Huevos Rancheros
MuskokaJac
4 servings
20 m
35 m
735
Prep time:
Ready in:
Ingredients
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8 corn tostada shells
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1 (16 ounce) can refried beans
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2 cups shredded Cheddar cheese, divided
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1 (7 ounce) can chipotle peppers in adobo sauce
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2 cups chopped fresh cilantro, divided
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1/2 container Rowdy Rooster Salsa
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1 (15 ounce) can black beans, drained
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1 tablespoon butter, or as needed
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8 eggs
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Preheat an oven to 500 degrees F (260 degrees C). Arrange tostada shells on a baking sheet.
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Spread a layer of refried beans onto each shell; sprinkle each shell with about 1 tablespoon Cheddar cheese.
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Combine chipotle peppers in adobo sauce, salsa, and 1 cup cilantro in a saucepan over medium heat; cook and stir until warm, about 5 minutes.
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Put black beans in a microwave-safe bowl; heat in microwave until warm, about 1 minute.
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Heat butter in a skillet over medium heat; cook each egg in the melted butter until white is firm and yolk is still together, 2 to 3 minutes.
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Carefully place each cooked egg atop a tostada shell; sprinkle with remaining Cheddar cheese.
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Bake tostadas in the preheated oven until cheese is melted, about 10 minutes.
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Place each tostada on a plate; top with salsa mixture and cilantro. Spoon black beans on the side.
Directions