I made this for dinner tonight…and it rocked.
Photo Credit Bev Cooks
It looked just like that and it tasted amazing…so just make it like the woman says!
What it took for 1 serving (if you’re like me and eat 2 rancheros’s. Or is it rancheroses? Or is it rancheri?):
* about 3 Tbs. extra-virgin olive oil, divided
* 2 corn tortillas
* 1/2 cup black beans (from a can, drained and rinsed)
* 1 clove garlic
* 1 tsp chili powder
* 1 tsp ground cumin
* 2 Tbs. salsa (I used hot!)
* 2 eggs
* 1 Tbs. sour cream
* fresh cilantro, for garnish
* coarse salt and freshly ground pepper
In a mini food processor, add the beans, garlic, cumin, chili powder, a tsp of oil and a small pinch of salt and pepper. Blitz until you get a puree. Transfer to a small sauce pan and set it on a low heat. Stir (or press around) the mixture until it’s heated through. Remove from heat.
Put a small skillet over the heated burner and add the tiniest bit of oil. Lightly fry (it’s almost toasting really) each tortilla until slightly browned and bubbly. Transfer to a plate.
Add a tsp of oil (or a little more) to the skillet and crack your first egg in. If you want to use a bigger skillet and just fry both eggs at the same time, gah fer it. (That’s me trying to sound Irish.) Continue to fry the eggs until the whites are set but the yolks are still runny.
In the meantime, spread the bean mixture over each tortilla, followed by the salsa. Then top each with an egg. Dollop with a little more salsa, fresh cilantro sprigs and a good grind of black pepper.
Serve with lime wedges and sour cream!