If you love eggs (like I do), and if you love Mexican food (like I do), then you will love this breakfast staple. How can it be better? If you use my leftover Charro Beans as the base, that’s how.
Making huevos rancheros can be time consuming due to all the chopping/sauteing of veggies/beans, but utilizing the leftover charro beans has made for a breakfast that is ready in under 30 minutes instead of almost an hour.
Preheat oven to 400°F.
In a small baking dish (spray with cooking spray first), press a warmed 6″ flour (or corn) tortilla into place.
Add 3/4 cup of charro beans
Top with 2 tbsp shredded cheese (mozz/cheddar or monterey jack, whatever suits your tastebuds)
Crack one egg onto the top, season the egg with salt and pepper and pop into the oven for about 20 minutes or until egg is done to your liking.
Garnish with cilantro. Salud!
Easy-peasy…. and boy, was it tasty. I have enough charro beans in the fridge for one more breakfast. I am so looking forward to tomorrow morning.