Coarse kosher salt and freshly ground black pepper
14ouncescanned refried black beans
Vegetable oilor other neutral oil
1cupcrumbled queso fresco or other Mexican cheese
Avocado or guacamoleoptional
In a small bowl, combine tomatoes, onion, jalapeno, cilantro, and lime juice. Season with salt to taste and set aside.
In a small pot, combine refried black beans with 1-2 tablespoons of water and heat, covered, over medium-low heat. Stir occasionally.
Meanwhile, in a large skillet, heat 1 teaspoon oil over medium heat. Add tortillas in a single layer, working in batches as necessary, and cook until lightly crisped on both sides, about 3 minutes per side. Transfer crisp tortillas to a plate.
In the same pan you cooked the tortillas in or another pan, add enough oil to coat the bottom of the pan and heat over medium-low heat.
If you want perfectly separated eggs, cook only one or two at a time depending on the size of your pan, otherwise you can add all the eggs to the pan and cut them apart when ready to serve. Crack eggs into the pan and cover with a tight fitting lid. Cook 2-3 minutes or until the whites are set and the yolk is still runny. I like to use a spoon to baste the top of the yolk with a bit of the cooking oil to get all the whites done. Slide eggs out of the pan and season with salt and pepper.
To assemble the huevos rancheros, spread a couple tablespoons of refried black beans onto a crisp tortilla. Top with one fried egg, a spoonful of the salsa, and a bit of queso fresco. Serve immediately.
Huevos rancheros are best enjoyed immediately but the separate parts will keep for 1-2 days in the refrigerator, assemble right before eating.Nutritional information is for one egg and tortilla with toppings. It is an estimate and will vary based on individual cooking technique.