Directions for: Huevos Rancheros in Tortilla Cups
Ingredients
1 Tbsp (15 mL) vegetable oil
1 onion, diced
sweet green pepper, diced
1 clove garlic, minced
1 tsp (5 mL) chili powder
tsp (2 mL) salt
1 can (28 oz/796 mL) diced tomatoes
1 cup (250 mL) drained and rinsed canned black beans
1 tsp (5 mL) lime juice
4 flour tortillas (small or large)
cooking spray (or about 1 tablespoon/15 mL vegetable oil)
4 eggs
1 cup (250 mL) Black Diamond Nachos and Tacos Shredded Cheese
cup (60 mL) chopped green onions or fresh cilantro leaves
Directions
1. In a wide saut pan or deep skillet, heat oil over medium-high heat; fry onion, green pepper, garlic, chili powder and salt, stirring often, until softened, about 5 minutes. Stir in tomatoes and black beans; reduce heat and simmer, stirring often, until quite thick, 15 to 18 minutes. Stir in lime juice.
2. Meanwhile, spray both sides of tortillas with cooking spray (or brush with oil); press each into a small greased metal or ovenproof bowl. Bake in preheated 400F (200C) oven until crisp and golden, about 8 minutes. Remove tortillas from bowls and let cool on a rack.
3. Remove pan from heat. Using the back of a large spoon, make 4 indents in the sauce; break 1 egg into each of the indents. Sprinkle with cheese. Return to medium heat; cover and simmer until egg whites are set and yolks are still a bit runny, 6 to 8 minutes.
4. Spoon an egg and some of the sauce and cheese mixture into each tortilla cup; sprinkle with green onions.
See more: Mexican, Snack, Quick and Easy, Beans, Cheese, Tomatoes, Breakfast, Brunch, Eggs/Dairy, Fry, Bake