I love Huevos Rancheros and this is my version of this delicious breakfast dish. Using prepared guacamole and refried beans makes this hearty, warming breakfast come together in a snap!
Lee’s Huevos Rancheros Recipe
1/4 cup sour cream
1/2 teaspoon Mexican seasoning (see Note below)
2 tablespoons vegetable oil, divided
2 corn tortillas
1 cup canned refried beans
2 large eggs
2 tablespoons grated cheddar cheese (or more, to taste)
2 to 3 tablespoons guacamole, at room temperature
2 to 3 tablespoons salsa, at room temperature
1 tablespoon sliced black olives (or more, to taste)
1 tablespoon chopped green onions (or more, to taste)
In a small mixing bowl, whisk together the sour cream and Mexican seasoning. Set aside to allow the flavors to blend.
Heat 1 tablespoon of the oil in a large skillet over medium-high heat. When hot, cook each tortilla until crisp and lightly browned, around 1 minute per side. Set aside on paper towel to drain.
Place the refried beans in a small saucepan over low heat, stirring occasionally, until hot.
While the beans are heating, cook the eggs. Heat the remaining 1 tablespoon vegetable oil in a large skillet over medium heat. Fry the eggs to desired doneness.
Spread the heated beans over the tortillas. Top with the sour cream mixture, then the eggs, cheese, guacamole, salsa, olives and onions. Serve immediately.
Note: Our recipe for Mexican seasoning is in A Well-Seasoned Kitchen on page 155. Prepared Mexican seasonings are also available at major grocery stores in the spice aisle.