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Skillet Huevos Rancheros
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Skillet Huevos Rancheros

Course Breakfast
Cuisine Mexican
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
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!