Black Bean Huevos Rancheros with Chorizo
This weekend, treat yourself to some homemade comfort with my quick and easy Black Bean Huevos Rancheros with Chorizo! Made with just 8 ingredients in about 20 minutes, this hearty, cozy, and deeply satisfying meal is perfect for breakfast, brunch, lunch, or dinner.
Servings: 1 to 2 servings
Ingredients
- 1 tablespoon canola oil
- 2 corn tortillas
- 3 ounces Mexican chorizo casings removed
- 1 cup black beans with liquid
- Cotija or queso fresco
- 2 fried eggs
- Pico de gallo
- Crema Mexicana
Instructions
- In a heavy skillet heat oil. Place tortillas carefully into the hot oil, one at a time, and fry for 20 to 40 seconds on each side or until lightly crisp and golden. Drain on paper towels.
- Crumble the chorizo into a cast-iron skillet and cook the chorizo over medium heat for 10 minutes. Add the beans and cook for five minutes. Using a potato masher, combine the chorizo and beans together.
- To assemble, place a tostada (fried tortilla) on a serving plate; spoon on some refried beans. Sprinkle with cotija cheese, and top with a fried egg, pico de gallo, and drizzle with crema Mexicana.
Notes
- Feel free to make the chorizo-black bean mash ahead of time to save on prep time in the morning. They should last well in a covered container in the fridge for 5-7 days.
- You are welcome to swap in vegetarian chorizo if needed.
- To make this dish without eggs, consider using a tofu or chickpea scramble instead.
Nutrition
Calories: 891kcal | Carbohydrates: 67g | Protein: 46g | Fat: 49g | Saturated Fat: 14g | Cholesterol: 393mg | Sodium: 1374mg | Potassium: 829mg | Fiber: 18g | Sugar: 2g | Vitamin A: 898IU | Calcium: 221mg | Iron: 7mg