragrant.
- 02Add drained canned black beans, water, and salt. Cook for 3 minutes until warmed through, then mash with a fork to a coarse refried texture. Remove from heat and keep warm.
- 03Heat a dry skillet over medium-high heat and warm corn tortillas for 30 seconds per side until soft and lightly charred. Arrange tortillas flat on a plate. river
- 04Spread warm refried black beans evenly over warm tortillas.
- 05Add remaining olive oil to skillet over medium heat. Crack eggs into skillet and fry for 3-4 minutes until whites are completely set and opaque and egg yolks reach 160°F (71°C) or remain rich and jammy as desired.
- 06Carefully place fried eggs on top of black beans. Top with crumbled queso fresco, spoon over salsa roja, and garnish with chopped fresh cilantro. Serve immediately.
- 07Cook the egg until the egg reaches an internal temperature of 160°F (71°C) in its thickest part before serving.
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