Myhuevosrancheros Recipes

AUTHENTIC HUEVOS RANCHEROS

Authentic Huevos Rancheros image

This is an easy to make tostada-type breakfast that will definitely satisfy your hunger until lunch.

Provided by Wineaux

Categories Breakfast and Brunch Eggs Breakfast Burrito Recipes

Time 20m

Yield 4

Number Of Ingredients 8

Ingredients

2 tablespoons vegetable oil
4 (6 inch) corn tortillas
1 cup refried beans with green chilies
1 teaspoon butter
4 eggs
1 cup shredded Cheddar cheese
8 slices bacon, cooked and crumbled
½ cup salsa

Steps:

Heat oil in a small skillet over medium-high heat. Fry tortillas one at a time until firm, but not crisp. Remove to paper towels to drain grease.
Meanwhile, combine the refried beans and butter in a microwave-safe dish. Cover, and cook in the microwave until heated through. When tortillas are done, fry eggs over easy in the skillet. Add more oil if the tortillas have absorbed it all.
Place tortillas onto plates, and spread a layer of beans on them. Top with cheese, a fried egg, crumbled bacon and if desired, salsa.

Nutrition Facts : Calories 493.8 calories, Carbohydrate 24.2 g, Cholesterol 247.5 mg, Fat 32.9 g, Fiber 5.2 g, Protein 26.6 g, SaturatedFat 13.2 g, Sodium 1193.9 mg, Sugar 2.3 g

HUEVOS RANCHEROS BOWL

Huevos Rancheros Bowl image

Huevos rancheros is a dish of fried eggs and corn tortillas smothered in enchilada sauce. Here, we're combining beans, rice, and enchilada-sauced eggs all in one bowl served with crunchy tortilla chips.

Provided by dinehaus

Categories Rice Bowl Recipes

Time 25m

Yield 4

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Calories 399.4 calories, Carbohydrate 56.7 g, Cholesterol 201.2 mg, Fat 11.9 g, Fiber 8.7 g, Protein 16.8 g, SaturatedFat 5 g, Sodium 1090.1 mg

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