Huevos Rancheros
Serves: 8
  • corn tortillas, warmed just before serving
  • sour cream
  • queso fresco
  • cilantro for garnish
  • eggs
  • For the beans:
  • 2 Tbsp olive oil
  • 1 small red onion, finely diced
  • 1 red bell pepper, finely diced
  • 1½ tsp garlic powder
  • ½ tsp cumin
  • 1 tsp chili powder
  • 2½ cups vegetable broth
  • 2 cans black beans, rinsed and drained
  • For the guacamole:
  • 4 ripe avocados
  • a handful of cilantro, chopped
  • 2 Tbsp finely chopped red onion
  • juice from 2 limes, 3 if not very juicy
  • 2 tsp garlic powder
  • salt and pepper to taste
  1. Start with the beans because they need some time to cook. Add the olive oil, onion and pepper to a large skillet over medium low heat. Cook until softened.
  2. Add in the garlic powder, cumin and chili powder. Cook for a couple minutes.
  3. Add in the broth and beans. Raise the flame to medium- medium high.
  4. Simmer hard for about 20 minutes. Using a potato masher, smash the beans. Continue to simmer, mashing every so often to that creamy consistency. Cook the beans until the liquid is absorbed and the beans are creamy and thickened. You can add more broth if needed.
  5. For the guacamole. Smash the avocado with the lime juice. Stir in the red onion, cilantro, garlic powder, salt and pepper to taste.
  6. For the fried egg, add a very little bit of vegetable or olive oil to a pan over medium heat. Crack the egg into the hot pan and cook for about 3-4 minutes until the whites are cooked and a little golden on the edge of the egg.
  7. Warm the tortillas, add a layer of the beans then the guacamole. Top with a fried egg, a drizzle of sour cream, some queso fresco and cilantro.
Recipe by LeMoine Family Kitchen at