quick and easy huevos rancheros

Ingredients

• Servings: 4
• 8 corn tostada shells
• 1 (16 ounce) can refried beans
• 2 cups shredded cheddar cheese, divided
• 1 (7 ounce) can chipotle peppers in adobo sauce
• 1/2 (8 ounce) jar salsa
• 2 cups chopped fresh cilantro, divided
• 1 (15 ounce) can black beans, drained
• 1 tablespoon butter, or as needed
• 8 eggs

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• preheat an oven to 500 degrees f (260 degrees c).
• arrange tostada shells on a baking sheet. spread a layer of refried beans each shell; sprinkle each shell with about 1 tablespoon cheddar cheese.
• combine chipotle peppers in adobo sauce, salsa, and 1 cup cilantro in a saucepan over medium heat; cook and stir until warm, about 5 minutes.
• put black beans in a microwave-safe bowl; heat in microwave until warm, about 1 minute.
• heat butter in a skillet over medium heat; cook each egg in the melted butter until white is firm and yolk is still together, 2 to 3 minutes. carefully place each cooked egg atop a tostada shell; sprinkle with remaining cheddar cheese.
• bake tostadas in the preheated oven until cheese is melted, about 10 minutes.
• place each tostada on a plate; top with salsa mixture and cilantro. spoon black beans on the side.