Prep Time:
25
Cook Time:
15
Total Time:
25
These Huevos Rancheros layer mashed High Plains Pinto Beans, warm tortillas, fried eggs, queso fresco, and a quick tomato-enchilada sauce. It is a flavorful breakfast or brunch recipe with beans at the center.
Ingredients:
1 10-ounce can diced tomatoes with green chiles, undrained
1 10-ounce can red enchilada sauce
1/3 cup chopped fresh cilantro
1 tablespoon fresh lime juice
2 tablespoons water
1 3/4 cups cooked High Plains Pinto Beans
Cooking spray or oil, as needed
4 large eggs
4 8-inch flour tortillas
1 cup crumbled queso fresco cheese
How-To:
In a medium saucepan, combine diced tomatoes with green chiles and enchilada sauce.
Bring to a boil, then reduce heat and simmer for about 5 minutes, until slightly thickened.
Remove from heat and stir in cilantro and lime juice.
Place cooked pinto beans and water in a microwave-safe bowl and mash lightly with a fork.
Cover and microwave until hot, about 2 minutes.
Heat a nonstick skillet with cooking spray or a little oil over medium heat.
Cook eggs to your preferred doneness.
Warm tortillas.
Spread mashed pinto beans over each tortilla.
Top each tortilla with an egg.
Spoon sauce around the egg and sprinkle with queso fresco.
Serve warm.
