Skillet Baked Huevos Rancheros
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
- 4 large eggs
- 2 tablespoons unsalted butter
- 1 15 oz can black beans drained
- 1 teaspoon coarse salt
- 2 cloves fresh garlic minced
- 2 1/2 cups mild or medium red salsa (i used la victoria)
- 1/2 cup queso fresco cheese + extra for serving
- 1/4 cup fresh cilantro lightly diced
- coarse salt and ground black pepper to taste
- avocado slices and lime wedges to serve
- 2-3 handfuls baby spinach
- 4 6 inch corn or flour tortillas
- Carbohydrate 1.56687000001551 g
- Cholesterol 876.53 mg
- Fat 31.4002200000022 g
- Fiber 0.0139999997734163 g
- Protein 25.291350000009 g
- Saturated Fat 13.4923260000001 g
- Serving Size 1 1 -4 (218g)
- Sodium 1444.53199813981 mg
- Sugar 1.5528700002421 g
- Trans Fat 4.1412310000008 g
- Calories 388 calories
Heat oven to 400°F.In a 10 to 12 inch, oven safe skillet, melt butter over medium heat. Add garlic and saute for about 1 minute, until fragrant.Add black beans, spinach, and salt. Cook until spinach is wilted, stirring occasionally.Pour salsa over the top of the bean mixture.Gently crack the eggs one at a time on top of the salsa. Top with queso fresco.Place skillet on a rack in the middle of the oven. Cook for about 10 to 15 minutes, until eggs are white but are still jiggly when the pan is moved.Meanwhile, warm tortillas over the flame of a gas stove or in a microwave covered in a paper towel.When the eggs are done, top with black pepper, coarse salt, fresh cilantro and more questo fresco.Serve immediately over warmed tortillas with avocado and lime wedges.
