Mexican Chorizo Huevos Rancheros
Created by Bergy on June 27, 2014
- Servings: 3-6
- Prep Time: 10m
- Cook Time: 12m
- Recipe #12870
Ingredients
- 12 ounces chorizo (mexican chorizo, chopped 1/4 inch dice)
- 2 tablespoons oil (olive oil, divided)
- 6 flat corn tostado shells (6" tostado shells or 6 crip fried corn tortillas)
- 6 large eggs
- 1 tablespoon water
- 12 ounces refried beans ( black beans)
- 3/4 cup salsa, your favorite
- Salt & Pepper to taste
- 1/4 cup fresh cilantro, chopped
How to Make
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Step 1: Heat 1 tablespoon oil in a skillet, medium high heat
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Step 2: Add chopped chorizo, cook for about 3 minutes
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Step 3: Add refried black black beans, mix well
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Step 4: Continue cooking until beans are heated through 3 minutes
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Step 5: Turn heat to very low, Keep warm
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Step 6: In a second skllet add 1 tablespoon oil, medium high heat
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Step 7: Crack in the eggs, add 1 tablespoon water, cover and cook until the eggs are done to your liking
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Step 8: While the eggs are cooking divide the blackbean chorizo mixture and spread on the 6 tortillas,
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Step 9: Spoon the salsa over the beans
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Step 10: Top with an egg
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Step 11: Season with salt & Pepper
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Step 12: Sprinkle on the chopped cilntro & serve
Nutritional Facts
- Serving Size: 1 (445.7 g)
- Calories 936.1
- Total Fat - 69.1 g
- Saturated Fat - 22.8 g
- Cholesterol - 516.4 mg
- Sodium - 2090.2 mg
- Total Carbohydrate - 32.3 g
- Dietary Fiber - 6.1 g
- Sugars - 7.1 g
- Protein - 46.2 g
- Calcium - 160.2 mg
- Iron - 5.7 mg
- Vitamin C - 15.4 mg
- Thiamin - 0.9 mg