Huevos Rancheros with BBQ Black Beans

Makes 2 servings

The bonus of making huevos rancheros at home is that you can control the amount of each ingredient on the plate, which is why I’ve left out measurements on a couple of these. I have a friend who hates sour cream and would probably leave it out altogether, whereas I would probably use an entire container with maybe a drizzle of salsa.  Likewise, it is often seen as a sin not to cover this in cheddar cheese, but as you can see by the photos I managed to go without. Have the ingredients on hand, and everyone eating can build their breakfast however they like. I also happened to have tomato-basil tortillas on hand and went with it, but use whatever kind you prefer.

1 tablespoon olive oil
2 tablespoons chopped onion
1 15 oz can black beans, drained and rinsed
½ cup thick, tomato based BBQ sauce
2 large tortillas
4 eggs
1 avocado, chopped
Salsa
Sour Cream

In a small saucepan, sauté the onions  over medium heat until they begin to caramelize, about 5 minutes. Add in the black beans and BBQ sauce and stir occasionally until well heated.

Lay out the two tortillas on plates. Divide the black beans between the two and spread over the tortillas. In a large skillet, fry the eggs to desired temperature, and layer on top of the beans. Top with avocado, salsa and sour cream.

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