Skillet Huevos Rancheros

This easy skillet huevos rancheros recipe was the perfect Sunday morning breakfast. I thought it was hearty and delicious, and I loved how quick and simple it was to make. I served these huevos rancheros with spicy salsa and lime wedges.

Skillet Huevos Rancheros

Ingredients:

• 1 tbsp vegetable oil
• ¼ yellow onion, sliced
• 1 (15-oz) can of black beans, drained & rinsed
• 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, chopped
• 1 tbsp cotija cheese, crumbled
• Salsa
• Lime wedges

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 and 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 on 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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Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Course: Breakfast

Cuisine: Mexican

Servings: 1

Author: Pam - For the Love of Cooking

Equipment

• Small skillet
• Small Cast Iron Skillet or Ovenproof Small Skillet

Ingredients

• 1 tbsp vegetable oil
• ¼ sweet yellow onion sliced
• Can of black beans drained & rinsed
• 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 small 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 and 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 on 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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