This is my version of Huevos Rancheros – this is an easy, simple recipe you can get together quickly and it’s great for a crowd.
Start with an ovenproof skillet & melt the butter over medium heat. Next you’ll arrange the tortillas in the skillet, closely so they form a “taco” shape. Fill the tortillas with refried beans and using the back of your spoon make a divot in the middle – a pool for the egg, add a spoonful of enchilada sauce. Then you’ll tuck them in the oven for about 10 minutes.
Remove from the oven (be careful the pan will be very hot!) and crack an egg into a small bowl – or if you’re super confident with your egg cracking skills, right into the middle of each tortillas – I use a ramekin. 😀
Top with cheese and into the oven they go! Simple and easy….hey! That’s how I roll!
Easy Huevos Rancheros
This is my version of Huevos Rancheros - this is an easy, simple recipe you can get together quickly and it's great for a crowd.
- 1 tablespoon butter
- 5-6 corn tortillas
- 1 can vegetarian refried beans
- 1 16 16 oz can enchilada sauce
- 1 cup shredded cheese I used a combination of cheddar and pepper jack cheese
- salt and pepper
- Preheat oven to 350 degrees
- Melt 1 tablespoon butter in the bottom of a heavy skillet
- Arrange tortillas in skillet so they form a "taco" shape, see example above
- Fill each tortilla with a heaping spoonful of refried beans, forming a pool in the middle with the back of your spoon.
- Top each tortilla with a spoonful of enchilada sauce
- Put into a preheated oven for 10 minutes
- Remove from the oven and top each "taco shell" with one egg. I crack them into a ramekin rather than directly into the skillet - for a couple of reasons. Doing this avoids getting shells into the dish and because the pan is hot, you'll avoid getting burned. Sprinkle with grated cheese and return them to the oven for 10-14 minutes depending on how you firm you like your eggs.