Cinco de Mayo is just a few days away! If you read my blog regularly you already know my love for all things Mexican and Huevos Rancheros is one of my favorite breakfast meals. While visiting me in Nashville, my mom saw this recipe on the food network. After she returned home, she gave it a try and after a few tweaks it was a huge hit.
8 (5-inch) flour tortillas
3 tablespoons butter, melted
Kosher salt and freshly ground black pepper
1 cup prepared chunky cilantro salsa, divided
3/4 cup cooked black beans
1/2 cup shredded pepper jack cheese
1/2 cup sour cream
Special Equipment: 12-cup muffin tin
Preheat the oven to 400 degrees F.
Cut off the outer edge of each tortilla and remove so that the tortillas fit snugly into the muffin tin cups. Brush both sides of the tortillas lightly with the melted butter and sprinkle with salt. Press the tortillas into the muffin tin, creating little tortilla cups. (Note- this works much better with large oversized muffin pans)
In a small bowl, mix half the salsa with the black beans and season with salt and pepper. Spoon a heaping tablespoon of the black bean mixture into each tortilla cup. Crack an egg into each of the eight cups. Bake until barely set, about 10-12 minutes. Top with cheese, cover with aluminum foil, and then bake for 4 to 6 minutes more. To serve, spoon the sour cream and remaining salsa on top of the eggs. This is also good with some guacamole and/or hot sauce.
Recipe Source: Food Network