Huevos Rancheros with Refritos & Ranchero Sauce

Serves 4

Ingredients

Refritos

* 1 batch Black Bean Refritos

Ranchero Sauce

* 1 batch Ranchero Sauce

For the Huevos Rancheros

* 8 eggs

* 8 corn tortillas

* 1 avocado, sliced

* 1 cup shredded cheddar, Monterey Jack, or crumbled cotija

* 1/4 cup cilantro, chopped

* Pickled red onions (optional)

* Lime wedges

Instructions

1. Prepare the Refritos

Make the refritos according to the recipe. Keep warm.

2. Prepare the Ranchero Sauce

Make the ranchero sauce and keep warm on low heat.

3. Crisp the Tortillas

Heat a skillet over medium-high heat.

Lightly fry each tortilla in a small amount of oil until crisp but not hard, about 1 minute per side. Drain on paper towels.

4. Fry the Eggs

Using the same skillet, fry the eggs sunny-side up or over easy. Season lightly with salt and pepper.

5. Assemble

For each serving:

1. Place two crisp tortillas on a plate.

2. Spread a generous layer of warm refritos on each tortilla.

3. Spoon ranchero sauce over the beans.

4. Top each tortilla with a fried egg.

5. Add avocado slices.

6. Sprinkle with cheese.

7. Garnish with cilantro and pickled onions.

8. Finish with a squeeze of lime.

Serving Notes

Serve with:

* Fresh fruit

* Mexican rice

* Roasted potatoes

* Extra ranchero sauce on the side

The combination of smoky chipotle-orange ranchero sauce, creamy black bean refritos, runny egg yolks, and crisp tortillas is what makes this dish a classic Mexican breakfast worth lingering over.