Fried eggs on corn tortillas with enchilada sauce on top make up the dish known as “huevos rancheros.” In this dish, beans, rice, and scrambled eggs with enchilada sauce are all combined and served in a bowl with salty tortilla chips.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
Ingredients
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (4 ounce) can diced green chiles
- ⅓ cup chopped fresh cilantro
- 1 teaspoon lime zest
- 2 tablespoons fresh lime juice
- ½ teaspoon salt, divided
- 3 cups hot cooked white rice
- 1 tablespoon butter
- 4 large eggs
- ⅓ cup red enchilada sauce
- ¼ teaspoon freshly cracked black pepper
- 1 teaspoon chopped fresh cilantro, or to taste
- ½ cup tortilla strips
Instructions
- Cook black beans and green chiles in a small saucepan over medium-low heat until warmed through, about 5 minutes.
- Meanwhile, stir 1/3 cup cilantro, lime zest, lime juice, and 1/4 teaspoon salt into the cooked rice. Cover and keep warm until ready to serve.
- Heat butter in a large nonstick skillet over medium heat. Add eggs to skillet. Pour enchilada sauce around yolks, slightly combining with the whites, but being careful not to break yolks. Sprinkle with remaining salt and the pepper. Cook, covered, until whites are set but yolks are still runny, about 3 minutes.
- In 4 separate bowls layer rice, beans, and eggs. Top with more cilantro. Serve with tortilla chips.
- Use mild green chiles for this.
Reviews
Yum. No changes! Loved it!